Miso mushroom phyllo tart

Other 30 Mins Prep · 40 Mins Cook

1. Preheat the oven to 180°C, gas mark 4.
2. Finely slice the red onion. Roughly chop half the shiitake mushrooms and set aside the remaining half. Roughly chop the chestnut and brown mushrooms. Deseed and finely slice the chilli. Finely grate the ginger. Crush the garlic.
3. Heat the oil in a large pan over a medium heat. Add the onion and sauté for 10 minutes until they become very soft and turn golden. Add the chilli, ginger and garlic to the pan and sauté for an additional minute, stirring until fragrant. Stir in the chopped mushrooms and cook for a further minute. Add in the miso and rice vinegar and stir well to combine before removing it from the heat. Set aside to cool.
4. Brush a 22cm-cake tin with some oil and place it on a baking tray.
5. Combine the olive oil and sesame oil.
6. Unroll the phyllo pastry and slice each sheet in half. Brush one sheet of pastry at a time with the oil mixture until coated all over. Lay a sheet in the cake tin, allowing it to partly overhang. Repeat with the remaining phyllo sheets, positioning them in different directions to overlap and cover the entire tin evenly.
7. Stir the eggs and crème fraîche into the slightly cooled mushroom mixture until well combined. Pour this mixture into the phyllo pastry case.
8. Slice half of the remaining shiitake mushrooms in half, keeping the rest whole. Scatter over the shiitake mushrooms and sesame seeds.
9. Bake for 20-25 minutes until the tart is set and golden on top, and the exposed phyllo pastry is a deep golden brown.
10. Allow the tart to cool for 10 minutes before removing it from the tin and slicing. Serve the tart while warm.

© 2020-2024 Spinneys. All Rights Reserved. Spinneys.com