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Mushroom, capsicum and goat's cheese tart
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
"Balsamic-infused portobello slices steal the show in this vibrant vegetarian dish."
Ingredients:
  • 60ml (1/4 cup) extra virgin olive oil
  • 300g large Portobello mushrooms, cut into 1cm-thick slices
  • 2 tsp fresh thyme leaves
  • 1 garlic clove, thinly sliced
  • 2 tsp balsamic vinegar
  • 10 eggs
  • 125ml (1/2 cup) milk
  • 2 spring onions (shallots), thinly sliced
  • 6 sheets filo pastry
  • 150g chargrilled capsicum, cut into 1cm-thick strips
  • 120g goat's cheese, cut into 2cm pieces
Instructions:
  • Preheat your oven to 180C. Line a 20 x 30cm slice pan with baking paper, leaving the edges hanging over.
  • In a frying pan over medium-high heat, heat half of the oil. Sauté the mushroom with thyme and garlic, stirring occasionally, until the mushroom is golden brown, about 3-4 minutes. Pour in the vinegar and cook for an additional minute until the liquid has evaporated.
  • Combine eggs, milk, and spring onion in a bowl. Whisk until well blended. Season to taste.
  • Lay one filo sheet on a clean work surface, cover with a clean tea towel followed by a damp tea towel to keep it moist. Brush the filo sheet with oil. Layer another filo sheet on top, overlapping to create a 30cm-wide rectangle, then brush with oil. Repeat with the remaining filo sheets and oil to make a stack. Line the pan with the filo stack.
  • Layer half of the mushroom mixture in the pan, followed by the egg mixture. Sprinkle capsicum, goat’s cheese, and the rest of the mushroom mixture on top. Season with pepper and fold the edges of the filo pastry.
  • Bake for 15 minutes until filo is golden and crisp. Then cover with foil and bake for another 10 minutes until just set. Let it cool in the pan for 10 minutes.

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