Courgette, mushroom & mozzarella tart
By Good Food
A quick summer tart that’s ideal for a buffet or midweek meal
- Prep:8 mins
Cook:20 mins
Ready in 28 minutes - Easy
Nutrition per serving
- kcal 491
- fat 34g
- saturates 13g
- carbs 36g
- sugars 2g
- fibre 1g
- protein 13g
- salt 1.14g
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
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.
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