Mushroom Filo Tart Recipe

prepare oven and pan

Preheat the oven to 200°C (400°F). Lightly grease a 24cm (9–10 inch) tart tin or a shallow pie dish with a little of the melted butter and vegetable oil mixed together.

layer filo

Unroll filo and keep covered with a damp towel to prevent drying. Brush the bottom of the tin with melted butter. Lay one sheet of filo into the tin, letting excess overhang slightly. Brush the sheet lightly with the butter mixture. Repeat with 6–8 sheets, rotating and crumpling slightly to create a rustic flaky edge and ensure good coverage. Sprinkle 1/2 tsp salt across the layers as you build to season the pastry.

par-bake (optional)

To ensure crispness, prick the bottom of the layered filo gently with a fork, line with baking paper and fill with baking weights or dried beans. Bake for 8–10 minutes until set and beginning to color. Remove weights and paper and return to oven for 3–4 minutes until dry but not dark. Reduce oven to 190°C (375°F) if very hot. Alternatively, you can skip par-baking and bake fully after filling (add a few extra minutes).

sauté aromatics

Heat olive oil and butter in a large frying pan over medium-high heat. Add the chopped onion and a pinch of salt and sweat until softened and translucent, about 6–8 minutes. Add the minced garlic and thyme and cook 1 minute until fragrant.

cook mushrooms

Increase heat to high, add the chopped mushrooms in a single layer if possible (cook in two batches if necessary) so they brown instead of steam. Let mushrooms sit undisturbed for 2–3 minutes, then stir and cook another 3–4 minutes until deeply golden and most of the moisture has evaporated.

deglaze & season

Add the soy sauce and white wine or vegetable stock to deglaze the pan, scraping up any browned bits. Cook until the liquid has mostly evaporated, about 1–2 minutes. Stir in the creme fraiche (or vegan yoghurt), check seasoning and add freshly ground black pepper. Remove from heat and allow to cool slightly.

assemble filling into tart

Spoon the warm mushroom mixture into the prepared filo case and spread it evenly. Smooth the top slightly so the filling is level. Optionally fold any overhanging filo edges gently over the filling for a rustic look and brush exposed edges with any remaining butter.

bake tart

Bake in the preheated 190°C (375°F) oven for 18–22 minutes (if you par-baked earlier, bake 12–15 minutes) until the filo is golden and crisp and the filling is set. Remove from oven and rest for 8–10 minutes before slicing to allow the filling to settle.

blend chutney

Place chopped coriander (leaves and tender stems), green chilli, lime juice, sugar, salt, and vegetable oil into a small food processor or blender. Pulse to a coarse-smooth texture, scraping down the sides as needed. Add 1 tablespoon water to loosen if the mixture is too thick. Taste and adjust: more lime for brightness, more chilli for heat, or a pinch more sugar to balance acidity.

rest and adjust

Transfer chutney to a small bowl and let sit for 10 minutes so flavors meld. The chutney can be made up to 24 hours ahead and kept refrigerated in an airtight container; bring to room temperature before serving.

garnish and serve

Spoon or drizzle the lime, chilli & coriander chutney over slices of the warm mushroom filo tart just before serving, or serve the chutney on the side. Sprinkle optional lime zest, microgreens or extra coriander leaves and a scattering of black sesame seeds. Serve warm or at room temperature.

storage

Leftover tart keeps refrigerated for up to 2 days; re-crisp filo in a 180°C (350°F) oven for 8–10 minutes. Chutney keeps up to 3–4 days refrigerated.