Courgette, mushroom & mozzarella tart

Courgette, mushroom & mozzarella tart

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(58 ratings)

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Cooking time

Prep: 8 mins Cook: 20 mins Ready in 28 minutes

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
491
protein
13g
carbs
36g
fat
34g
saturates
13g
fibre
1g
sugar
2g
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

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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

Recipe from Good Food magazine, June 2008

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Comments

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ewuska75's picture
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Easy and delicious. Had to swap tomato paste with tomato pesto and mozzarella with feta, but it still worked. Unfortunately I overloaded the pastry a bit and the bottom ended up a bit soggy, will make sure not to next time.

tynka158's picture

Sooo delicious! Added half of small red onion, italian herb mix and topped with grated cheddar at the end of baking. After 10 minutes of baking the top was very watery so needed to use kitchen towel to get rid of it,

lanadumonde's picture

Delicious, simple, cheap, and a great way to use up veg in the fridge.
Was tempted to make changes because I was afraid it would be too bland, but I resisted the urge and followed the recipe as is- and I'm so glad I did. The recipe doesn't need any alterations.
The only thing I did change was using passata mixed with some chopped sundried tomatoes instead of sundried tomato paste because they don't sell it in my supermarket. I also drizzled the tart with oil from the sundried tomato jar as well as olive oil, for more flavour (ok so maybe I didn't follow the recipe **exactly**!)
Definitely saving this and making it again.

hrgoddess's picture

We enjoyed this tart. I added pimiento-stuffed green olives and fried onions as well as smoked mozzarella. Used regular tomato paste (not smoked) and sliced roma tomatoes. Took others' advice and added courgettes after about 10 minutes. Pretty darn good!

chrisandellie's picture
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Really tasty! We used rough puff pastry to save on cost which worked fine. However the whole amount comfortably fed just two of us, so will definitely make more next time! A lovely cheap meal =)

marieb1's picture
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A very simple, quick and tasty recipe. I used tomato puree (which worked fine) and added some olives. Will be making this again and trying out some different toppings.

amandapepper's picture
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Great, will be making this again

ceriborley's picture
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Lovely. Just made it for dinner and it went down really well. Definitely a decent mid-week dinner or weekend lunch dish.
My husband described it as "a winner" and my daughter didn't even pick the mushrooms off ;-)

jj37795's picture

super easy and super tasty - really versatile and I swap ingredients depending on what I have in/feel like eating. Always goes down well with my husband and on a girls night in when you don't want to spend much time in the kitchen!

roxydoodah's picture
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Very easy and a great combination of flavours. Not light but... definitely a recipe I'll use again.

sylvette's picture
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Loved it! It's very easy to make and delicious! Didn't have sundry tomato paste so I used sunblush tomatoes which I wizzed in the food processor, it was very handy as they were already seasoned with garlic.
Will definitely make that again.
Thanks again BBC Good Food for this recipe.

flirtinflight's picture
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I wasn't so keen, but my husband loved it, especially as I had added parma ham to it before popping it in the oven! I just found it a bit too greasy, but I'm also fussy during pregnancy! Would have worked well with a nice side salad.

sarahwoodruff's picture
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I added aubergine to this recipe: It worked beautifully as a main served with dressed salad. A great idea if you are in a rush.

sarahwoodruff's picture
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I added aubergine to this recipe: It worked beautifully as a main served with dressed salad. A great idea if you are in a rush.

sola1980's picture
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everyone loved this

ljcraig's picture
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Have made this a few times for friends, easy to make and always enjoyed.

aileenwalsh's picture
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Great recipe that my daughter and niece keep asking for as a treat. I fried the mushrooms first to stop them drying out. l

habdabs's picture
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It's certainly quick and easy but I found the sundried tomato flavour overwhelmed the courgettes and mushrooms. The Mozarella is also very bland although it looks good. Black olives are a good addition.

Also, I think you need to heap the ingredients otherwise there is too much pastry to too little filling. I will make it again but will probably use a more flavoursome cheese.

minxychix's picture
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Oh wow! Delish! I put red onions on mine too & it was lovely, making another one today with mortadella on.. but u could pretty much use anything for the topping, it's just like a posh pizza!

jessieb3's picture
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tastes really good for something that was so simple to make!

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