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Categories:Viewed: 15 - Published at: 2 years ago
Ingredients
- 250 grams Cream Cheese
- 100 grams Soft Goats Cheese
- 2 teaspoons Rosemary
- 250 grams Filo Pastry
- 50 grams extra-virgin olive oil
- Salt and Freshly Ground Pepper
Method
- Preheat the oven to 200°c of Gas Mark 6.
- Then mix the cream cheese, goat's cheese, fresh rosemary and pepper in a bowl and set aside.
- Heat the butter in a big pan on medium-high heat and add the onions, mushrooms and salt. Cook for around 3 minutes until the onion softens and the juices from the mushrooms are released; this ought to take approximately 4 minutes. Then place aside.
- Next line a large baking sheet (approximately 12 by 17 inches) with greaseproof paper. Place a large sheet of filo pastry on the tray. Lightly oil the sheet with a pastry brush. Repeat this process and layer the rest of the filo pastry sheets on top.
- Spread the cheese mixture evenly over the filo pastry and spoon the mushroom mixture on top. Carefully roll around 3/4 inch of each side of the tart towards the centre to create the outer rim of the tart.
- Bake the tart until the crust is brown and crispy, 25 to 30 minutes. Allow the tart to cool down on the tray on a wire rack for several minutes.
- To serve, lift up the parchment paper and slide the tart onto a sizeable platter. Ideally serve this tart warm as filo pastry can lose its texture when cold.
