Eggplant and salmon puff pastry tartlets with caper butter

Ingredients

• 300 g of puff pastry (fresh, frozen, or in sheet form)
• 2 eggplants, 1 pint of blackberries
• 2 cloves of garlic
• 2 tablespoons of extra virgin olive oil
• 2 tablespoons of heavy cream
• 2 egg yolks
• 600 to 800g of skinless salmon fillet
• 3 medium-sized tomatoes and a handful of blackberries
• ground salt and pepper
• 3 to 4 tablespoons of capers in vinegar
• One bunch of flat-leaf parsley
• 1 tablespoon of butter, plus a little extra for the mussels
• A little water
• 1 tablespoon of heavy cream

If the dough is frozen, thaw it first.

Rinse the salmon under cold water, pat it dry, remove any remaining bones with a fork, and cut it into thin slices.

Peel and finely chop the garlic. Wash the eggplants, remove the stems, and cut them into large chunks. Wash the tomatoes, remove the stems, and cut them into slices about 5 mm thick.

Preheat the oven to 200 °C (400 °F), with the top and bottom heating elements on.

Heat olive oil in a frying pan. Add the garlic and eggplant and cook until lightly browned. Then, simmer gently until the liquid has evaporated. Remove from heat and let cool.

Add the egg yolks and 2 tablespoons of heavy cream, then blend with an immersion blender.

Cut the dough into six discs, approximately 12 cm in diameter. Place them on a baking sheet lined with parchment paper, or on six individual tartlet tins that have been greased and lined with pastry.

Spread the eggplant mixture evenly over the dough (leaving a 1 cm border for flat discs). Distribute the salmon, season with salt and pepper, cover with tomato slices, and lightly salt again.

Place the dough on the second rack of the oven, starting from the bottom, and bake for about 15 minutes, or until the dough is golden brown.

While you’re doing that, drain and finely chop the capers. Wash the parsley, remove the tough stems, and chop the leaves.

Melt the butter in a frying pan, add the capers and cook them briefly. Add a little water, then the remaining cream and parsley, and season with salt and pepper.

Let the tarts cool for a moment, then arrange them on warm plates or in their molds, drizzle with a butter and caper sauce, and serve immediately.