Mushroom Filo Tarts
Preparation: 20 minute
Cooking: 75 minutes
500g Swiss brown mushrooms
5 eschallots, peeled
2 cloves garlic, peeled
20ml (1 tablespoon) extra virgin olive oil
1 tsp thyme leaves
125ml sour cream + extra to serve
2 egg yolks
½ pack filo pastry
olive oil for brushing
- Preheat oven to 200°C(180°C fan-forced).
- Finely chop half the mushrooms with the eschallots and garlic. A food processor works well. Line a baking tray with baking paper and spread mushroom mixture over, drizzle with oil and bake for 1 hour, stirring occasionally, until well cooked.
- Finely slice the other half of the mushrooms. Melt the butter in a large saucepan and fry the mushrooms in batches until golden.
- Combine both the baked and the fried mushrooms, the thyme leaves, sour cream, egg yolks and season well.
- Cut a layer of filo pastry in to 6, approximately 12 x 12 cm squares, and press down into 2 x 12 hole muffin tins, so you have 6, evenly spaced filo cups filled on each tray. Repeat 4 times, brushing a little olive oil in between each layer, each time arranging the filo at a slightly different angle, until there is a strong layer of filo lining each muffin hole. The filo corners should drape like flower petals over the edges of the muffin hole. Divide mushroom mixture between filo shells.
- Bake for 10-15 minutes until golden brown.
- Serve warm, topped with a dollop of sour cream and a sprinkle of thyme leaves.
Lyndey’s Note: These tarts also make delightful canapes. Simply bake in 4 mini-muffin tins and cut the filo into 5cm squares.