Filo tart with chanterelles
This filo tart with chanterelles is a perfect idea for a delicious vegetarian dish with a creamy filling and a crispy crust. The tart’s centre is soft and tender, while the top is pleasantly crunchy, creating a perfect combination of textures.
Chanterelles are one of the most popular seasonal mushrooms, with a funnel-like shape and a distinctive, intense yellow colour. These mushrooms are perfect for cooking in sauces, soups, stuffing, and as a standalone ingredient. Fried, they pair wonderfully with rice, and when cooked, they make an excellent base for sauces served with poultry or fish. In savoury fillings, chanterelles pair perfectly with cheese, both mild and more intense types. This combination is ideal as a filling for filo pastry tarts.
Filo pastry is a thin, almost paper-like pastry made from flour, water, salt, and olive oil. It’s extremely popular in Turkish and Balkan cuisine – many of us are familiar with it from dishes like burek and baklava. Thanks to its structure, filo pastry is perfect for both sweet and savoury baked goods.
A chanterelle tart with a cheese filling is a great choice during mushroom season, which lasts from summer to the end of October. This is the perfect time to prepare this dish using fresh chanterelles. The tart filling is made with simple yet flavourful ingredients: sautéed chanterelles, mascarpone cheese, and blue cheese. The latter gives the tart a distinctive character and wonderfully enhances the mushroom flavour. The baked and cooled filo pastry tart can be served for dinner, lunch, or as a spectacular appetiser for guests. I encourage you to try the following recipe for filo tart with chanterelles, and please enjoy.
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Ingredients for filo tart with chanterelles.
- 4 medium-sized eggs
- 1/2 teaspoon of salt
- 250 g mascarpone cheese
- 100 g blue cheese
- 4 filo pastry sheets
- 200 g chanterelles
- 100 g shallots
- 1 tablespoon of olive oil
- 1/2 teaspoon of black pepper
- 50 g melted butter
How to make filo tart with chanterelles.
Pour olive oil into a pan, add finely chopped onion, and sauté over medium heat for about 4-5 minutes, until the onion is translucent. Then add the chanterelles, cut into larger pieces, and sauté for another 10-12 minutes, stirring occasionally, until the water from the mushrooms has completely evaporated. Set the mushrooms and onion aside to cool.
In a separate bowl, combine the eggs, mascarpone cheese, salt, and pepper – it’s best to use a hand whisk for this. Add the crumbled blue cheese and mix thoroughly with a fork, making sure to combine all the ingredients as well as possible. Add the sautéed chanterelles and onion to the mixture and gently fold everything together.
Grease a tart pan with melted butter, then line it with sheets of filo pastry. Brush each sheet with butter and arrange it in the pan so that its ends extend beyond the edges. The sheets should be arranged irregularly so that they can be folded over the top later, creating a decorative, crispy topping for the tart.
Spread the prepared chanterelle, cheese, and mascarpone filling onto the pastry, then fold in the filo pastry ends that are sticking out from the pan. Brush the top of each pastry layer and the entire tart generously with melted butter.
Bake the tart in a preheated oven at 180 degrees Celsius (top and bottom heat) for approximately 40 minutes, until golden brown and crispy. Let the tart cool before slicing and serving.
Good to know when making filo tart with chanterelles.
Before adding the chanterelles to the tart, they should be thoroughly cleaned. The first step is to remove excess sand, grass, and leaf debris from the mushrooms, which is best done with a small knife or brush. Next, pour warm (but not hot) water into a large bowl, add about 1/2 teaspoon of salt, stir, and then pour in the cleaned chanterelles. Gently mix everything with your hand and let it sit for 3 minutes. Afterwards, remove the chanterelles from the water, place them on a paper towel, and carefully pat them dry by lightly rubbing them.
Each sheet of filo pastry used to make the tart measures 35 x 45 centimetres. I bake the tart in a metal tart pan with a diameter of 26 centimetres.
Do you enjoy dishes with chanterelles? If so, try our recipe for Rice with chanterelles.
