A meat-free filo tart with a creamy filling of spinach and sautéed garlic mushrooms
- 450g (1lb) baby leaf spinach
- 200g (7oz) fresh mushrooms, sliced
- 20g porcini mushrooms, soaked, drained and chopped
- 1 garlic clove, chopped
- 2tbsp olive oil
- 150ml double cream
- freshly grated nutmeg
- 8 to 10 sheets filo pastry
- 50g (2oz) butter, melted
- 25g (1oz) Parmesan, grated
- 2tbsp pine nuts, toasted
Preheat oven to 180 C, 160 C fan, 350 F, gas 4. Blanch the spinach in boiling water for a few minutes until wilted. Drain in a colander; leave to cool. Squeeze out excess moisture while you make the tart.
Fry the mushrooms and garlic in the oil for 5 minutes until just cooked. Remove from heat and stir in the cream and nutmeg. Brush a piece of filo with butter and use to line the base of a 20cm (8in) tart tin. Brush another piece with butter and place on top. Continue until the base and sides of the tin are completely lined – about 8 and 10 layers in total. Spread the spinach on the base of the pastry, followed by the mushroom and cream mix. Sprinkle over the Parmesan and bake for 15 to 20 minutes until pastry is golden. Top with pine nuts and serve.
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