Wild mushroom tart with sherry and onions
(Serves eight as a starter or four as a main)
4 sheets of frozen filo pastry, defrosted; Spray oil (vegetable or sunflower spray’s fine); 2 onions, finely sliced; 200g chestnut mushrooms, halved or quartered;
100g oyster mushrooms, sliced; 100g mixed exotic or wild mushrooms, sliced, halved or quartered, depending on their size and shape; 25g unsalted butter; 1 garlic clove, finely chopped; Leaves from 4 sprigs of fresh rosemary, roughly chopped; 100ml sherry; 50g pine nuts, toasted; 50g wild rocket; Salt and freshly ground black pepper.
1. Preheat the oven to 180C (Fan 160C/gas mark 4).
2. Lay the four sheets of filo out on top of each other and cut the stack in half down the length, then divide it into quarters across the width.
3. Fold an edge of about 1cm wide inwards all the way around each of the stacks to create a small border. Arrange each one on the baking sheet as you go, and then spritz with a little oil and bake in the oven for 20 minutes.
4. Gently fry the onions for about six minutes.
4. Add the mushrooms and cook for a further minute, before adding the butter, garlic, rosemary and seasoning, stirring around to coat the mushrooms.
5. Continue to cook this for eight to 10 minutes until everything is really soft. Then turn the heat up to high, pour in the sherry and allow to bubble down for two to three minutes. Be careful, as the sherry may flame up a bit. .
6. Remove the pastry squares from the oven once they’re cool enough to handle and arrange on serving plates, scatter the pine nuts and rocket over, and serve.