Grilled eggplant, mushroom and goat's cheese tart
10
Points®
Total time: 1 hr 25 min • Prep: 20 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Pastry cases stuffed full of Mediterranean vegetables and topped with crumbly goats cheese are a perfect make-ahead lunch.
Ingredients
Reduced-fat shortcrust pastry
200 g, (2 x 180g sheets)
Olive oil
1 tsp
Mushrooms
200 g, sliced
Green shallot(s)
2 individual, thinly sliced
Eggplant, cooked without added fat
½ cup(s), finely chopped, (60g)
Soft goat's cheese
50 g, crumbled
Egg(s)
2 medium
Skim milk
½ cup(s), (125ml)
Pepitas
1 tbs, (pumpkin kernels)
Instructions
1
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.
2
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.
3
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.