Courgette, pepper and mozzarella tart with gremolata is easy to make, using ready-made puff pastry, looks gorgeous and tastes as if you are lazing happily somewhere in warmer climes. Gremolata is a mixture of garlic, parsley and lemon which is added towards the very end of cooking to give a great zesty, herby flavour.
Ingredients
- 375g ready-rolled puff pastry
- 1 jar roasted red peppers in olive oil (about 100g), drained and sliced
- 200g vegetarian mozzarella, thinly sliced
- 1 small courgette, green or yellow, finely sliced
- 4 tbsp extra-virgin olive oil
- 1 tbsp finely chopped fresh flatleaf parsley
- 1 garlic clove, finely chopped
- Pared zest of 1 lemon, finely chopped
Method
- 1. Preheat the oven to 200C/fan180C/gas 6. Unroll the pastry to flatten it out, then cut in half. Place on 1 large or 2 medium-sized baking sheets. Score a 2cm border on each pastry rectangle, then score each border with a pattern. Prick the inner part with a fork close together. Chill for 10 minutes.
- 2. Cover the pastry with the peppers, mozzarella and courgette and drizzle with the olive oil. Bake in the oven for 15-20 minutes.
- 3. Meanwhile, mix the parsley, garlic and lemon zest together. Remove the tart from the oven and scatter the lemon and herbs over it. Return to the oven and bake for a further 2 minutes, or until the mozzarella is pale golden. Slice to serve.
Chef's tip
Try serving little nibbles of puff pastry. Cut the ready-rolled pastry into 10 pieces. Lay a slice of mozzarella on top with a sliver of roasted red pepper and half an anchovy fillet. Pop into the oven for about 7 minutes and serve right away with plenty of light red wine.