In summer I like my cooking to be easy, breezy. During this heatwave, I want to be nowhere near my stove. It’s just a no-no. So it’s no surprise that during the summer months I crave salads and light meals. And one of my favourite things to make is a veggie tart.
Now, confession time. I’m a tart cheater. I don’t make my own pastry. I mean, if you want to do that step, then you do you. Personally, I do not have the time or patience or the mental capacity to be that level of perfection to make pastry from scratch. If I ever hit Mary Berry level of being a domestic goddess, I’ll let you know. However, since I skip that step and buy the ready-roll pasty, it means that making this dish is so much quicker! Like so quick. Don’t believe me? Give this veggie tart recipe a go and see for yourself…
375g ready-roll puff pasty
1 red pepper
1 red onion
1 mozzarella ball
salt & pepper
Courgette & Mozzarella Veggie Tart
Preheat the oven to 200C. Unroll the pastry to flatten it out, then cut it in half. Place on two medium-sized baking sheets. Score a 2cm border on each pastry rectangle, then score each border with a pattern. Chill for 10 minutes.
Chop the courgette, red pepper and onion into slices and then scatter over the two rectangles. Slice the mozzarella ball and drizzle with olive oil. Season with salt and pepper. Bake in the oven for 15- 20 mins.
Once cooked, remove from the oven. Cut the lemon in half and squeeze the juice over the tarts. Slice and serve with a delicious salad.
What do you think to this veggie tart recipe?
And that’s that! It’s that simple and easy to make. Honestly, in the time I made this tart, I did a power clean of the kitchen and put a load of washing on and still had time while it was cooking. I dare you to do this quicker. It’s the perfect dish to whip out mid-week when the sun is still shining in the evening.
Check out my other recipe posts here on the blog.