Rating: 3.5 stars
29 Ratings
  • 5 star values: 6
  • 4 star values: 14
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 2

This easy eggplant tart recipe is elegant and incredibly flavorful. The thinly sliced eggplant melts into the buttery pastry, and the thin slices of lemon brightens up every bite (they soften in the heat of the oven). And did we mention the slices of feta? This flavorful tart is the star of any dinner party as a veggie main, or slice into small squares for a bite-sized appetizer. Plus, it's the perfect excuse to explore different types of eggplant at the farmer's market. Za’atar is a classic Middle Eastern spice blend of sumac (a citrusy, dried berry), sesame seeds, and other herbs like oregano, thyme, and marjoram. Basically, it’s a shortcut to amazing flavor on any dish. After you've made this tart, try stirring za’atar into olive oil and drizzle over Greek yogurt for an easy dip, or sprinkle it over a chicken before roasting.


Credit: Greg DuPree

Recipe Summary

1 hr 10 mins
20 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Roll puff pastry on a sheet of parchment paper to a 14-by-10-inch rectangle. Transfer parchment and pastry to a baking sheet. Prick pastry all over with a fork, leaving a 1-inch border. Refrigerate for at least 10 minutes and up to 1 hour.

  • Meanwhile, toss eggplants, lemons, pepper, 3 tablespoons oil, and ½ teaspoon salt in a bowl. Spread in an even layer on a rimmed baking sheet. Bake until eggplants and lemons are soft, 13 to 15 minutes.

  • Remove pastry from refrigerator. Top evenly with feta. Shingle eggplants and lemons on top. Season with remaining ½ teaspoon salt. Stir together za’atar and remaining ¼ cup oil in a small bowl; drizzle half over eggplants and lemons.

  • Bake until pastry is golden brown, about 25 minutes. Drizzle with remaining za’atar oil. Serve warm or at room temperature.