Courgette, mushroom & mozzarella tart

Courgette, mushroom & mozzarella tart

By Good Food
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(69 ratings)
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Prep: 8 mins Cook: 20 mins Ready in 28 minutes

Easy

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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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
    Mushroom

    Mushroom

    mush-room

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

  • 1 courgette, thinly sliced
    Courgette

    Courgette

    corr-zjet

    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
    Oregano

    Oregano

    or-ee-gar-no

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

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

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Comments, questions and tips

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Honeygran
7th Sep, 2018
5.05
Easy, tasty and has potential for many variations. I didn’t pre-fry but still found the texture good.
Malissa89
1st Nov, 2017
5.05
Fantastic dish. Very quick and simple recipe; really tasty!
natamoo12
14th Oct, 2016
4.05
Agree with the others - definitely need to fry the courgette and mushroom before putting on the pastry, it does make it rather soggy! When I ran out of sundried tomato paste, I used red pesto and it was lovely! I personally ended up using more paste/pesto than they put on the recipe.
Ivorylady
5th Jan, 2016
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
lornamcinnes
27th Sep, 2014
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: http://www.bbcgoodfood.com/recipes/2403/roughpuff-pastry-)
Bungly
24th Jul, 2014
4.05
I cooked the vegetables first, to avoid too much water, and added red onion and garlic. Very tasty and easy
ewuska75's picture
ewuska75
12th Apr, 2014
5.05
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
1st Nov, 2013
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
30th Sep, 2013
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
hrgoddess
14th Jul, 2013
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!

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caroca
24th Mar, 2015
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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