Sage and wild mushroom tart

Name: Sage and wild mushroom tart
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: European, Mediterranean
Ingredients: 200g Pine nuts; 20g flat leaf parsley; 175ml water; 15ml lemon juice; 2 teaspoons sea salt flakes; 1 tablespoon olive oil; 4 sheets filo pastry; 200g chestnut mushrooms, halved; 100g wild mushrooms, halved if large; 10 sage leaves, finely chopped; 2 sprigs Rosemary, leaves finely chopped; 1 lemon, juice only; Sea salt flakes; Parsley, finely chopped

4 steps

Prep:10minCook:25min

Updated at: Thu, 17 Aug 2023 06:38:19 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories852.2 kcal (43%)

Total Fat71.4 g (102%)

Carbs46.5 g (18%)

Sugars2.1 g (2%)

Protein17.2 g (34%)

Sodium2959.9 mg (148%)

Fiber13.7 g (49%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

200gpine nuts

20gflat leaf parsley

175mlwater

15mllemon juice

2 teaspoonssea salt flakes

1 tablespoonolive oil

4 sheetsfilo pastry

200gchestnut mushrooms

halved

100gwild mushrooms

leaves finely chopped

Instructions

Step 1

Preheat oven 180’C fan. Blitz the pine nuts, parsley, water, lemon juice and 1 teaspoon of sea salt flakes in blender until have thick, smooth green paste. Set aside.

Step 2

Oil and line a 24-25cm pie/roasting tin dish with baking paper. Lay over a sheet of filo pastry, brush it with oil and lay on another at a 90’ angle. Repeat so you have 4 layers of oiled pastry then fold the overhang back to form the tart edges, scrumping it a little if you wish.

Step 3

Spread pine nut mix over pastry base. Toss mushrooms with the chopped sage, rosemary, oil and another teaspoon of sea salt then scatter evenly over the tart. Put in oven for 25 mins until pastry is golden brown.

Step 4

To serve: Squeeze over lemon juice, pinch of sea salt flakes, parsley and black pepper.