Wild Mushroom Tart

by

P Scott

|

Nov 2020

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  • 15 min
  • 25 min
  • 2 Portions

Perfect for the start of autumn, this filo pastry tart isn’t as hearty as a pie, but still packs a punch. Sage and lemon juice give the mushrooms and filling plenty of flavour. Goes great with spinach.

Ingredients

2 Portions

Filling

Tart

Mushrooms

  • Calories 480 24%
  • Fat40.2g57%
  • Protein17.4g34%
  • Carbs20.4g7%
Per serving of an adults reference intake
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Instructions

  1. Add all the filling ingredients into a food processor and blitz until you have pesto
  2. Combine all the mushroom ingredients together in a bowl and mix well
  3. Brush the bottom of a circular oven dish with grease proof paper, then add 1 sheet of filo pastry. Pat the middle bit down and brush with oil all over. Repeat for 3 more sheets moving 45 degrees each time. Once all 4 sheets are layered, crumple the edges together to form the tart.
  4. Add the filling to the base of the tart, then loosely spread the mushrooms on top
  5. Cook for around 20 - 25 minutes on 180C
  • Calories 480 24%
  • Fat40.2g57%
  • Protein17.4g34%
  • Carbs20.4g7%
Per serving of an adults reference intake