Mediterranean Tartlets

This recipe features in these meal plans: Back to School 2, Back-to-school 3, Taste of Sunshine.

Individual courgette, tomato, mozzarella and red onion puff pastry tarts served with buttered new potatoes.


  • 375g of ready rolled puff pastry
  • 125g of mozzarella, sliced
  • 1 medium courgette (approx 240g), sliced
  • 6 medium new potatoes (approx 70g each), quartered
  • 300g of cherry tomatoes, halved
  • 1 large red onion (approx 210g), thinly sliced
  • 1 free range medium egg, beaten
  • 2 tsp dried oregano
  • 1 tbsp margarine/butter
  • 1 tbsp olive oil
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 30 mins
  • Oven temp: 200c
  • Price per person: £1.64
  • Store cupboard: Typical
  • Calories per serving: 808
  • 5-a-day per serving: 1.6
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Mediterranean Tartlets photo

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  1. Preheat the oven. Unroll the pastry and cut into 4 evenly-sized rectangles. Place on baking tray lined with baking parchment and score a border 1 cm from the edges with a sharp knife. Lightly prick the middle area with a fork and brush with the beaten egg.
  2. Heat the oil in a frying pan and cook the onion and courgette for 3-4 minutes, or until tender.
  3. Divide the onion, courgette and mozzarella between the pastry bases, avoiding the 1cm border. Top with the cherry tomato halves and oregano. Cook in the oven for 15-20 minutes, or until the pastry is golden and crisp.
  4. Meanwhile, cook the potatoes in lightly salted water for 10 minutes, or until tender, to be ready at the same time as the tarts. Drain well and toss with the margarine/butter and a pinch of salt and pepper.
  5. Serve the tarts with the buttered new potatoes.

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