Name: The Poppy and Parliaments GOAT'S CHEESE AND WILD MUSHROOM TART Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 200 grams Goat's cheese; 250 grams Wild mushrooms (such as chanterelles or porcini); 1 medium Grilled eggplant; 150 grams Fresh spinach; 1 cup Basil leaves (fresh); 50 grams Toasted pine nuts; 2 tablespoons Olive oil; to taste Salt; to taste Black pepper

SK MICHELADA

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A goat’s cheese, wild mushroom, grilled eggplant, and spinach baked tart flavoured with basil and toasted pine nuts wrapped in filo pastry

In a skillet, heat olive oil over medium heat. Add the wild mushrooms and sauté until they are golden brown. Add the spinach and cook until wilted. Season with salt and pepper.

Prepare the Filling

In a bowl, crumble the goat's cheese and mix it with the sautéed mushroom and spinach mixture. Stir in the basil leaves and toasted pine nuts.

Combine Ingredients

Preheat the oven to 180°C (350°F). Take a sheet of filo pastry and brush it lightly with olive oil. Layer another sheet on top. Repeat this process until you have 4-5 layers.

Prepare the Pastry

Place the filling in the center of the layered filo pastry. Fold the edges over the filling to create a tart shape. Brush the top with olive oil.

Assemble the Tart

Transfer the tart to a baking tray and bake in the preheated oven for 25-30 minutes, or until the pastry is golden and crispy.

Bake the Tart

Allow the tart to cool slightly before slicing. Serve warm as a starter or main dish.

Serve

Goat's cheese

Wild mushrooms (such as chanterelles or porcini)

Grilled eggplant

Fresh spinach

Basil leaves (fresh)

Toasted pine nuts

Olive oil

Salt

Black pepper

GOAT'S CHEESE AND WILD MUSHROOM TART

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Make GOAT'S CHEESE AND WILD MUSHROOM TART Recipe in just 50m. A goat’s cheese, wild mushroom, grilled eggplant, and spinach baked tart flavoured with basil and toasted pine nuts wrapped in filo pastry

Goat's Cheese And Wild Mushroom Tart Recipe

Ingredients

Filling Ingredients

Method

Preparation Instructions