Filo mushroom tarts

Filo mushroom tarts

By
From
Moorish
Serves
4
Photographer
Mark Roper

One of the very simplest of tarts that requires minimal effort to make – you don’t even have to worry about rolling out the pastry! Instead, buy a packet of filo pastry (fresh if possible, so you can freeze any leftover sheets). Then, it is merely a case of wrapping the filo around a ramekin mould to make these pretty and versatile little tart cases that work as a container for all kinds of fillings.

Filling

Ingredients

Quantity Ingredient
50g unsalted butter
2 shallots, finely diced
200g swiss browns or field mushrooms,, coarsely chopped
1/2 lemon, zested
1 teaspoon ground coriander
2 tablespoons sour cream
salt and pepper
4 small eggs
sumac
sea salt

Pastry cases

Quantity Ingredient
8 sheets filo pastry
60g unsalted butter, melted

Method

  1. Here we have chosen one of our favourites, a tangy herby mushroom filling, which looks just stunning in its golden wrapping. The eggs are optional, but they do look wonderful, and we just love the way the yolks run, stickily yellow, into the dark denseness of the mushrooms.
  2. To make the filling, melt the butter in a large frying pan and sauté the shallots over a medium heat for a few minutes until they soften and turn translucent. Add the mushrooms, lemon zest and coriander and sauté for a few more minutes until the mushrooms start to release their juices. Raise the heat, add the sour cream and allow it to bubble away until everything reduces down to a thick, sticky mass. Lightly season with salt and pepper, then allow to cool down completely.
  3. Preheat the oven to 200°C.
  4. To make the pastry cases, lay a sheet of filo out on the work surface and brush lightly with butter. Fold the sheet in half lengthways and brush with a little more butter. Fold and butter twice more, so you end up with a long strip about 5 cm wide.
  5. Use a small ramekin (9 cm diameter) to mould your tart case. Simply wrap the pastry around the ramekin, leaving an overhang of about 1.5 cm at the bottom. Fold the pastry overhang across the bottom of the mould, brushing liberally with butter, to form the tart base. Remove the ramekin mould and there you have your case. Repeat with the rest of the pastry. Place the pastry cases on a lightly oiled baking sheet as you go.
  6. Half-fill the pastry case with the mushroom mixture and carefully crack an egg on top. Sprinkle with a little sumac and salt and bake in the centre of the oven for 10–12 minutes, until the pastry is crisp and golden and the eggs have set. Serve immediately with a salad of bitter greens.
Tags:
Malouf
Greg
Lucy
Moorish
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