Description
A simple walnut mushroom tart made with flaky, savory and crispy filo pastry, sauteed mushrooms, crushed walnuts and green onion. Makes for fun ‘finger-food’ and appetizer to serve for the holidays or any get-together!
Ingredients
Scale
- 4 cups cremini mushrooms, sliced (see photo)
- 1 red onion, chopped
- 3 cloves garlic, minced
- 2 sprigs thyme (hard stems removed)
- 1 sprig rosemary (hard stems removed)
- pinch salt and pepper
- 1/2 cup olive oil
- 1/2 cup water
- 1 roll filo pastry roll, thawed according to directions (1 roll from the 454 g/16 oz. package)
- 1/2 cup walnuts, roughly chopped
- 5 sprigs green onion, finely chopped (*only green parts)
- 1 1/2 tsp truffle oil (optional)
Instructions
- Pre-heat oven to 375F/190C. Brush a standard size baking sheet with olive oil (preferably stone baking sheet – the stone will make your filo extra crispy).
- In a large pan over high heat, saute garlic and onion until soft. Add the thinly sliced mushroom, fresh thyme and rosemary. Saute for a couple minutes until the mushrooms are soft. Add salt and pepper to taste.
- Mix together olive oil and water (you will not use all of it – it is to brush between the filo layers).
- Roll open filo pastry so it is flat. Place the first layer on the pan. Lightly brush it with the oil-water mixture. Add the second layer of filo pastry. Lightly brush it again with the oil-water mixture. It is okay if the pastry tears a bit – simply mold it back together with your hands. Don’t worry about getting the layers perfect. Keep doing this until you have used up around half of the filo roll.
- Sprinkle half the walnuts and green onions onto the filo roll.
- Add the rest of the filo pastry roll. Keep alternating between adding the filo and oil-water mixture until the entire pastry roll is used up. Roll the sides up a bit like you would pie (see photo).
- Top the filo pastry with the mushroom mixture, the rest of the crushed walnuts and green onions. Season with salt and pepper. Bake for 15 – 20 minutes until crispy and light brown around the edges. Drizzle truffle oil on top (optional).
- Leave the pastry to cool before cutting into small sizes and serving.
Notes
1) I used one roll of the “Krinos” filo pastry found in the freezer section of the grocery store.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Appetizer