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Roasted Vegetable and Mozzarella Tart

roasted-vegetable-mozzarella-tart

I literally ran out of groceries last week and was prompted to make this roasted vegetable and mozzarella tart from what I had in the house. I guess that is how some of my best recipes have been invented! This turned out so good, we bought the ingredients the next day to make it again. It is perfect for vegetarians and to be honest, I don’t think it would taste as good if you add meat anyway. The vegetables are really tasty with the mozzarella so it doesn’t need any extra flavour.

I had a roll of pastry we had bought to make quiche with but no eggs, then I happened to have some jars of roasted peppers and aubergines that I bought from Lidl and a jar of red pesto. There were some mushrooms, shallots and a ball of mozzarella and began preparing the pastry on some baking paper on the oven tray. I didn’t really know what it would turn out like but gave it a go anyway. I had a small bit of basil pesto leftover from when I made it the previous day too so used that for along the edges for extra taste.

It was so quick to prep but if you don’t have the jars of roasted peppers and aubergines you can always prep them earlier in the day from scratch by roasting them in olive oil. If you can’t get the red pesto then you can always substitute it with normal basil pesto. It is simple to make if you can’t buy it. If you shop at Lidl you can buy the jarred ones and if so, this is really cheap to make and feeds the whole family at lunch. I worked out it cost me less than 3 EURO so happy with that!

Roasted Vegetable and Mozzarella Tart

A tasty vegetarian lunch with roasted peppers, aubergines, onions and mushrooms on a pesto base. The mozzarella brings it all together and the flavours are delicious. A healthy and filling lunch that is cheap to feed the whole family!

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1 roll pastry
  • 1/2 roast aubergine sliced
  • 1/2 roast red pepper sliced
  • 1/2 roast yellow pepper sliced
  • 4 button mushrooms chopped
  • 1 ball buffalo mozzarella cheese chopped
  • 3-4 tbsp red pesto
  • 1 shallot chopped

Instructions

  1. Preheat the oven to 180. Roll out the pastry onto a baking tray on baking paper and pierce with a fork.

  2. Spread the pesto all over. Put on the roast aubergine and peppers evenly and add the mushrooms.

  3. Put on the mozzarella and shallots evenly and put the tray in the oven.

  4. Cook for 20 mins until the pastry has risen. Remove from the oven and let sit for 2 mins before cutting and serving.

  5. This dish doesn't need anything to go with it as it is very heavy. One or 2 slices is enough!

  6. I added on some olives the next time as my daughter loves them so you can add them if you like!

  7. Enjoy!

pesto on the pastry aubergines and peppers on the pastry red onions and mozzarella on the tart the pastry on the baking tray the finished roast vegetable and mozzarella tart close up of the cooked roast veg tart

The second time I made this I didn’t have any mushrooms and I added olives. Both times it tasted great so feel free to play around with the recipe. Let me know if you try any yummy versions. I will be making this regularly in the future so I love hearing your ideas! The jars of roasted pepper, aubergine and red pesto were so handy and saved lots of time so try and find those if you haven’t got much time for prepping. 

Hope you enjoy! Pin it for later…

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A tasty vegetarian lunch with roasted peppers, aubergines, onions and mushrooms on a pesto base. A healthy lunch that is cheap to feed the whole family!

Summary
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Roasted Vegetable and Mozzarella Tart
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51star1star1star1star1star Based on 2 Review(s)
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Summary
Recipe Name
Roasted Vegetable and Mozzarella Tart
Author Name
Published On
Preparation Time
Cook Time
Total Time
Average Rating
51star1star1star1star1star Based on 2 Review(s)
Get post alerts :
RSS
FACEBOOK
FACEBOOK
PINTEREST
PINTEREST
INSTAGRAM

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