Fine Oat Tartlet with Zaatar

Shopping basket for 4 people:

Oat Dough:

  • 100 g rolled oats
  • 50 g toasted sesame seeds
  • 1 coffee cup of barberry (Berberis vulgaris) or Thomson black raisins
  • 1/2 teaspoon caraway seeds
  • 40 g coconut oil
  • 60 g flower honey
  • A large pinch of salt
  • Sufficient hot water

Instructions for the Dough:

  1. Gently melt the coconut oil over low heat.
  2. Bring the honey to a boil.
  3. In a mixing bowl or the bowl of a stand mixer, combine the oats, salt, seeds, and dried fruits.
  4. Quickly mix in the hot honey and melted coconut oil.
  5. Gradually add a little hot water until a soft dough is formed.
  6. Place the dough between 2 sheets of parchment paper and roll out into a thin, square sheet.
  7. Using a pastry cutter, divide the sheet into 4 equal parts.
  8. Bake for 10 minutes in a preheated oven at 160°C (320°F).
  9. Set aside to cool at room temperature.


  • 1 large eggplant
  • 1 large shallot
  • 1 coffee cup of Verjuice
  • 1 tablespoon Zaatar
  • 1/2 teaspoon turmeric powder or mild curry powder
  • 3 sprigs of mint
  • 4 sprigs of chopped flat-leaf parsley
  • Chopped white onion greens
  • 1 tablespoon Yuzu mustard
  • Salt and freshly ground pepper
  • Sufficient frying oil

Instructions for the Topping:

  1. Peel the eggplant, trim the large end, and cut 8 slices about 1 cm thick.
  2. Cut the remaining eggplant into small cubes and set aside.
  3. Peel and finely slice the shallot.
  4. Remove the mint leaves from the stems and finely chop them.
  5. In a skillet, quickly sauté the shallot.
  6. Remove from heat, add the Zaatar, and transfer to a mixing bowl.
  7. Reheat the skillet with a good amount of frying oil. Fry the eggplant slices on both sides until golden, then place them on a rack over a baking tray. Press the slices with a spatula to remove excess oil.
  8. Fry the remaining eggplant cubes until golden and drain in a colander to remove excess oil.
  9. Add the cooked shallot, eggplant cubes, white onion greens, mint, verjuice, and turmeric or mild curry powder to a mixing bowl. Mix with a spatula and adjust seasoning with salt and freshly ground pepper.

To Serve:

  1. Lightly brush the oat tartlets with Yuzu mustard.
  2. Evenly distribute the eggplant-shallot mixture onto the tartlets and top with the grilled eggplant slices.
  3. Arrange on 4 flat plates and serve with a variety of salad greens in vinaigrette.


  • Make extra oat dough to create small biscuits for appetizers using the same method.
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