Grilled eggplant, mushroom and goat's cheese tart
Reduced-fat shortcrust pastry
200 g, (2 x 180g sheets)
200 g, sliced
2 individual, thinly sliced
Eggplant, boiled, baked or grilled without fat
½ cup(s), finely chopped, (60g)
50 g, crumbled
½ cup(s), (125ml)
1 tbs, (pumpkin kernels)
- Preheat oven to 200°C or 180°C fan-forced. Cut each pastry sheet in half diagonally. Line base and sides of four 3cm-deep, 9cm fluted, loose-based tart tins with pastry, trimming excess. Place tins on baking tray and refrigerate for 10 minutes. Prick pastry bases all over with a fork, then bake for 15 minutes or until lightly golden.
- Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Add sliced mushrooms and cook, stirring occasionally, for 4–5 minutes or until softened. Remove from pan and cool for 5 minutes. Combine green shallots, eggplant, cooked mushrooms and goat’s cheese in a medium bowl. Whisk eggs and milk in a medium jug.
- Divide eggplant mixture among cooked pastry cases, then pour over egg mixture. Bake for 25–30 minutes or until golden and puffed. Stand in tins for 5 minutes, then remove tarts from tins and serve sprinkled with pepitas.