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

Grilled eggplant, mushroom and goat's cheese tart

9
9
9
SmartPoints® value per serving
Total Time
1 hr 25 min
Prep
20 min
Cook
45 min
Serves
4
Difficulty
Moderate
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, boiled, baked or grilled without fat

½ cup(s), finely chopped, (60g)

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.

Notes

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.