Mushrooms and Onion Tart Recipe:
Deliciously crumbly filo sheets tart topped with assorted mushrooms and fresh spring onions.
“Its been long”, seems like a sentence I do not deserve to begin with any more. So I’d rather stick with ‘Sorry’, I know the word isn’t enough to make up for the long absence and so I am here with a recipe that i am hoping would mend some.
Well I talk as if I have readers out there, a set of followers waiting for my post. I haven’t either been enough effective, evocative, impressive etc with my posts or maybe my online- social quotient is simple not enough. Whatever is the reason, if there is even one of you who can bear with my writing, do leave a word. Not that comments or no comments would change anything about my love for food in Life, but it does help keep me motivated to keep posting.
Anyhow let’s move on to the recipe in discussion and it’s our favourite ‘the tart’. We love tart and that has been proved in our many takes on a tart, like this one here, or here, or here, or here or even here and here too…. But this one’s different from anything I’ve done before, it is far more easier and your sure shot at getting an absolutely delicious crumbly base. And why not it’s ready to use Filo pastry sheets that have gone into making a crumbly, flaky, crunchy tart base. The topping is an assortment of mushrooms and spring onions, deliciously spicy yet fresh meaty flavours to make a yummy tart topping.
Ingredients (Serves 2-4):
- Filo pastry sheets, about 10 sheets of aprox 12 by 6 inch in size.
- 2500 gms button mushroom, cleaned and chopped
- 250 gms shimeji mushrooms, cleaned and ends chopped off
- 2 tbsp melted butter
- 3-4 cloves of garlic, sliced into thin flakes
- 2-3 spring onions, whites and greens chopped separately, save a few onion rings for garnish
- 1 large egg
- 2 tbsp ricotta cheese or even mascarpone works great.
- 1/2 tsp red chilli flakes
- 1 tbsp olive oil or any vegetable oil
- A few fresh chives to garnish
- Salt & Pepper
- Preheat the oven to 180OC. Brush each filo sheet with melted butter and stack on the top of each other. Lift it onto a tray lined with baking sheet.
- Beat the egg and use s little to brush the top of the filo stack and retain the rest. Bake the filo sheets for 15 mins to get a slightly golden top.
- Now beat the egg and ricotta together, dress with salt and pepper and keep aside. Once the pastry is backed take it out of the oven, press the centre with the back of a spoon and spread the egg and cheese mixture leaving about ½ a inch space all around. Put it back in the oven for 10-15 mins until absolutely crispy and nicely browned along the corners.
- While it bakes, heat oil in a frying pan and roast garlic flakes until golden then ad the chilli flakes followed by the chopped onion white and both the mushrooms.
- Cook until the liquid from the mushrooms have dried up, dress with salt and pepper and strain out into a bowl. Stir in the spring onion greens.
- Spread the mushrooms on the top of the prepared tart base, dress with the saved onion rings and a few chives, cut into slices and serve hot.
Dos and Don’ts:
- To make sure the layers of the filo sheets are baked properly do slather butter in between each sheet.
- You can replace the topping with any other of your choice, I really wanna try it with Crispy onions next myself.