Store-bought puff pastry gets all gussied up (or should I say tarted up?) with the help of creamy goat cheese, nutty Gouda, aromatic nigella seeds, and late-summer eggplant.

This tart is finished with a drizzle of honey to contrast the salty bite of the cheese and the crisp, buttery pastry. Baking the puff pastry twice ensures it's fully cooked through, emphasizing all the pastry's brittle and flaky layers.

Cut into small, bite-size portions for a simple hors d'oeuvre, or larger slices for a light first course or even to serve alongside a salad for lunch.

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