Explore our recipe app
Subscribe now and get access to exclusive recipes, meal plans, podcasts and more.
Courgette, mushroom & mozzarella tart
Serves 4
Easy
Prep:
Cook:
Ready in 28 minutes
A quick summer tart that's ideal for a buffet or midweek meal
Skip to ingredients
- 2 tbsp sundried tomato paste
- 1 garlic clovecrushed
- 375g ready-rolled puff pastrysheet
- 125g ball mozzarellacut into chunks
- 100g mushroomsliced
- 1 courgettethinly sliced
- 1 tbsp olive oil
- 2 tsp dried oregano
Nutrition: per serving
- kcal491
- fat34g
- saturates13g
- carbs36g
- sugars2g
- fibre1g
- protein13g
- salt1.14glow
Method
step 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.
step 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
