Mushroom, capsicum and goats cheese tart

Recipes / Vegetarian

This vegetarian beauty is bursting with balsamic-infused portobello slices.

Recipe «Mushroom, capsicum and goats cheese tart» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 60ml extra virgin olive oil, 300g large Portobello mushrooms, cut into 1cm-thick slices, 2 tsp fresh thyme leaves, 1 garlic clove, thinly sliced, 2 tsp balsamic vinegar , 10 eggs, 125ml milk, 2 spring onions , thinly sliced , 6 sheets filo pastry, 150g chargrilled capsicum, cut into 1cm-thick strips, 120g goat's cheese, cut into 2cm pieces.

Ingredients:

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

Instructions

  1. Preheat oven to 180C. Line a 20 x 30cm slice pan with baking paper, allowing long sides to overhang.
  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.
  3. Whisk eggs, milk and spring onion in a bowl until combined. Season.
  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.
  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.
  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.