Mushroom and Ricotta Fillo Tartlets

Cook time 45 mins
Servings 6


25g butter, melted
6 sheets of fillo
3 tbs. olive oil
300g button mushrooms, cut into quarters
2 cloves garlic
6 sprigs thyme, leaves picked
¼ cup hazelnuts, toasted, peeled and roughly chopped (60g approx)
½ cup of ricotta
½ cup of Parmesan
3 eggs
1 cup milk
½ cup cream
½ tsp. freshly grated nutmeg
Salt and pepper
6 tsp. Relish, option to serve

Mushroom and Ricotta Fillo Tartlets


Preheat the oven to 190C.
For the mushrooms, sauté in a large pan with the olive oil for 5 minutes. Now add the garlic and thyme and cook for a further 8 minutes. Season the mushrooms with salt and pepper and cool.

Brush each sheet of fillo pastry with the butter and sandwich two pieces together to form three pieces. Now cut the sheet into six squares. Place three squares of the fillo pastry into the hole of a 6-hole muffin tin, ensuring the base and sides are completely covered.

Whisk the eggs, milk and cream in a jug with the nutmeg.

To assemble the tarts, add a few spoonfuls of the mushroom mixture to each pastry case along with the hazelnuts, ricotta and Parmesan. Pour in the egg mixture and then bake in the oven for 20-25 minutes.

RACO Muffin Pan