King Oyster Filo Tart
King Oyster Mushroom Filo Tart
I didn't discover filo pastry until late in life and initially I wasn’t blown away, I was more of a puff pastry guy. But then I started to use it myself and suddenly I got it. It’s like having puff pastry but with a bit more bite, a bit more crumble and crispness, marry that with juicy mushroom, creamy ricotta and a bit of spinach – food of the gods.
Ingredients
(serves four)
Ingredients
500g King Oyster mushrooms, cleaned and sliced
1 tablespoon olive oil or butter
1 onion, finely chopped
2 cloves garlic, crushed
1 teaspoon thyme (fresh or dried)
Salt and pepper, to taste
200g fresh spinach
6-8 sheets of filo pastry
50g melted butter (or olive oil, for brushing)
250g ricotta cheese (or vegan alternative)
150g crumbly cheese (like feta, goat cheese, or cheshire)
1 egg (optional, for binding)
Method
Prepare the Filling:
In a frying pan, heat olive oil or butter over medium heat. Add the chopped onion and sauté until translucent. Add the crushed garlic and cook for another minute.
Stir in the sliced King Oyster mushrooms, thyme, salt, and pepper. Sauté until the mushrooms are tender and any liquid has evaporated. Remove from heat and let cool slightly.
While the mushrooms are cooking steam the spinach in a pan. All you need to do is add a splash of water and a knob of butter, put a lid on and cook over a medium heat for 5 mins it will reduce down loads.
Remove from the heat and tip into a sieve. Using a spoon squeeze as much liquid out as you can. You will end up with a green lump of mush. Chop finely.
Preheat the Oven:
Preheat your oven to 190°C.
Assemble the Tart:
On a clean surface, lay out one sheet of filo pastry and brush lightly with melted butter. Place another sheet on top and brush again. Repeat with each sheet, don’t make it neat, in fact lay them higgledy piggledy it works better
Place the filo sheets in a tart or pie pan, letting the edges hang over the sides.
In a bowl, combine the ricotta cheese, grated cheese, spinach and the egg. Mix well, then fold in the mushroom mixture. Spoon this filling into the prepared filo crust.
Fold the Edges:
Gently fold the overhanging edges of the filo pastry over the filling, creating a rustic look.
Bake the Tart:
Brush the top of the tart with a little more melted butter. Bake for 25-30 minutes, or until the pastry is golden and crispy.
Serve:
Remove from the oven and let cool for a few minutes. Garnish with fresh herbs and a drizzle of balsamic glaze, if desired.
Tip:
You can use cooked kale instead of spinach, I mention this because I grow Cavolo Nero kale in the garden, in my opinion far superior to spinach and a lot more versatile.
Hope You Enjoy!
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