Butternut, mushroom and crème fraîche filo tart

Butternut, mushroom and crème fraîche filo tart

Anjum's Quick & Easy Indian
Lisa Linder

A special occasion tart that comes together easily, this looks very impressive despite needing no artistic skill at all, such is the forgiving nature of filo. The mushrooms provide an earthy, spicy element that contrasts well with the sweet squash, while the crème fraîche brings it all together. This is delicious in the summer as it is light and crispy, but also in autumn when squash is properly in season. It only needs a green salad to accompany it.

For the tart


Quantity Ingredient
200g butternut squash, peeled and cut into 2 cm cubes
300g shiitake, oyster and chestnut mushrooms, cleaned
salt and freshly ground black pepper
8 tablespoons creme fraiche
1 egg
70g unsalted butter, melted, plus more for the tin
7 sheets filo pastry

For the tandoori marinade

Quantity Ingredient
1 large garlic clove, grated
8g root ginger, grated, (peeled weight)
1/4 teaspoon chilli powder
3/4 teaspoon garam masala
3/4 teaspoon ground cumin
2 tablespoons lemon juice
4 tablespoons olive oil


  1. Preheat the oven to 220°C. Place the squash in a baking tin and bake until soft, around 20 minutes. Remove from the oven and set aside.
  2. Meanwhile, mix together all the ingredients for the marinade. Prepare the mushrooms: keep small shiitake and oyster mushrooms whole, but halve the others. Toss them in the marinade, making sure each piece is coated.
  3. Place the coated mushrooms in a baking tray, trying to space them out so that they lie in a single layer. Bake alongside the squash for 15 minutes, turning halfway, or until the mushrooms have released their moisture and have started to sizzle in the remaining oil and colour on both sides. Remove the mushrooms from the oven.
  4. Reduce the oven temperature to 190°C and place a baking tray on the centre shelf. Season the crème fraîche lightly and beat in the egg.
  5. Meanwhile, butter a 20–22.5 cm tart tin with a removeable base. Take one sheet of filo, generously brush it with melted butter and place over the base of the tin, leaving both sides overhanging. Repeat with the next filo sheet, placing at a right angle to the first to form a cross. Repeat with another three sheets, laying each at a different angle. Scatter the squash evenly over, then the mushrooms. Finally, pour over the crème fraîche mixture.
  6. Bring in the edges of the pastry whilst roughly scrunching the ends (this will create lovely crispy bits). Brush the last two sheets of filo with butter, roughly scrunch them up and place over the exposed filling in the centre. Place the tart on the hot baking tray and bake for 40 minutes, or until the pastry is golden brown.
  7. Remove and allow the tart to cool for five to 10 minutes or so before attempting to remove it from the tin. Serve hot or warm with a simple green salad.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again