My ruby Swiss chard, girolles mushroom and tahini filo tart
Yield 4 portions
Ingredients
- 300 gr swiss chard, washed and chopped keeping stems separate from leaves
- 300 gr girolles mushrooms, brushed and rinsed
- 1 shallot, diced
- 5 sheets of filo pastry ( shop bought)
- 3 tablespoons tahini
- gold and black sesame seeds
- 1 tablespoon of olive oil
- salt and pepper
Instructions
- In a sauté pan, add some olive oil and sweat the shallot, add the Swiss chard stems and stir while frying over medium heat.
- When soft add the mushrooms, cook for 10 minutes, add the Swiss chard cut leaves and stir while cooking through about 10 to 15 minutes.
- Taste and season the mixture. Remove from heat and reserve.
- Take a baking tray or pizza tray and layer the 1st sheet of filo, brush with tahini. Layer 4 filo sheets on top and brush again the last sheet with tahini. ( you can brush each sheet if you LOVE tahini, I did).
- Top the filo layers with the mushroom and Swiss chard mixture and bake in a prea heated oven at 180C for 10 to 15 minutes when the filo is crispy and baked.
- Sprinkle with some gold and back sesame seeds and serve immediately.
Notes
on www.leeksandhighheels.com by Sandra Slawinski
Recipe by Leeks and High Heels at https://leeksandhighheels.com/recipes/autumn/my-ruby-swiss-chard-girolles-mushrooms-and-tahini-filo-tart/