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Courgette, mushroom & mozzarella tart

  • 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 mush-roomThe mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
  • 1 courgette, thinly sliced Courgette corr-zjetThe courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
  • 1 tbsp olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
  • 2 tsp dried oregano Oregano or-ee-gar-noClosely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
  • 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.
  • 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