Mushroom tartlets on filo

Mushroom tartlets on filo

By
From
Recipes for a Great Life
Serves
2
Photographer
Greg Elms

You can prepare the filo bases a little in advance if you wish, or as an alternative you could substitute slices of toasted sourdough bread. Serve these tartlets with a green salad to make a lovely light lunch.

Ingredients

Quantity Ingredient
2 sheets filo pastry
2-3 tablespoons olive oil
2 tablespoons italian-style tomato sauce
100g shiitake mushrooms
100g swiss brown mushrooms
1 shallot, chopped
salt
freshly ground black pepper
1 small garlic clove, finely chopped
2 tablespoons parsley leaves, chopped

Method

  1. Preheat the oven to 180°C and line an oven tray with baking paper.
  2. Arrange 1 sheet of filo on the prepared tray and brush with a little olive oil. Top with the second sheet of filo and brush with a little more of the oil. Reserve a good tablespoon of the oil for later. Fold the filo sheets in half, widthwise, to create a smaller rectangle of 4 filo layers. Cut this rectangle in half and spread each with a little of the tomato sauce, leaving a 1 cm border around the edges.
  3. Bake for about 10 minutes, or until the base of the pastry is lightly browned.
  4. While the pastry bases are baking, clean the mushrooms and cut them into 5 mm slices.
  5. Heat the remaining olive oil in a non-stick frying pan. Add the shallots and sauté over a high heat for 1 minute. Add the mushrooms and cook for a further 5 minutes, or until soft. Season with salt and pepper and add chopped garlic and parsley.
  6. Remove the pastry bases from the oven and spoon on the mushroom topping. Serve straight away.
Tags:
Gabriel
Gate
Recipes for a Great life
health
diet
low-fat
low fat
healthy
nutritional
weightloss
simple
easy
fast
quick
weeknight
midweek
mid-week
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