Preheat the oven to 375°F (190°C). In a skillet, heat olive oil and add the sliced aubergine. Cook until softened.

Add the confit cherry tomatoes to the skillet, season with salt and pepper, and cook for a few more minutes.

Transfer the vegetable mixture to a baking dish and cover with the puff pastry, tucking the edges in.

Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown.

Let the tart cool for a few minutes before inverting onto a plate. Serve warm.