The combination of crispy pastry, creamy goat's cheese and bright Mediterranean vegetables makes a gorgeous summer dish. Serve straight from the oven or cold for parties, picnics or lunches.


  • 340g shortcrust pastry

  • For the filling

  • 3 large garlic cloves

  • 1 large aubergine

  • 2 large red peppers

  • 240ml Greek yoghurt

  • 2 egg yolks

  • 1 egg

  • Salt and pepper

  • 85g goat's cheese, rinded and thinly sliced

  • 1 tbsp chopped rosemary


  • 1.

    Line a tart tin with pastry and prick. Rest in the fridge for at least half an hour.

  • 2.

    Line case with greaseproof paper, weigh down with baking beans and bake blind for 10 minutes in an oven that’s been pre-heated to 190 Degrees Celsius. Remove beans and paper, and bake for a further 5-10 minutes. Remove and reduce heat to 180 degrees celcius.

  • 3.

    Pre-heat grill to hot. Thread unpeeled garlic cloves onto a skewer and grill with aubergine and red pepper until all are charred. Peel the garlic, then de-skin and chop the pepper and aubergine.

  • 4.

    Process aubergine with garlic and a couple of spoonfuls of yoghurt until smooth, then add remaining yoghurt, yolks and eggs and seasoning and process again. Spread half the mixture onto the pastry case, cover with strips of pepper, then smooth on rest of mixture. Arrange cheese on top and scatter with rosemary. Bake for 25-30 minutes, until just set. Serve warm or cold.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 468kj
  • Fat Total 29g
  • Saturated Fat 9g
  • Protein 13g
  • Carbohydrate 38g
  • Sugar 8g
  • Sodium 706mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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