Pastry

1. Sift the plain flour into a food processor.
2. Add the diced butter and pulse until the mixture resembles fine breadcrumbs. Add the salt and mix again.
3. Gradually add the water, then add a little more until the mixture comes together to form a dough.
4. Place the dough on a floured surface and knead in a flat ball. Cover in cling wrap and place in the fridge for 20 minutes or until needed.

Tart Filling

1. Preheat an oven to 180 degrees
2. Dice the eggplant into bite-size pieces. Season it with salt and place it in a colander. Set aside for 15 minutes (this will draw out the bitter juices). 
3. Cut half of the tomatoes in half and leave the others whole.
4. Rinse and pat dry the eggplant.
5. Place the eggplants, tomatoes, thyme leaves, garlic (keep whole) in a baking dish. Season well with salt and pour over the olive oil. Mix well to ensure all the veggies are coated in the oil.
6. Bake for 25 to 30 minutes or until the veggies have softened. Place in a bowl and allow them to cool.
7. On a floured surface roll out the pastry until it’s a few mms thick. Place it on a lined baking tray.
8. Spread the pesto in the centre of the pastry, leaving 2cm from the edge free from the pesto.
9. Add the tomato/eggplant mix on top of the pesto, spreading out evenly.
10. Top with pieces of the mozzarella cheese.
11. Fold and pinch in edges of the pastry to create a basket affect (to hold in the contents)
12. Brush the edges with egg wash.
13. Bake the tart for 20-30 minutes or until golden.
14. Serve hot but this is just as delicious the next day.

NB. Grape or cherry tomatoes are a sweeter variety which is why they work well for this recipe