Ingredients
Serves 6
6 sheets Antoniou Fillo pastry
1/2 cup olive oil
3 tbsp olive oil
25g butter
1kg mixed mushrooms, sliced (button, Swiss brown, shiitake and King Brown)
1 tbsp fresh thyme
Salt and pepper to taste
1 large handful parsley, chopped
200g roasted pumpkin, sliced
100g crumbled fetta cheese
Method
Before you begin this Filo Pastry recipe, take your fresh Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius. Brush a 25cm x 30cm rectangular tart tin with olive oil.
Lay the sheets of Filo Pastry out on a clean work surface, one on top of the other to form a star shape, brushing each with olive oil. Transfer the sheets to the tart tin. Fold in 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 minutes. Remove the baking paper and weights and cook for a further 3 minutes. Remove from the oven and allow it to cool completely.
Heat 3 tablespoons olive oil and butter in a large saucepan over a medium heat. Add the mushrooms and thyme and season with salt and pepper. Cook for 10 minutes, until the mushrooms have reduced in size and are soft. Remove from the heat, drain any excess liquid and fold through half of 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 degrees Celsius and allow it to cook for 7 minutes or until the fetta softens. Garnish with fresh parsley.