This tart is perfect for a picnic, quick summer’s lunch or just to brighten up a party spread. My friends and I had a little get together and I had a few bits in my fridge and thought this would be the best thing to take along. I just love rustic food that you can eat with your hands and it’s just as delicious cold the next day.
Puff Pastry – 1 pack unrolled (I just prefer to shape my own to my baking tray but you can buy the pre-rolled)
Tomato paste – 3 tablespoons (see notes for tips)
Peppers – 1 Red and 1 yellow
Courgette – 1
Garlic – 3 Cloves
Mushrooms – 1 pack approx. 300g
Onion – 1 large
Olive Oil – A few glugs
Rosemary – A few fresh sprigs
Thyme – A few fresh sprigs
Salt – A few pinches
Pepper – A few pinches
Mozzarella – 125g fresh if possible
Cherry Tomatoes – 10 halved
Egg wash – 1 egg and a touch of milk
Fresh Basil – A handful of leaves
Firstly you want to cook the vegetables. Preheat your oven to 200°c . Slice your peppers and courgettes into long thin strips of similar thickness and place them into a roasting dish. Coat your vegetables with a few splashes of oil, season with some salt and pepper and lay your sprigs of rosemary and garlic into the tray. Roast these for 15-20 minutes, you want them to cook to Al Dente as they with further cook on the tart.
Whilst these are roasting, slice your onion into thin strips and place into a frying pan with a couple of tablespoons of oilve oil. Cook these on a medium to low heat until nicely softened and browned. When they are cooked place onto a plate to cool. Meanwhile, you can slice your mushrooms ready to place straight into pan you have used to cook for onions. Add another tablespoon of oil and fry the mushrooms on a medium heat for a few minutes. Season the mushrooms with salt and pepper, throw your thyme sprigs into the pan whole and place the lid onto the pan and leave for a few more minutes. This will draw all the water from the mushrooms. Once the mushrooms look quite cooked and the water appears to have all been drawn out, remove the lid and cook for a further minute or two. This will give them a lovely caramelised taste. Once cooked lay onto a plate to cool.
Now you can assemble the tart. Line a large baking tray with parchment paper and reduce your oven temperature to 190°c. Roll your pastry on a floured surface to the size of your baking tray and to around 0.5cm thickness. Lay this onto the parchment paper and score a line about 1cm from the egde of the pastry, all around the edge to create a border. Prick the pastry inside the border all over using a fork.
Spread the tomato paste within the border of the pastry.
Lay the onions over this, follow with the rest of the vegetables, discarding of the herbs. Tear up your mozzarella and lay over the top of this along with the halved cherry tomatoes. Lastly brush the border of your tart with egg wash.
Place this into the oven and bake for around 30 minutes until lovely and golden. I tend to check the underneath pastry, lifting it with a spatula, this has to be a little golden as well.
Leave to cook and garnish with a few leaves of fresh basil.
– I had a little tomato sauce in my fridge that I had left over from a pasta I made the other night. This is perfect for using up bits like that. Tomato paste works equally as well or pesto would be delicious as well.
– For the border you can make a little diamond score on the edge for decoration or press the back of a fork into it to make it look all pretty and frilly.