Slice the eggplants and fry them in a pan with olive oil until golden brown on both sides. Set aside.
Unroll the puff pastry onto a baking sheet and fold the edges inward to create a crust.
Spread the cream cheese evenly over the base of the puff pastry.
Slice the onions and caramelize them in a pan with olive oil and a drizzle of honey.
Add the caramelized onions to the tart, spreading them over the cream cheese.
Season the tart with pepper, salt, garlic powder, and thyme.
Arrange the fried eggplant slices over the onions. Add any remaining caramelized onions on top, then sprinkle with pine nuts and drizzle with more honey.
Brush the folded edges of the puff pastry with egg yolk and sprinkle with sesame seeds.
Bake in the oven at 200°C (400°F) for 20 to 25 minutes until the pastry is golden.
Once baked, top the tart with spoonfuls of stracciatella or burrata, a final drizzle of honey, and freshly chopped chives.
Cook it hands-free.
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