Courgette, mushroom & mozzarella tart

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• crisa

  22 May 2008

  crisa rated this recipe

  

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• Helen

  24 May 2008

  Helen commented on this recipe

  I added some baby spinach leaves on top in the final few minutes and it was lovely!

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• Sarah

  24 May 2008

  Sarah rated and commented on this recipe

  

  I made this for friends today, it was extremely easy & very tasty. I used tomato puree on a shortcrust base. I added a little extra seasoning too.

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• Sheena

  28 May 2008

  Sheena commented on this recipe

  I used pizza dough and as I hadn't got sundried tomato paste, I liquidised a small jar of sun dried tomatoes. It tasted lovely!

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• Emma

  31 May 2008

  Emma rated and commented on this recipe

  

  this recipy is really easy and very affective. it only took about 5-10 minuets to prepare. i mande it for a dinner party and it went down really well. you cant go wronge with it =]

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• Dee Dee

  04 June 2008

  Dee Dee rated and commented on this recipe

  

  really simple, easy and tasted fantastic

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• Belkey

  05 June 2008

  Belkey rated and commented on this recipe

  

  So easy as there is no pre-cooking involved & very tasty too!

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• Belle

  08 June 2008

  Belle rated and commented on this recipe

  

  This is fantastic, a definite keeper. I whizzed half a jar of sun-dried tomatoes for this has had no paste. The only disapppointment was that I didn't make two or three of them!

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• ALittleMouse

  10 June 2008

  ALittleMouse rated and commented on this recipe

  

  Superb recipe that looks impressive yet is so simple.

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• Frantic Flapjack

  11 June 2008

  Frantic Flapjack rated and commented on this recipe

  

  Very quick to make and tasted lovely and light. A bit like a posh pizza.

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• Emma

  19 June 2008

  Emma commented on this recipe

  Agree wth all other comments on speed and ease of making this delicious tart. I used feta as I brought it by mistake instead of mozzarella and then used thyme instead of oregano but it worked really well. Actually the best thing about this tart is the fact that it is so easily adaptable for whichever toppings you have in the fridge or that you fancy.

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• Rachel

  22 June 2008

  Rachel commented on this recipe

  I made half the amount, and after about 14 minutes the pastry seemed to be burning round the edge, so I took it out of the oven with 6 minutes left on the clock. It tasted very nice and thankfully not at all burnt, but it wasn't very mushroomy (probably because the mushrooms weren't fully cooked). I think next time I'll cook it at 200 instead of 220, and use more mushrooms, or maybe some peppers and red onions instead... yum!

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• mandy

  02 July 2008

  mandy rated and commented on this recipe

  

  This was a real hit, absolutely delicious and so easy to make. I added thin slices of chorizo and fresh basil which made it really tasty. This will definitely become a regular feature in our house!

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• abbie

  18 July 2008

  abbie commented on this recipe

  This was really delicious , I added olives and cherry tomatoes and it was a hit with everyone ,even my 3 year old finished every bit .

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• abbie

  18 July 2008

  abbie rated this recipe

  

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• quink26883

  23 July 2008

  quink26883 commented on this recipe

  I used tomato puree for the base, as I didn't have any sundried tomato, and add a few cherry tomatoes to the top. Lovely, speedy supper - quick to prepare and quick to cook. Went down very well - filling and lots of veggies!

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• elaina

  04 September 2008

  elaina rated and commented on this recipe

  

  Delicious!

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• K!

  05 September 2008

  K! rated and commented on this recipe

  

  Really quick and easy tea. Added red peppers which made it really tasty.

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• bojan

  18 September 2008

  bojan rated and commented on this recipe

  

  Great recipe. 1 drawback, the sundried tomato paste can be quite oily, which makes the pastry soggy. Try using fresh tomato paste + a few chopped sundried tomatoes.

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• scarlet_red_uk

  25 September 2008

  scarlet_red_uk rated and commented on this recipe

  

  This was really tasty and so easy to make. I didn't have sun dried tomato paste so I used tomato puree which tasted fine. I also had no Oregano so I used Rosemary instead which gave it a lovely flavour. Will be making this again.

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 8 mins

Cook 20 mins

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

Per serving

491 kcalories, protein 13g, carbohydrate 36g, fat 34 g, saturated fat 13g, fibre 1g, sugar 2g, salt 1.14 g

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