Courgette Mushroom Mozzarella Tart Food

COURGETTE, MUSHROOM & MOZZARELLA TART

Courgette, mushroom & mozzarella tart image

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

Provided by Good Food team

Categories Afternoon tea, Buffet, Lunch, Main course, Snack, Starter, Supper

Time 28m

Yield Serves 4

Number Of Ingredients 8

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

Steps:

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

Nutrition Facts : Calories 491 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 13 grams protein, Sodium 1.14 milligram of sodium

ZUCCHINI, SUN-DRIED TOMATO, AND MOZARELLA TART

Zucchini, Sun-Dried Tomato, and Mozarella Tart image

Categories Milk/Cream Egg Tomato Appetizer Brunch Bake Vegetarian Mozzarella Parmesan Basil Zucchini Phyllo/Puff Pastry Dough Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 12

Ingredients

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 1/2 cups shredded mozzarella cheese
6 tablespoons plus 1/4 cup freshly grated Parmesan cheese
1/2 cup drained oil-packed sun-dried tomatoes, thinly sliced
1/2 cup thinly sliced fresh basil
1/4 cup chopped green onions
1 tablespoon chopped fresh oregano
1 small zucchini, cut into thin rounds
2 large eggs
1 cup half and half
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

Roll out pastry on floured surface to 1/8-inch-thick square. Trim pastry edges to form 13-inch round. Transfer to 11-inch tart pan with removable bottom. Fold in overhang to form double-thick sides. Pierce with fork. Cover; chill 1 hour.
Preheat oven to 425°F. Line pastry with foil; fill with beans or pie weights. Bake pastry until sides are set, about 20 minutes. Remove foil and beans. Bake crust until bottom is golden brown, pressing with back of fork if bubbles form, about 8 minutes. Cool 5 minutes.
Reduce oven temperature to 400°F. Sprinkle mozzarella over bottom of crust. Top with 6 tablespoons Parmesan, tomatoes, basil, green onions, and oregano. Arrange zucchini rounds in concentric circles to cover top of tart. Whisk eggs, half and half, salt, and pepper in medium bowl. Pour mixture into tart. Sprinkle with remaining 1/4 cup Parmesan.
Bake tart until custard is set and crust is golden brown, about 35 minutes. Serve warm or at room temperature.

ZUCCHINI, MUSHROOM & MOZZARELLA TART

Zucchini, Mushroom & Mozzarella Tart image

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

Provided by English_Rose

Categories Savory Pies

Time 28m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

Heat oven to 425°F
Mix the tomato paste and garlic together.
Place the pastry on a baking sheet and score a border about 1/2in 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 zucchini, 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.

Nutrition Facts : Calories 647.7, Fat 45.3, SaturatedFat 13.7, Cholesterol 28, Sodium 514.1, Carbohydrate 45.4, Fiber 2.8, Sugar 3.4, Protein 16.2

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