Courgette Mushroom Mozzarella Tart Recipes
COURGETTE, MUSHROOM & MOZZARELLA TART
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
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
BAKED ZUCCHINI TOMATO AND MOZZARELLA CASSEROLE
Baked zucchini tomato and mozzarella casserole is a simple, delicious dish that can be made all year round.
Provided by The Bossy Kitchen
Categories Vegetarian
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 375F.
- Wash the zucchini and the tomatoes.
- Slice the zucchini and place the round pieces in a bowl.
- Sprinkle salt, pepper and a little bit of garlic powder over them and mix gently to coat the vegetables. Set aside.
- Repeat the step with the sliced tomatoes.
- Butter an 8x8-inch glass baking dish and arrange the slices of zucchini in the dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern.
- Bake in the oven for about 20 minutes.
- Remove and add the crushed garlic and the shredded cheddar cheese. Bake for another 5 minutes.
- Serve hot with fresh chopped parsley on top.
Nutrition Facts : Calories 122 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 25 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 7.5 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 198 milligrams sodium, Sugar 2.9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
ZUCCHINI, MUSHROOM & MOZZARELLA TART
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
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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- Cover the pastry with the peppers, mozzarella and courgette and drizzle with the olive oil. Bake in the oven for 15-20 minutes.
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