Recipes : Courgette, mushroom & mozzarella tart

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

Ingredients

• 2 tbsp sundried tomato paste
• 1 garlic clove , crushed
• 375g ready-rolled puff pastry sheet
• 125g ball mozzarella , cut into chunks
• 100g mushrooms , sliced
• 1 courgette , thinly sliced
• 1 tbsp olive oil
• 2 tsp dried oregano

1. 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.
2. 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

Per serving

491 kcalories, protein 13g, carbohydrate 36g, fat 34 g, saturated fat 13g, fibre 1g, sugar 2g, salt 1,14 g