1. Cut the aubergine in half then slice them length ways for or 5 times. Cut
these slices into 2cms chunks.
2. Oil the aubergines and then bake at 180ºc until they start to soften.
3. For the tart shells, allow the puff pastry to thaw, then lay out and cut
circles out of it. Taking a knife slash the top of the puff pastry leaving approximately
1 centre meter around the edges.
4. Place onto a baking tray lined with grease proof paper.
5. Heat a fry pan up and then add some oil. Quickly fry off some garlic and
then toss the spinach in. Do not cook too much as the spinach will get cooked
again in the oven. Add the tomatoes and some salt and pepper and stir well to
ensure that the spinach is well coated.
6. Place the spinach and tomato into the centre of the tart shells. Take some
of the roasted aubergine and place this on top of the spinach.
7. Taking some vegan cream or soy milk brush the edges of the tart shell and
then sprinkle the whole tart with sesame seeds.
8. Place in the oven and bake for 10 to 15 minutes or until the pastry is golden
brown.
9. Remove from the oven and place onto a bed of baby spinach and drizzle some
tahini over the top of the tarts.
