Courgette, mushroom & mozzarella tart

Courgette, mushroom & mozzarella tart

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(62 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, questions and tips

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17th May, 2010
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
14th Oct, 2009
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.
17th Sep, 2009
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!!
3rd Sep, 2009
Nice taste, but found that the pastry went really soggy, not very nice at all!
2nd Sep, 2009
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!
9th Aug, 2009
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!!
5th Aug, 2009
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.
5th Aug, 2009
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.
4th Aug, 2009
Have made this several times now and will def make again.
25th Jul, 2009
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.


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