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Photo of Grilled eggplant, mushroom and goat's cheese tart by WW

Grilled eggplant, mushroom and goat's cheese tart

Total Time
1 hr 25 min
20 min
45 min
Pastry cases stuffed full of Mediterranean vegetables and topped with crumbly goats cheese are a perfect make-ahead lunch.


Reduced-fat shortcrust pastry

200 g, (2 x 180g sheets)

Olive oil

1 tsp


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


2 medium

Skim milk

½ cup(s), (125ml)


1 tbs, (pumpkin kernels)


  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.


SERVING SUGGESTION: Enjoy with rocket and pear salad on the side, drizzled with 2 tablespoons of lemon juice.TIP: Chilling pastry before cooking it makes it less likely to shrink. For crispier bases, place tarts on a baking tray and return to oven for five minutes after removing from tins.