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Ingredients
3 sheets of filo pastry
85g/3oz unsalted butter, melted
drizzle of oil
¼ red onion, peeled and sliced
55g/2oz caster sugar
handful of spinach
salt and freshly ground black pepper
55g/2oz forest mushroom mix (from tin)
splash of white wine
splash of cream
55g/2oz gorgonzola cheese
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Brush the filo sheets with melted butter and place on top of each other in a
small frying pan to make a tart case. Bake in the oven for two minutes, or until
starting to brown.
3. Heat the oil in a pan and sauté the onion for 1-2 minutes to soften. Add the
sugar to the pan and caramelise for a few minutes.
4. Stir in the spinach, seasoning, mushroom mix, wine and cream and allow to
simmer for 5-6 minutes, stirring occasionally.
5. Spoon this filling into the tart case and top with the gorgonzola cheese.
Return to the oven and cook for 2-3 minutes, or until the cheese has melted and
is golden brown.
6. Serve. |
