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Vegetable Mozzarella Tart. Puff pastry topped with yummy mozzarella then slices of aubergine, courgette and tomato before being baked until bubbling.

Vegetable Mozzarella Tart

Amanda Wren-Grimwood
Puff pastry topped with yummy mozzarella then slices of aubergine, courgette and tomato before being baked until bubbling.
4.91 from 10 votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course, Side Dish
Cuisine British
Servings 4
Calories 734 kcal

Ingredients
  

  • 225 g pack of puff pastry
  • 375 g mozzarella 3 packs, sliced
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 small aubergine sliced
  • 1 courgette sliced
  • 1 tbsp oil
  • 2 tbsp olive oil
  • seasoning

Instructions
 

  • Use the pastry to line a 21x32cm loose bottom tart tin. Prick the base with a fork and chill for 20 minutes.
  • Bake blind for 15 minutes at 220 C then remove the beans and paper and cook for a further 5 minutes.
  • Heat the oil and gently fry the onions until soft before adding the garlic for 1 minute. Leave to cool.
  • Spread the onion over the base of the tart and cover with the cheese. Layer the vegetables over the top.
  • Bake at 200 C for 20 minutes.

Nutrition

Serving: 0gCalories: 734kcalCarbohydrates: 38gProtein: 27gFat: 53gSaturated Fat: 19gCholesterol: 74mgSodium: 735mgPotassium: 535mgFiber: 5gSugar: 7gVitamin A: 760IUVitamin C: 13.8mgCalcium: 506mgIron: 2.4mg
Keyword aubergine, courgette, eggplant, mozzarella,, zucchini
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