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How to make Mushroom, capsicum and goat's cheese tart

Yield = 6
Prep time: 0:30
Cook time: 0:30
Total time: 1:00

Ingredients

  • 60ml (1/4 cup) extra virgin olive oil
  • 300g large Portobello mushrooms, cut into 1cm-thick slices
  • 2 teaspoons fresh thyme leaves
  • 1 garlic clove, thinly sliced
  • 2 teaspoons balsamic vinegar
  • 10 eggs
  • 125ml (1/2 cup) milk
  • 2 spring onions (shallots), thinly sliced
  • 6 sheets filo pastry
  • 150g chargrilled capsicum, cut into 1cm-thick strips
  • 120g goat's cheese, cut into 2cm pieces

Method

  • Step 1 Preheat oven to 180C. Line a 20 x 30cm slice pan with baking paper, allowing long sides to overhang.
  • Step 2 Heat half the oil in a frying pan over medium-high heat. Cook mushroom, thyme and garlic, stirring occasionally, for 3-4 minutes or until the mushroom is browned. Add the vinegar. Cook for 1 minute or until liquid evaporates.
  • Step 3 Whisk eggs, milk and spring onion in a bowl until combined. Season.
  • Step 4 Place the filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this prevents it from drying out). Brush 1 filo sheet with oil. Place another filo sheet on top, overlapping, to form a 30cm-wide rectangle. Brush with oil. Repeat with the remaining filo sheets and oil to make a filo stack. Line the prepared pan with the filo stack.
  • Step 5 Place half the mushroom mixture in the pan. Add egg mixture. Top with capsicum, goat’s cheese and remaining mushroom mixture. Season with pepper. Scrunch in the filo edges.
  • Step 6 Bake for 15 minutes or until filo is golden and crisp. Cover with foil. Bake for a further 10 minutes or until just set. Cool in pan for 10 minutes.