Mushroom, Mozzarella and Bacon Filo Tart
Garlicky mushrooms and smoky bacon over a flaky filo pastry base.
|Preparation Time:||15 minutes|
|Cooking time:||20 minutes|
- 8 sheets filo pastry
- 60g butter, melted
- 200g grated mozzarella
- 4 rashers bacon, chopped
- 1/2 bunch thyme leaves
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, crushed
- 8 large open mushrooms
- sea salt and freshly ground black pepper, to taste
- 1 tablespoon toasted pine nuts, optional
Brush each sheet of filo pastry with butter and lay onto a 20cm x 30cm pan, ruffling the edges. Top with mozzarella, bacon and half the thyme. Combine oil and garlic and use to coat mushrooms and season. Arrange mushrooms upside down on top of cheese. Bake at 200°C for 15-20 minutes until crisp and golden, placing the tray on the base of the oven in the last 5 minutes of cooking time to crisp the base. Serve tart sprinkled with pine nuts and remaining thyme leaves.