A quick summer tart that’s ideal for a buffet or midweek meal
Prep:8 mins
Serves 4
2 tbsp sundried tomato paste1 garlic clove, crushed 375g ready-rolled puff pastry sheet125g ball mozzarella, cut into chunks100g mushroom, sliced1 courgette, thinly sliced1 tbsp olive oil2 tsp dried oregano
STEP 1Heat 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.STEP 2Top 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
