Tomato and Mushroom Tart
Serves: 4
Ready in: 30 to 60 mins
Ingredients:
250g puff pastry, defrosted if frozen3 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.
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