Zucchini, Mushroom & Mozzarella Tart |
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Prep Time: 8 Minutes Cook Time: 20 Minutes |
Ready In: 28 Minutes Servings: 4 |
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A quick summer tart that's ideal for a buffet or midweek meal. If you don't have sundried tomato paste, sundried tomatoes in oil can be whizzed up in a processor to make the paste Ingredients:
2 tablespoons sun-dried tomato paste |
1 garlic clove, crushed |
12 1/2 ounces puff pastry, ready rolled sheet |
5 ounces mozzarella cheese, cut into chunks |
4 ounces mushrooms, sliced |
1 zucchini, thinly sliced |
1 tablespoon olive oil |
2 teaspoons dried oregano |
Directions:
1. Heat oven to 425°F
2. Mix the tomato paste and garlic together.
3. Place the pastry on a baking sheet and score a border about 1/2in in from the edge.
4. Prick the pastry within the border all over with a fork, then spread with the tomato mixture.
5. Top with the cheese, mushrooms and zucchini, drizzle with olive oil, then evenly scatter over the oregano along with a little salt and pepper.
6. Bake for 20 mins until risen and golden, then slice and serve with salad.
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