6 whole sheets of Antoniou Fillo pastry
olive oil spray
3 tbsp olive oil
25 grams butter
1 kilo of mixed mushrooms, sliced (button, Swiss brown, shitake and King Brown)
1 tbsp fresh thyme
salt and pepper to taste
one good handful chopped flat leaf parsley
200 grams pre roasted pumpkin, cut into crescent shapes
100 grams crumbled fetta
Preheat your oven to 180 deg C.
Spray a 25x30cm rectangular tart tin with a little olive oil
Lay the sheets of fillo pastry out on a clean work surface and proceed to spray each individual one with olive oil spray.
Stack the fillo sheets on top of each other, to form a star shape. Use the stacked fillo sheets to line the tart tin and scrunch any of the overhanging pastry pressing it in, ensuring it fits neatly.
Line with non stick baking paper, fill with pastry weights and bake in the oven for 15 mins. Remove baking paper and weights and continue to cook for a further 3 mins uncovered. Once cooked set aside and allow it to cool completely.
Heat olive oil and butter in a large saucepan over a medium high heat. Add the sliced mushrooms, fresh thyme and season with salt and pepper. Allow the mushroom mixture to cook for 10 mins, until mushrooms have reduced in size and are soft. Remove from the heat, drain any excess liquid and fold through half the chopped parsley.
Spoon the mushroom mixture onto the base of the tart shell, add the roasted pumpkin and top with the crumbled fetta.
Place the tart back in the oven, turn the temperature up to 200 deg C and allow it to heat through for 5-7 mins or until fetta becomes soft. Serve immediately with scattered parsley on top.