Eggplant Leek Boursin Tart

Difficulty: Moderate
Time: 55 minutes
Serves: 6

  • 4 tbsp butter
  • 2 leeks, white part only, sliced
  • ¼ cup olive oil
  • 2 Adagio® Baby Eggplants, cut into 1 inch pieces
  • ½ tbsp Sugar
  • 3 tbsp sherry vinegar
  • 9 – 10 oz frozen puff pastry, defrosted
  • 2 tsp fresh mint, chopped
  • 2 tbsp fresh basil, chopped
  • 1 tbsp Vincotto*
  • 4 oz Boursin cheese

*Vincotto is made from grape must and is available at specialty food stores.

Make these great Adagio® Baby Eggplant tarts ahead of time as an appetizer or serve as a light meal with a simple green salad.


  1. Pre-heat oven to 400°F.
  2. Heat a 12″ ovenproof skillet over low to medium heat and add butter. Add leeks and sauté for 8 minutes, until softened. Remove leeks from pan and set aside.
  3. Wipe out skillet and place over medium/high heat. Add olive oil. Cook eggplants, turning once, until nicely browned (approx. 5 minutes). Sprinkle the eggplants with sugar and add sherry vinegar. Cook until all of the liquid is absorbed and remove from heat. Add leeks, mint and basil and stir.
  4. Roll out pastry into a circle, approximately a ¼” thickness. Drizzle eggplant mixture with Vincotto and cover with the pastry. Bake for 15 minutes at 400°F, reduce oven temperature to 350°F and cook for approximately 15 more minutes or until pastry is golden brown. Cool slightly.
  5. Top with Boursin and a bit more mint and basil. Slice and serve.