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Courgette, mushroom & mozzarella tart

Courgette, mushroom & mozzarella tart

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A star rating of 4.5 out of 5.80 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Ready in 28 minutes
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
kcal491
fat34g
saturates13g
carbs36g
sugars2g
fibre1g
protein13g
low insalt1.14g
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Ingredients

  • 2 tbsp sundried tomato paste
  • 1 garlic clove , crushed
  • 375g ready-rolled puff pastry sheet
  • 125g ball mozzarella , cut into chunks
  • 100g mushroom , sliced
  • 1 courgette , thinly sliced
  • 1 tbsp olive oil
  • 2 tsp dried oregano

Method

  • STEP 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.

  • STEP 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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Overall rating

A star rating of 4.5 out of 5.80 ratings
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