Italian cheese and mushroom tart

This simple Italian cheese and mushroom tart is easy to make. Mushrooms are full of flavour and offer a flavour filled alternative to meat.  It’s also perfect as a entrée for a posh dinner party, just follow the instructions but make 4 small individual tarts instead of one big one.

  • Prep Time

    15 Minutes
  • Cook Time

    35 Minutes
  • Serves

    4 People


  • 1 large red onion diced
  • 3 tablespoons extra virgin olive oil
  • 400g button mushrooms sliced
  • 200g Swiss brown mushrooms sliced
  • 1 tablespoon thyme leaves
  • 2 medium cloves of garlic crushed
  • 50g Gorgonzola or other strong flavoured blue cheese, crumbled
  • 100g grated Mozzarella cheese
  • 1/2 cup chopped flat leaf parsley (loosely packed)
  • sea salt and pepper
  • 10 sheets filo pastry
  • 50gs butter melted

to serve

  • 1 tablespoon chopped parsley leaves

You'll Need

  • Multix Bake


  1. Preheat oven to 180oC. Line a large baking tray with Multix Bake.
  2. In a large sauté pan or frying pan on a medium heat, add the olive oil and the diced onion. Fry gently stirring occasionally until the onion is soft and just starting to colour. Add the mushrooms and thyme leaves, continue to cook, stirring now and again for another 10-12 minutes or until the mushrooms have softened, any liquid has evaporated and they are starting to brown. Remove from the heat add the chopped parsley, crumbled blue cheese and grated Mozzarella and a generous amount of freshly ground black pepper. Stir well to thoroughly mix all the flavours, check the seasoning and add salt if required. Set the mushroom mixture aside to cool slightly.
  3. While the mushrooms cool, lay 1 sheet of filo pasty on the baking tray lined with Multix Bake. Brush it all over with melted butter. Lay another on top and brush with butter and repeat with all the sheets of pastry.
  4. Place the mushroom mixture in the center of the butter coated pastry in a long oval shape then roll the pastry edges underneath so they form a raised border.  Brush the borders with more butter. Cover the mushroom tart in Multix bake and transfer to the preheated oven. Bake for 10 minutes at 180oC. Reduce the temperature to 160oC and bake for another 25 minutes or until the crust is crisp and a rich golden brown.  Serve warm with a fresh green salad.