Courgette, mushroom & mozzarella tart

Courgette, mushroom & mozzarella tart

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(60 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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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!

howzy64's picture
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Cooked this last night - it was great and so easy to do. I didn't have tomato paste so I substituted for tomato puree. Also used double the garlic as we like it. Tasted great. Will definitely do this again.

pigkate's picture
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This is so great and easy. I made it with courgette, asparagus, tomatoes and fresh oregano - it was delicious and I'll definitely be making it again with various other toppings.

cookiegalore's picture
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This was extremely easy to make and made a nice change to go with some salad. It was really tasty and as someone else said 'it was like eating a posh pizza' perfect way to describe it.
Will defo be making this again.

chaton's picture
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Made this last night. It was soooooo good and very easy. I also added some chorizo and used round puff pastry. It looked spectacular!! Will definitely make again.

hamworthy's picture
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this is a firm favourite and so versatile - i just vary the topping with whatever i have in the fridge/cupboards

pootle0102's picture
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Used tomato puree instead of sundried and forgot to put the herbs in! Tasted great, super quick and will definitely make again. :-)

peskypeeza's picture
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I used this recipe as a basic framework to use up some courgettes and mushrooms lurking in the fridge and was surprised - as was my sceptical OH - by how well it turned out!

I used normal tomato puree and sprinkled with mixed herbs on the base, then added slices of low-fat Cumberland sausages as I had some to use up and brie instead of mozzarella as again - I had some to use up.

The flavours worked together really well and it was super quick and easy, only complaint was that there wasn't enough of it!

Would like to try again with mozzarella.

philinbrighton's picture
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This was great. Really great flavour for something which was so quick and easy.

One thing I would say would be make sure you put the courgette on last as they would benefit from light cooking and browning in the oven, whilst the mushrooms underneath would go nice and gooey.

I didn't have sun dried tomato paste so used puree like lots of others but it was fine. Next time I might use half puree and half paste.

To make it a bit more special I might use a selection of different types of mushroom.

Make sure you use a non-stick sheet as mine stuck quite badly.

nessa64's picture
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Wonderful recipe!! So quick and easy, but really tasty. My other half announced that it was his new favourite dinner, and wants to have it again!
I added some thin slices of chorizo, but stuck to the recipe apart from that, and was really pleased. I will be keeping some ready-rolled puff pastry in the freezer from now on, as this will be a great way of using up left over veggies. Going to try it will red onion or peppers next time, but this really is perfect as it is. Yum!!

lisacoppen's picture
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Nice taste, but found that the pastry went really soggy, not very nice at all!

njwilson121's picture
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I didn't like this at all! I followed the recipe to the instructions, but it tasted so heavy and stodgy! I can't remember the last time I had to stop a gag reflex when eating - needless to say, I won't be making this again!

mrsdobber's picture

Apart from the fact I used the wrong pastry and a the pasta sauce I was meant to use for another dish it turned out to be lovely! I would do it again but use the right ingredients!!

harriettasophia's picture
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This was really easy to make and looked amazing but I found the taste slightly bland - I'll probably make it again but add some blue cheese or olives to give it an edge.

afazal1's picture
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Quick to make, tasty and healthy - an all-round winner, esp for my husband who rarely eats vegetarian dishes. I used a mix of leftover passata and some tomato puree concentrate instead of the sun dried tomato paste and also brushed the edges of the pastry with milk.

kazzie66's picture
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Have made this several times now and will def make again.

iskona's picture
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This was soooo amazing. Looking at the ingredients I expected bland and started modifying it in my head. Then decided to follow the recipe on this occation and change next time. Safe to say I won't be changing it.

alimat's picture
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Very quick, very tasty.

alice_stainer's picture
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This was, as everyone else has said, brilliant. Hard to believe that something so speedy and simple can be so flavoursome. I used a tomato and olive stir-through sauce, as that is what was in the cupboard, and added some spinach to the topping. Mmmmm! Also great cold for lunch the next day. You can't go wrong with this!

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