Tomato and Mushroom Tart

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Recipe by Carina Norris
Serves 4
Ready in 30 to 60 mins

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)

How To Cook

  1. 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.
  2. 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.
  3. Bake the tart for 20-25 minutes in the oven until the pastry is golden. Serve with a large mixed salad.
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Tomato and Mushroom Tart
  • Recipe by Carina Norris
  • Serves 4
  • Ready in 30 to 60 mins
    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)
    How to Cook
  1. 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.
  2. 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.
  3. Bake the tart for 20-25 minutes in the oven until the pastry is golden. Serve with a large mixed salad.
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