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
  • Easy

Nutrition per serving

  • kcal 491
  • fat 34g
  • saturates 13g
  • carbs 36g
  • sugars 2g
  • fibre 1g
  • protein 13g
  • salt 1.14g


  • 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


  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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