Mushroom, Potato & Brie Tarts
Mushroom, Potato & Brie Tarts
Enjoy this quick and easy savory tart recipe from Kitchen Treats with Anna Olson.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 15 minutes
  • Cooking Time 55 minutes
  • Yield 6 servings
  • Filling:
  • 500 millilitres (2 cups) peeled and diced Yukon gold Potatoes, cut into 1 cm (½-inch) pieces
  • 90 millilitres (6 tablespoon) Olive oil
  • 340 grams (¾ lb) fresh Shiitake mushrooms, stems removed and sliced
  • 1 Shallot, sliced
  • 1 clove Garlic, minced
  • Salt & Pepper
  • 1 large Egg, beaten
  • 4 sheets Phyllo pastry
  • 85 grams (3 oz) Single crème Brie cheese
  1. Boil potatoes in salted water until just cooked and drain well
  2. Heat 30 mL (2 tablespoons) olive oil in a medium sauté pan over medium-high heat and add mushrooms and shallot. Sauté until mushrooms are tender, about 5 minutes. Add garlic and stir. Toss mushrooms with cooked potato and season while warm. Cool to room temperature and stir in egg
  3. Preheat oven to 190 °C (375 °F) and lightly grease 6 muffin cups. Lay out a sheet of phyllo pastry on a work surface and brush lightly with some of remaining 60 mL (4 tablespoons) olive oil. Lay second sheet of phyllo on top and brush with oil. Repeat with remaining 2 sheets of phyllo Cut layered phyllo into 6 squares and gently press into prepared muffin tin cups. Spoon cooled potato-mushroom filling into each phyllo cup. Slice Brie and place on top. Bake for 20 to 25 minutes, until phyllo pastry is rich brown Serve immediately

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