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Courgette, mushroom & mozzarella tart

A quick summer tart that's ideal for a buffet or midweek meal

  • Prep: 8 mins
    Cook: 20 mins
    Ready in 28 minutes
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 491
  • Carbohydrates 36
  • Saturated Fat 13
  • Sugar 2
  • Protein 13
  • Fat 34
  • Fibre 1
  • Salt 1.14

Nutrition per serving

  • Calories 491
  • Carbohydrates 36
  • Saturated Fat 13
  • Sugar 2
  • Protein 13
  • Fat 34
  • Fibre 1
  • Salt 1.14

Ingredients

  • 2 tbsp sundried tomato paste
  • 1 garlic clove, crushed
  • 375g ready-rolled puff pastry sheet
  • 125g ball mozzarella, cut into chunks
  • 100g mushrooms, sliced
  • 1 courgette, thinly sliced
  • 1 tbsp olive oil
  • 2 tsp dried oregano

Method

  1. Heat oven to 220C/fan 200C/gas 7. Mix the tomato paste and garlic together. Place the pastry on a baking sheet and score a border about 1cm in from the edge. Prick the pastry within the border all over with a fork, then spread with the tomato mixture.

  2. Top with the cheese, mushrooms and courgette, drizzle with olive oil, then evenly scatter over the oregano along with a little salt and pepper. Bake for 20 mins until risen and golden, then slice and serve with salad

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