Blue Cheese and Mushroom Tart

Blue Cheese & Mushroom Tart

  • 8 sheets filo pastry
  • 200 grams butter
  • 500 grams mushrooms
  • 2 red onions
  • 6–8 stalks silver beet
  • 200 grams creamy blue cheese
  • 1 cup grated cheese
  • 6 eggs
  • ¼ cup cream
  • handful pine nuts
  • handful sunflower seeds
Butter a sponge roll tin and layer filo with melted butter between each sheet. Melt butter in pan, add chopped red onion and cook till softened, add sliced mushrooms, season and cook a little. Add silverbeet or spinach which has been washed and chopped up, put lid on pan and allow to wilt with heat turned off.

Meanwhile beat eggs and cream together and season with salt and pepper.

Put cooked vegetables over filo pastry, sprinkle over crumbled blue cheese and grated cheese. Pour over egg mixture, then pine nuts and sunflower seeds etc.

Pop in oven 170° C for half an hour or until set and golden.