To make these delicious courgette and aubergine tartlets, you will need four non-stick tartlet dishes.


1 pack of ready-made shortcrust pastry

½ courgette

½ aubergine

4 small shallots

1 clove garlic

Herbes de Provence

Olive oil

8 cherry tomatoes

4 slices of Mozzarella cheese

Salt and pepper


  1. Chop the courgette and aubergine into cubes(thumb-sized) and place in a shallow, oven-proof dish.
  2. Finely chop the shallots and garlic and add to the courgette and aubergine.
  3. Drizzle with olive oil and sprinkle with the herbs.
  4. Roast in an oven heated to 180OC for roughly 30 mins.
  5. Remove from the over and allow to cool slightly.
  6. Cut out the pastry to line four tartlet dishes.
  7. Fill the pastry cases with the vegetable mixture, pressing down firmly with the back of a fork.
  8. Cut the tomatoes in half and press four halves into each tartlet.
  9. Cut the cheese into knobs and place on the top of the mixture.
  10. Sprinkle with a few more herbs.
  11. Cook in the oven for approximately 20 mins or until you can see them going slightly crispy.
  12. Serve warm, not hot.


You could serve this simply to accompany a grilled steak or chicken breast.

mylittledordognekitchen…all recipes are cooked from my little kitchen at home in the Dordogne. I follow the seasons and only use what is available at the time. Here you won’t find complicated recipes with lots of ingredients to measure. That’s not my style. My recipes are not about precision. They are casual, basic and easy to throw together.

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