This mushroom, vegetable and cheese tart is easy to make and is loaded with good things. It is very adaptable too and you can use your own combination of vegetables according to your preference.
I created this recipe years ago; in fact, it is another one of those recipes that I recovered from ‘the notebook’ (read here) and of which I had some good photos in my folders.
Love and hate-
I usually try to make my own low fat versions of pastry, when we crave for some pies or tarts. But, when it comes to puff pastry, I have a love – hate relationship with it. I love its taste but hate all the butter that goes into it’s making. Why does something that tastes so good have to be so fatty!!! So, every time, I reach for that block of puff pastry, I have to really pull myself off. But, sometimes, the temptations are too hard to resist and I admit to being guilty of giving in. So, as I said, in a weak moment, I did bring home the block of puff pastry and made a savoury tart.
Loaded-
Of course, I made sure to load the puff pastry with lots of vegetables and mushrooms. I also added some sweet piquante peppers, which we had grown to love. They have a hot, spicy yet sweet taste. The fruit is processed for removal of the seeds and reduction of the heat of the pepper to more pleasant levels. It is then pickled and bottled.
Now, coming to the recipe for the puff pastry tart, it is a very simple one and does not take much time to assemble. The use of the above mentioned piquante peppers in the tart, is purely optional; will taste great, even without it. But, I must say, it’s addition, sure adds a nice kick. Likewise, I have used an assortment of vegetables. Use as many, fewer or more.
We simply adored the tart; and yes, the indulgence was worth it. Slices of the tart along with a fresh salad on the side is what we had for dinner.
A few notes-
- Always take the puff pastry out of the fridge at least 20 minutes before rolling. On the other hand, if the pastry is too loose and sticky, chill for a few minutes.
- Use a floured rolling pin and dust a little flour on the pastry, if it gets sticky.
- For easier transferring of the puff pastry, roll out the block on a piece of parchment (slightly bigger than the desired size of rolled out pastry), so that it can be transferred directly to the tray .
- Try to keep the topping dry; too much liquid makes for a soggy crust.
Continue reading for the full recipe for this mushroom, vegetable and cheese tart.
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Mushroom, vegetable and cheese tart
Ingredients
- 1 block of puff pastry (500 gms); I used store bought
- 1 yellow pepper, thinly sliced
- 1 carrot, finely cubed
- 6-7 closed cap mushrooms, sliced
- 6-7 sweet piquante peppers, halved
- 1 red onion, sliced
- a handful of sweetcorn
- 5-6 baby plum tomatoes, halved, lengthwise
- 4-5 cloves of garlic, finely chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp dried oregano
- ½ tsp crushed red chillies
- 4 tbsp tomato puree +1 tblsp of dried oregano+1/2 tsp paprika (mix these three together and keep aside)
- 1 tsp roasted and ground cumin
- 100 gms mozzarella cheese, crumbled
- salt and freshly ground pepper to taste
- beaten egg or milk for glazing
Instructions
- Pre heat the oven at 200 deg C.
- Heat the oil in a pan and fry the onions for ½ a minute.
- Add the mushrooms, carrots and garlic and fry till the mushrooms soften a little bit; do not let it wilt.
- Add the sweetcorn, yellow pepper, oregano, cumin, crushed red chillies and cook for a few seconds. Remove from heat and cool completely.
- Roll out the block of puff pastry to a rectangular shape of 9 inches by 12 inches. (see notes below)
- Transfer the rolled out puff pastry to a lined baking tray.
- Spread the tomato puree mixture on it, leaving a border of about 2-2.5 cm all around.
- Arrange the cooked topping on top of the spread tomato puree mixture. Arrange the plum tomatoes and sweet piquante peppers on top. Sprinkle a little salt and the cheese. Top with a sprinkling of freshly ground pepper.
- Brush the border with the beaten egg or milk.
- Place the tray in the centre of the pre heated oven and bake for approximately 20-25 minutes or till the cheese melts and the pastry edges are risen and golden.
Notes
- Always take the puff pastry out of the fridge at least 20 minutes before rolling. On the other hand, if the pastry is too loose and sticky, chill for a few minutes.
- Use a floured rolling pin and dust a little flour on the pastry, if it gets sticky.
- For easier transferring of the puff pastry, roll out the block on a piece of parchment (slightly bigger than the desired size of rolled out pastry), so that it can be transferred directly to the tray .
- Try to keep the topping dry; too much liquid makes for a soggy crust.
You might also like these other recipes from this website-
Until next time,
Sunita
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