Description
This flaky Mushroom and Caramelized Onion Phyllo Tart is a savory vegetarian delight featuring sweet caramelized onions, roasted mushrooms, and a blend of three cheeses nestled in layers of crisp phyllo dough. Perfect for an elegant appetizer or a satisfying dinner, its rustic flavors and golden crust make it a crowd-pleaser for any occasion.
Ingredients
For the Filling
- 8 ounces mixed mushrooms, thinly sliced
- 1 large sweet onion, thinly sliced
- 2–3 garlic cloves, minced
- 1/2 cup vegetable broth
- 1 tablespoon honey
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1–2 sprigs fresh rosemary, finely chopped
- Red pepper flakes, to taste
- Black pepper, to taste
For the Cheese Layer
- 1/3 cup shredded Gruyère-style cheese
- 1/3 cup shredded Fontina-style cheese
- 8 ounces fresh mozzarella, sliced or torn
For the Tart and Finishing
- 1 package phyllo dough, thawed
- 1/4 cup fresh basil leaves, torn (for finishing)
- 1/2 cup unsalted butter, melted
- 2–3 tablespoons olive oil
Instructions
- Preheat and Prepare: Heat the oven to 375°F. Line a large baking sheet with parchment paper and set it aside for the tart assembly.
- Caramelize the Onions: Warm 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Add the sliced onions and cook for 3–4 minutes, stirring occasionally until they start to soften.
- Add Honey and Broth: Stir in the honey, pinch of salt, and black pepper. Pour in half of the vegetable broth and cook for 5–6 minutes until most of the liquid evaporates. Add the remaining broth and continue cooking for another 6–8 minutes, allowing the onions to turn golden and sweet.
- Add Mushrooms and Herbs: Add mushrooms, minced garlic, thyme, rosemary, and a pinch of red pepper flakes to the skillet. Mix well to combine.
- Roast the Mixture: Place the skillet in the preheated oven and roast for about 10 minutes to deepen the flavors and caramelize the mushrooms slightly.
- Layer the Phyllo Dough: On the prepared baking sheet, lay one sheet of phyllo dough and brush lightly with melted butter. Repeat by layering 3–4 more sheets, brushing each with butter. Then add additional sheets at slight angles, brushing between each, until you have 9–10 layers total.
- Add Olive Oil and Cheese: Drizzle a little olive oil over the center of the phyllo. Evenly sprinkle the shredded Gruyère and Fontina cheeses over the middle, leaving a 2-inch border around the edges.
- Assemble Tart Filling: Spoon the roasted mushroom and onion mixture over the cheese layer, then scatter the fresh mozzarella slices on top.
- Fold Phyllo Edges: Gently fold the outer edges of the phyllo dough up and over the filling, pleating as needed to contain it. Lightly brush the folded edges with olive oil.
- Bake the Tart: Bake for 30–35 minutes, or until the phyllo is golden, crisp, and the cheese is melted and slightly browned.
- Cool and Finish: Let the tart cool slightly before slicing. Sprinkle with fresh torn basil leaves just before serving to add a fresh herbal note.
Notes
- To prevent phyllo dough from drying out while working, cover unused sheets with a slightly damp towel.
- Feel free to use different mushrooms such as cremini, shiitake, oyster, or a wild mushroom mix for varied flavor.
- For a vegan version, substitute butter and cheese with plant-based alternatives and replace honey with maple syrup.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean-inspired
