Courgette, mushroom & mozzarella tart

Easy, tasty and has potential for many variations. I didn’t pre-fry but still found the texture good.

Fantastic dish. Very quick and simple recipe; really tasty!

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.

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.

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-)

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

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.

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,

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.

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!