Courgette, mushroom & mozzarella tart

Courgette, mushroom & mozzarella tart

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(61 ratings)

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


Serves 4
A quick summer tart that's ideal for a buffet or midweek meal

Nutrition and extra info

Nutrition: per serving

  • kcal491
  • fat34g
  • saturates13g
  • carbs36g
  • sugars2g
  • fibre1g
  • protein13g
  • salt1.14g
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  • 2 tbsp sundried tomato paste
  • 1 garlic clove, crushed
  • 375g ready-rolled puff pastry sheet
  • 125g ball mozzarella, cut into chunks
  • 100g mushroom, sliced



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 1 courgette, thinly sliced



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…


  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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Comments (68)

alice_stainer's picture

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!

elainegrima's picture

AMAZING...... I used the gordon ramsy rough puff pastry recipe. I added anchovies and used my home grown courgettes. I will surely make it again excellent more than 5 star.

gilliangol's picture

Very easy to make and tasty too. Ideal for storing in the fridge and using in the lunch box. Fab!

alexlindner's picture

Great veggie option for buffets/BBQs
Very tasty.

jayzee's picture

Dead easy, fast and really tasty! Ace dish and would reccomend to all! Managed to prepare in all of 5 mins and came out looking fab! Friend thought i'd really made a big effort when it was really nothing! Having two young boys this is my kind of thing, always looking for healthy yummy meals to make in no time and this was perfect! Will be making again very soon! :)

sadiemay87's picture

Wow! This was fantastic. I added green olives and served it with a side of pasta and roasted vegetables. Will definitely be making this again.

ruthiewatkinson's picture

i loves this really simple tart! as i am not a big courgette fan, expected to not like it but loved it! it was so simple to make and actually looked very similar to the photo in the magazine. a big hit with my housemates too, recommend serving it with a nice salad which is what i did.

marola's picture

Surprisingly good. I made something similar with sliced fresh tomatoes once and the pastry was all soggy but this was lovely and crisp. Like everyone else I whizzed up whole sun-dried toms to make the paste. I didn't have mozzarella so used a hard cheese instead. Added a few black olives and really enjoyed the dish. Next time I will cut the pastry into four and make individual tarts so that we can all have lots of crust.

kirsten132's picture

This is a very quick mid week tea, I always add red pepper as it can be a little bland without it.

craftybeggar's picture

Really easy to make and adaptable to whatever you have in the fridge. I dotted basil pesto on top and added cherry tomatoes. Have made this many times - its gorgeous.

scarlet_red_uk's picture

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.

bojanlo's picture

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.

kirsten132's picture

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

quink26883's picture

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!

abbie5603's picture

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 .

itsybitsy's picture

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!

halleloojah's picture

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!

emmawelsh's picture

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.

Frantic Flapjack's picture

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


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