I knew this tart had gotten the seal of approval when I heard my daughter exclaim "It looks like pizza, but it tastes even better!" She then demanded that the leftovers go into her lunchbox for the next day. I think she liked it!
Ingredients (makes two tarts):
2 sheets puff pastry, slightly thawed
4 tbsp sundried tomato paste
6 - 8 button mushrooms, sliced
1 zucchini, thinly sliced
1 red capsicum, thinly sliced
1 cup grated mozzarella
1 - Preheat oven to 200C. Line two baking trays with baking paper, then place a sheet of puff pastry on each. Score a 2cm border around each sheet, then prick the pastry within the border with a fork.
2 - Spread the area within the border with the sundried tomato paste, then top with the zucchini, mushrooms and capsicum. Scatter the mozzarella over the vegetables, crack some pepper over the top then place the tarts in the oven. Cook for 15 - 20 minutes, or until the border pastry is nicely puffed up and golden. Cut into squares, and serve with a green salad.
>> Friday, December 02, 2011 – Food glorious food