Vegetable Mozzarella Tart
Puff pastry topped with yummy mozzarella then slices of aubergine, courgette and tomato before being baked until bubbling.
- 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
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.
Serving: 0gCalories: 734kcalCarbohydrates: 38gProtein: 27gFat: 53gSaturated Fat: 19gCholesterol: 74mgSodium: 735mgPotassium: 535mgFiber: 5gSugar: 7gVitamin A: 760IUVitamin C: 13.8mgCalcium: 506mgIron: 2.4mg