Mushroom, sage, and ricotta crispy filo tart

  • Serves: 5
  • Cooks In: 1 hour 10 minutes
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Ingredients

200 g mushrooms, thinly sliced
2 garlic cloves, minced
1 leek, finely sliced
2 tsp fresh sage, finely chopped
1 tsp fresh thyme leaves
800 g ricotta cheese
½ cup gruyere cheese, finely grated
1 egg
8 sheets of Filo pastry
1 tbsp butter, melted
1 dash olive oil

Method

1

Preheat the oven to 180°C.

2

Sauté the garlic and leek with a drizzle of olive oil in a large frypan on medium heat. Sauté until the leek has wilted. Remove from the pan and set aside.

3

In the same pan, add another drizzle of olive oil, add the mushrooms and sauté until they turn golden brown. Remove from the heat and set aside.

4

In a large mixing bowl, combine the ricotta cheese and egg and stir until well combined. Follow by adding the grated gruyere cheese and a good pinch of freshly cracked pepper. Add 2/3 of the sautéed leek and mushrooms to the mixing bowl as well and stir through. Set the remainder aside.

5

Brush the base and sides of a medium-size rectangle baking dish (27cm x 21cm) with the melted butter. Lay 4 sheets of pastry over the baking dish, gently pressing down, lay the excess pastry over the sides. Gently brush the pastry with more melted butter before laying 4 more sheets of pastry down in the opposite direction.

6

Fill the dish with the ricotta mixture, using a spatula gently spread it out evenly. Add on top the remainder of the sautéed leek and mushrooms.

7

Place in the oven to bake for 45-50 minutes or until the pastry is a light golden colour. Remove from the oven and allow to cool for 5 minutes before serving.

Ingredients

 200 g mushrooms, thinly sliced
 2 garlic cloves, minced
 1 leek, finely sliced
 2 tsp fresh sage, finely chopped
 1 tsp fresh thyme leaves
 800 g ricotta cheese
 ½ cup gruyere cheese, finely grated
 1 egg
 8 sheets of Filo pastry
 1 tbsp butter, melted
 1 dash olive oil

Directions

1

Preheat the oven to 180°C.

2

Sauté the garlic and leek with a drizzle of olive oil in a large frypan on medium heat. Sauté until the leek has wilted. Remove from the pan and set aside.

3

In the same pan, add another drizzle of olive oil, add the mushrooms and sauté until they turn golden brown. Remove from the heat and set aside.

4

In a large mixing bowl, combine the ricotta cheese and egg and stir until well combined. Follow by adding the grated gruyere cheese and a good pinch of freshly cracked pepper. Add 2/3 of the sautéed leek and mushrooms to the mixing bowl as well and stir through. Set the remainder aside.

5

Brush the base and sides of a medium-size rectangle baking dish (27cm x 21cm) with the melted butter. Lay 4 sheets of pastry over the baking dish, gently pressing down, lay the excess pastry over the sides. Gently brush the pastry with more melted butter before laying 4 more sheets of pastry down in the opposite direction.

6

Fill the dish with the ricotta mixture, using a spatula gently spread it out evenly. Add on top the remainder of the sautéed leek and mushrooms.

7

Place in the oven to bake for 45-50 minutes or until the pastry is a light golden colour. Remove from the oven and allow to cool for 5 minutes before serving.

Mushroom, sage, and ricotta crispy filo tart

Tags:

 Bakes & Pastries, Dinner, Vegetarian

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