A courgette and mushroom tart is dead simple to make and can be eaten as a lunch or as part of a main meal. It is similar to pizza and as such it can be easily adapted to suit your tastes and its size can be changed to suit the number of servings required. In the recipe below I don't include any quantities because you can decide for yourself how big you want it. You can make them as individual tarts or a large one for sharing, or even mini ones as buffet food. It's also a useful way to use up a piece of leftover puff pastry from another recipe and a simple recipe to cook with children.
Courgette & Mushroom Tart
Puff pastry
Pasta sauce or passata
Garlic powder and dried herbs
Grated cheese - a combination of mozzarella and Cheddar is best
Courgette and mushrooms - thinly sliced
Preheat the oven to 200°C and line/grease a baking tray. Roll out the pastry and cut into squares of a suitable size for your desired tarts and gently mark out a 1 cm border on each piece with the tip of a knife. It is a good idea to move your pieces of pastry onto the baking tray at this point and assemble them from there. Spread the tomato sauce around the central area, avoiding the 1 cm border. Sprinkle over the garlic powder and dried herbs the scatter the grated cheese on top. Finish with your slices of courgette and mushroom. Bake for 10 to 15 minutes until the cheese is melted and bubbling.
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