Serves 2

Ingredients

Vegetables

• Any combination of Cherry tomatoes, Pearl Onions, Eggplant, and King Oyster Mushrooms, or any other vegetable that can be shaped and will stand up to the baking process

Caramelization

• 2–3 tbsp unsalted butter
• 2 cloves roasted garlic paste
• 1–2 tbsp allulose
• Parchment paper

Seasoning

• Olive oil, as indicated in the Method
• 3 oregano sprigs
• 5 oz aged goat cheese, sliced
• Pastry Dough

Method

Prep

• Preheat the oven to 275°F.

Sauté

Step 1 — mushrooms first (dry pan or light oil) • Medium-high heat • Let them release water → evaporate → start browning

Don’t rush this. This is where real flavor comes from.

Step 2 — add eggplant • Add oil now • Let it absorb + brown

Step 3 — add pearl onions • Cook until: • lightly translucent • some surface color

Step 4 — tomatoes last (very brief) • Just enough to: • warm • maybe slight blister

You are not cooking tomatoes here.

Stop when: • you see color • structure is still intact

They’ll finish in the tart.

Assemble

Mix butter and allulose in a small pan and heat until the mixture melts. Remove from heat and whisk in the roasted garlic.

Brush a 9-inch cake pan with oil and line the bottom with a circle of parchment paper.

Place the pan over medium heat. Pour in the caramelization mixture, smooth it out as necessary to cover the bottom of the pan, and heat until it begins to bubble and lightly caramelize.

Arrange the vegetables cut-side down in the pan, packing them tightly together to form a mosaic. Tuck pearl onions and tomatoes into the gaps between the larger eggplant pieces.

Scatter the oregano sprigs over the vegetables and lay the slices of goat cheese on top.

Cover the pan with the rolled puff pastry sheet, tucking the edges slightly down the sides of the pan.

Bake

Preheat the oven to 400°F. Bake the tart for 25 minutes, then reduce the temperature to 350°F and continue baking for 15 minutes, or until the pastry is thoroughly cooked.

Remove from the oven and let settle for 2 minutes only, Hold an inverted plate firmly on top of the pan and carefully but briskly turn them over together, then lift off the pan. Serve the tart hot or warm.

Pan sizes

• 6” pan — single serving
• 8” pan — two people (recommended size)
• 9” pan — three to four servings
• 12” tatin pan — dinner party centerpiece