Tomato and Mushroom Tart

Name: Tomato and Mushroom Tart
Prep time: 60 min
Cook time: 60 min
Yield: 4
Cuisine: British
Ingredients: 250g puff pastry, defrosted if frozen; 3 tbsp sun-dried tomato paste; 5 medium tomatoes, deseeded and roughly chopped; 200g mushrooms, peeled and roughly chopped; 2 spring onions, finely chopped; 1 garlic clove, crushed; 2 tbsp pine nuts; 1 tbsp fresh parsley, finely chopped; 2 tsp olive oil; 125g vegetarian mozzarella, diced; 6 black olives, sliced (optional)

Serves: 4

Ready in: 30 to 60 mins

Know your nutrients

Calories

454 -

Fat

32.4g -

Saturates

13g -

Sugars

5.1g -

Salt

0.96g -

Protein

11.5g -

Carbs

26.5g -

Fibre

3.4g -

Powered by Nutracheck

Ingredients
Method

Ingredients:

250g puff pastry, defrosted if frozen
3 tbsp sun-dried tomato paste
5 medium tomatoes, deseeded and roughly chopped
200g mushrooms, peeled and roughly chopped
2 spring onions, finely chopped
1 garlic clove, crushed
2 tbsp pine nuts
1 tbsp fresh parsley, finely chopped
2 tsp olive oil
125g vegetarian mozzarella, diced
6 black olives, sliced (optional)

method:

Roll the pastry into a 30cm square and place on a non-stick baking tray. Spread the tomato paste leaving a 2.5cm pastry border all round.
Combine the chopped tomatoes, mushrooms, garlic, spring onions, pine nuts, vegetarian mozzarella, parsley, olive oil and olives (if used) in a bowl and mix together. Season with a little salt and freshly ground black pepper. Spoon the mixture over the tomato paste-covered pastry.
Bake the tart for 20-25 minutes in the oven until the pastry is golden. Serve with a large mixed salad.

Print Recipe