Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

Combine 250 g all-purpose flour, 150 g fromage blanc, 1 pinch salt, and 2 to 3 tablespoons olive oil in a mixing bowl.

Knead the mixture until it forms a smooth dough. Shape the dough into a disc.

Slice the 3 eggplants into thick rounds. Cut the top from the whole head of garlic.

Arrange the eggplant and garlic on the lined baking sheet. Drizzle with part of the olive oil and season with salt.

Roast the eggplant and garlic at 200°C (400°F) for 40 minutes. Remove them when the eggplant is very tender and browned.

Roll out the dough into a circle large enough to line the tart pan. Press the dough into the tart pan and prick the base with a fork.

Spread 60 ml red pesto evenly over the tart base. Arrange the roasted eggplant on top.

Squeeze the soft roasted garlic cloves over the eggplant. Season the filling with the remaining salt if needed.

Bake the tart at 200°C (400°F) for 35 minutes. Remove it when the crust is golden and the filling is hot.

Let the tart cool thoroughly before serving. Tear the burrata over the cooled tart.