Print Options:

Mushroom, sage, and ricotta crispy filo tart

Yields5 ServingsCook Time1 hr 10 minsTotal Time1 hr 10 mins

 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

Preheat the oven to 180°C.


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.


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.


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.


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.


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.


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.

Nutrition Facts

Servings 0

Join us in celebrating National Mushroom Day this Thursday 15th October!

Cook up a mushroom feast and share your mushroom creations with us for a chance to win a Weber BBQ!

Facebook Icon Link Instagram Icon Link Visit for more information.