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Courgette and mozzarella tart

Name: Courgette and mozzarella tart
Yield: Serves 6
Cuisine: Italian recipes
Ingredients: 375g ready-rolled puff pastry; 1 jar roasted red peppers in olive oil (about 100g), drained and sliced; 200g vegetarian mozzarella, thinly sliced; 1 small courgette, green or yellow, finely sliced; 4 tbsp extra-virgin olive oil; 1 tbsp finely chopped fresh flatleaf parsley; 1 garlic clove, finely chopped; Pared zest of 1 lemon, finely chopped

Published: 31 Dec 05
Updated: 18 Mar 24

This courgette, pepper and mozzarella tart with gremolata is a quick dish to whip up for a midweek vegetarian dinner.

Easy
January 2006

Test kitchen approved

Serves 6
Takes 20 minutes to make and about 20 minutes to bake

This courgette, pepper and mozzarella tart with gremolata is a quick dish to whip up for a midweek vegetarian dinner.

Vegetarian recipes

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Ingredients

375g ready-rolled puff pastry
1 jar roasted red peppers in olive oil (about 100g), drained and sliced
200g vegetarian mozzarella, thinly sliced
1 small courgette, green or yellow, finely sliced
4 tbsp extra-virgin olive oil
1 tbsp finely chopped fresh flatleaf parsley
1 garlic clove, finely chopped
Pared zest of 1 lemon, finely chopped

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Method

Preheat the oven to 200C/fan180C/gas 6. Unroll the pastry to flatten it out, then cut in half. Place on 1 large or 2 medium-sized baking sheets. Score a 2cm border on each pastry rectangle, then score each border with a pattern. Prick the inner part with a fork close together. Chill for 10 minutes.
Cover the pastry with the peppers, mozzarella and courgette and drizzle with the olive oil. Bake in the oven for 15-20 minutes.
Meanwhile, mix the parsley, garlic and lemon zest together. Remove the tart from the oven and scatter the lemon and herbs over it. Return to the oven and bake for a further 2 minutes, or until the mozzarella is pale golden. Slice to serve.