Food Recipes Eggplant Tart With Lemon and Feta 3.7 (29) 2 Reviews Impress dinner guests with an eggplant tart recipe that is as beautiful as it is tasty. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on October 4, 2022 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 20 mins Total Time: 1 hrs 10 mins Yield: 6 serves Jump to recipe 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 brighten 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 sliced 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. Ingredients 1 sheet frozen puff pastry, thawed according to package directions 2 small eggplants, unpeeled, thinly sliced 2 lemons, thinly sliced and seeded ¼ teaspoon freshly ground black pepper ¼ cup plus 3 Tbsp. olive oil, divided 1 teaspoon kosher salt, divided 8 ounces feta cheese, thinly sliced 2 tablespoons za’atar Directions 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. Rate it Print