Mushroom & Chard Phyllo Tart

Name: Mushroom & Chard Phyllo Tart
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: greek
Ingredients: 5 tbsp olive oil; 2 cloves garlic, minced; 6 cups rainbow chard, washed and roughly chopped (approx 1 in thick); 10 oz shiitake mushrooms, diced; 1/4 cup Egyptian dukkah spice; 8 oz Mexican queso blanco, grated; 2 oz sharp white cheddar, grated; 2 tbsp fresh parsley, roughly chopped; salt and pepper, to taste; 2 eggs; 15-18 sheets phyllo (filo) dough, frozen; truffle honey, for garnish (optional)

Upgrade every gathering with this delicious phyllo (or filo) tart featuring bold, complementary flavors from around the globe.

By Dani Smith | sweetandsorrel.com

● Prep time: 20 min.
● Cook time: 35 min.
● Total time: 55 min.
● Servings: 8

Ingredients

5 tbsp olive oil
2 cloves garlic, minced
6 cups rainbow chard, washed and roughly chopped (approx 1 in thick)
10 oz shiitake mushrooms, diced
1/4 cup Egyptian dukkah spice
8 oz Mexican queso blanco, grated
2 oz sharp white cheddar, grated
2 tbsp fresh parsley, roughly chopped
Salt and pepper, to taste
2 eggs
15–18 sheets phyllo (filo) dough, frozen
Truffle honey, for garnish (optional)

Directions

Step 1

Preheat the oven to 400°F.

Step 2

Place 2 tbsp of olive oil in a large sauté pan over medium heat. Add minced garlic and sauté for 2 minutes, until fragrant. Stir in diced mushrooms and cook until soft, about 4–5 minutes. Next, add chopped rainbow chard to the pan and continue cooking for another 5 minutes, or until chard begins to wilt. Remove from stove and set aside.

Step 3

Toast dukkah spice in a small pot over low heat, stirring frequently to release aroma. Set aside.

Step 4

In a large mixing bowl, combine chard and mushroom mixture, toasted dukkah spice, grated cheeses, chopped parsley, salt and pepper. Taste and adjust seasonings as desired.

Step 5

Wet and scrunch together 4 sheets of parchment paper, then line an 11-inch tart pan or braiser with the parchment paper making sure to cover the bottom and sides.

Step 6

Gently add phyllo sheets one layer at a time to the parchment covered pan and use the remaining 3 tbsp of olive oil to lightly brush each layer. We created about 4 layers on the bottom of the pan and tore the phyllo sheets to create extra layers that hung over the sides of the pan. We used about 18 sheets in total, but you can use more or less depending on how thick you want your crust.

Step 7

Whisk eggs and add to the mixing bowl with the chard and mushroom filing. Stir to combine, then pour the filing into the phyllo-lined pan. Gently fold the edges of the phyllo over the top of the filling to create a crust. Brush the crust with olive oil.

Step 8

Bake for 15 minutes, then remove the tart and cover the crust to prevent it from burning.

Step 9

Bake for another 15–20 minutes, until the tart is set. If desired, garnish with truffle honey. Let the tart cool for a few minutes before slicing.