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

    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, questions and tips

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Comments (68)

Ivorylady's picture

This was absolutely delicious and fed four comfortably. I fried the onions, mushrooms, a little garlic and the courgettes in a little olive oil and a little tomatoe puree, added Italian herbs. Added a whole packet of fried back bacon in strips until soft and coloured. Brushed the bought pastry with the oil residue from the pan and then heaped all the filling on top and spread it out. Added the mozzarella and two more cheeses, grated gruyere and red Leicester. Baked in the oven until risen and golden for 20 minutes. Added some lightly fried cherry tomatoes on the vine when serving. Thoroughly enjoyed with some white home-made wine.

lornamcinnes's picture

Very nice, although I agree with other comments about the mushrooms making the pastry a bit soggy. Next time I'd fry the mushrooms first, I think, and add fresh tomatoes. I made my own pastry, which is a lot easier that you might think and means you can cut down butter and salt (Gordon Ramsay's recipe here is really good:

Bungly's picture

I cooked the vegetables first, to avoid too much water, and added red onion and garlic. Very tasty and easy

ewuska75's picture

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

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

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

Great, will be making this again

ceriborley's picture

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

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

sylvette's picture

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

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

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

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

everyone loved this

ljcraig's picture

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

aileenwalsh's picture

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


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Tips (1)

caroca's picture

I keep some frozen mozzarella in the freezer which I used to top this so it becomes even easier and quick to make. It also only takes fifteen minutes in my fan oven so be careful on the timing!

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