Celery, Mushroom and Brie Tart
You can use shortcrust pastry for this but I’ve used Filo for a change. Try as a starter served on mixed leaves or as a Vegetarian Main Course with Potatoes and a Waldorf salad.
Preparation time: 20 minutes Quantity: Serves 4 Cooking time: 15 - 20 minutes
Ingredients
12 sheets filo pastry
melted butter to brush
2 sticks celery - chopped
15g /1/2 oz butter
115g / 4 oz oyster mushrooms
4 slices Brie approx. 60g
seasoning
2 teaspoons olive oil
black pepper
8 tablespoons double cream
Method
Tart Preparation -
- Use individual tart cases – line with Filo =
- Cut squares of filo 1/3 bigger than the tart tins, use 3-4 layers by pushing each layer in to the tin, but not laying on neatly, overlap untidily, brushing butter between each layer
- Bake blind for around 3 - 5 minutes to dry out the bottom (baking blind - cover the pastry with greaseproof or tin foil and weigh down with dried beans or rice)
Filling –
- Puree the celery (if you haven't a wizzer finely dice) – leave aside
- Heat the butter in a pan
- Sauté of the mushrooms till cooked and soft
- Season
Making the Tart -
- Place a spoon full of celery mix in the bottom of each tart
- Divide the mushrooms on top
- Lay 1 slice of Brie on each tart
- Drizzle with olive oil and twist on some pepper
- Spoon in half the cream in to each case
- Cook in a medium oven on the middle shelf for 8-10 minutes
- Spoon on the remainder cream in to each case Cook for a further 5 minutes
- Serve hot, warm or cold