v:gourmet

Last January I featured the Creamy Triple Mushroom Gemelli noting that every winter season should have its own favourite mushroom dish. Back in January 2011 it was Winter Portobello Stew. This January it’s this earthy, herb-infused mushroom tart with a beautifully browned flakey filo crust. It’s pretty easy to make although filo is always a little finicky. But on a dark, cold Sunday afternoon with some good music on and a winter exilir in hand like the hot apple mull, who cares? Let it take it awhile while you warm yourself by the hot stove.

4 tbsps olive oil + 1/2 cup for brushing on filo dough

20 ounces assorted mushrooms, chopped

1 cup celery, finely chopped

1 medium onion, finely chopped

6 gloves of garlic, finely chopped

3 tbsps fresh thyme, finely chopped

3 tbsps fresh marjoram, finely chopped

3 tbsps fresh rosemary, finely chopped

4 tbsps flour

1/2 cup dry white wine

1 cup vegetable stock

2 cups grated potato (approximately 2 medium potatoes)

4 tbsps soy cream

sea salt and pepper to taste

1 cup fresh or thawed peas

16 sheets of filo dough

In a large saute pan, heat oil over medium heat. Add mushrooms, celery, onions and garlic. Cook until tender. Stir in fresh thyme, marjoram, and rosemary.

Scatter flour over all the vegetables and stir. Cooking for a few minutes, so that the flour has a chance to cook. Stir in wine and stock, then lower temperature a bit. Stir occasionally while the sauce thickens up. Stir in soy cream. Start adding salt and pepper. The amount will vary according to how salty the stock is and/or what your palette likes. Make sure to taste it along the way.

Turn off heat and stir in grated potatoes and peas. Adjust seasoning again if necessary. Set aside to cool while prepping tart crust or place in fridge until ready to assemble.

Preheat oven to 375F.

Brush sides and bottom of tart pan with olive oil. Place first sheet of filo dough across tart pan, then brush with oil. Make sure to brush the dough that is on the side of the pan. Rotate placement of the next sheet slightly down from the last sheet. Brush with oil. Like it is the minute hand going around the clock face. Continue with all eight sheets around the tart pan. Make sure that the bottom, sides and edge of tart pan are all covered with filo and oil.

Place filling in tart pan. Cover tart with the next 8 sheets of filo in the same manner as the bottom layer. When finished, use kitchen scissors to trim edges, leaving a 1/2 inch over hang. Then go along edge and tuck edge into pan all the way around.

Bake for 35-45 minutes until filo is golden brown. Remove from oven and cool a bit. When cool to the touch, release edges from tart pan with knife. Then invert on to a platter. Cut into wedges and serve.

Adapted from Food52’s Mushroom and Pea Tart