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Mushroom, vegetable and cheese tart

Sunita Bhuyan
An easy to make tart loaded with mushrooms and vegetables
Print Recipe
Course Main Course

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.
Keyword baking, peppadew, piquante peppers, puff pastry, savoury bakes, savoury tart, savoury tart recipe, tart