Fillo Ricotta and Mushroom Tart

Cook time 45 minutes
Servings 4-6


2-3 tbsp extra virgin olive oil
2 cloves garlic, crushed
1 brown onion, finely diced
400g mixed mushrooms (e.g. brown, cup, portobello), sliced
20g dried porcini mushrooms, soaked in boiling water
¾ cup fresh ricotta
½ a cup soft goats cheese
1 small handful of shaved Parmesan
1½ tbsp lemon thyme leaves
¼ tsp nutmeg
6-8 sheets fillo pastry 
100g butter, melted 
¼ cup breadcrumbs

Fillo Ricotta and Mushroom Tart


Preheat oven to 180°C. Line a large baking tray with baking paper.

Heat oil in large non-stick frying pan over medium-high heat. Add mixed fresh mushrooms and cook for 4-5 minutes or until mushrooms are browned. Remove the soaked porcini from the liquid and finely chop, then add to the pan. Add garlic and onion and ¼ of the lemon thyme and cook for 2-3 minutes or until softened. Set aside to cool. Drain off any excess liquid.

Meanwhile, combine ricotta, goat’s cheese, parmesan cheese, remaining lemon thyme leaves and nutmeg in a medium bowl. Season to taste.

Lay one sheet of fillo on prepared baking tray, keeping remaining fillo covered with a damp towel. Brush fillo with butter and sprinkle with one teaspoon of breadcrumbs. Top with another fillo sheet and repeat layering with remaining butter, breadcrumbs and fillo. Roll 3cm of each side towards the centre to form a rim for the tart, brushing edges with butter.

Spread the ricotta mixture over the fillo and top with mushroom mixture. Bake tart in oven for 20-25 minutes, or until crisp and golden brown. Cool for 5 minutes before cutting into pieces. Sprinkle tart with Parmesan before serving.