Mushroom Tart

Ingredients

For the tart base:

• 6–8 sheets filo pastry (store-bought or homemade), thawed if frozen

• 50 g melted butter, for brushing (or olive oil, if preferred)

• A pinch of sea salt

For the mushroom filling:

• 300 g Pekepeke-kiore mushrooms, cleaned and thinly sliced

• 1 tablespoon olive oil or butter

• 1 small onion, finely chopped

• 2 cloves garlic, crushed or finely minced

• ½ teaspoon dried thyme (or a few sprigs of fresh thyme)

• Salt and freshly ground black pepper, to taste

For the creamy layer (optional, but yummy):

• 200 g cream cheese (or ricotta / crème fraîche)

• 1 teaspoon lemon zest

• Freshly ground black pepper

To finish:

• A few sprigs of fresh parsley or chives, chopped (for garnish)

• A light drizzle of good-quality olive oil (optional)

Method

1. Prepare the tart base

1. Preheat your oven to 180 °C (350 °F) conventional or 160 °C (320 °F) fan-forced.

2. Brush a 24 cm (about 9 in) tart pan or pie dish with melted butter or oil.

3. Lay one sheet of filo pastry into the pan, brushing the top lightly with butter/oil. Repeat layering half the filo sheets, brushing each layer. Let the edges hang over the side slightly for a rustic look.

2. Cook the mushrooms

1. In a frying pan over medium heat, warm the olive oil or butter. Add the onion and cook until translucent, about 3–4 minutes.

2. Stir in the garlic and thyme, cooking for another 30 seconds until fragrant.

3. Add the sliced Pekepeke-Kiore mushrooms, cooking until softened and lightly golden, about 6–8 minutes. Season with salt and pepper. Take off the heat and let cool slightly.

3. Assemble the tart

1. If using the creamy layer: Spread the cream cheese (or alternative) evenly over the filo base. Sprinkle the lemon zest and crack in some black pepper.

2. Spoon the mushroom mixture over the creamy layer, spreading it to cover evenly.

4. Top with remaining filo

1. Lay the remaining filo sheets over the filling, again brushing each layer with butter or oil. Fold in or trim the excess sheets to create a neat edge.

2. Lightly brush the entire top with more butter/oil and sprinkle with a tiny pinch of sea salt.

5. Bake

1. Bake in the preheated oven for about 30–35 minutes, until the filo is crisp and golden-brown.

2. Remove from the oven and let rest for 5–10 minutes—this helps the tart hold its shape when slicing.

6. Finish and serve

1. Gently lift the tart from the pan (if your pan allows) and transfer to a serving plate.

2. Garnish with chopped parsley or chives and a light drizzle of olive oil, if desired.

3. Slice into wedges and serve warm or at room temperature.

Notes & Tips

• Mushroom swaps: If you can’t get Pekepeke-kiore mushrooms, substitute with other wild mushrooms or even exotic cultivated varieties, but the unique flavor of Pekepeke-kiore is worth seeking out.

• Filo handling: Keep filo covered with a damp tea towel while working to prevent drying and tearing.

• Make-ahead options: You can prepare the tart up to the point of baking, then refrigerate (covered) for up to a day. Add a few extra minutes to baking time if baking cold.

• Flavor variations: Add grated Parmesan or crumbled feta under the creamy layer, or toss spinach or wilted kale into the mushroom filling for a green boost.