This recipe packs a lot of flavor in small bites – pureed Italian caponata for the eggplant filling, cream cheese to offset the smokiness of paprika in the tart shell, and fresh oregano on the roasted grape tomatoes. Serve with a salad of mixed greens with lemon vinaigrette. Pastry and roasted grape tomatoes adapted from Tarts, Sweet and Savory by Maxine Clark; caponata adapted from the Italian Kitchen Bible by Kate Whiteman, Jeni Wright and Angela Boggiano.
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