A fresh, herb-inspired Mother’s Day menu with Seed & Leaf from Maxwell & Williams
Over the next 3 weeks I will share some amazing dishes that introduce subtle, fragrant flavours and are beautifully plated on Maxwell & Williams crisp and contemporary Seed & Leaf collection featuring delicate cut-outs and soft embossing.
Savoury filo tartlets
Serves: 4 | Prep: 30mins | Cook: 30mins
For the filling:
• Red onions, cut into wedges
• 50g butter, melted
• 12 button mushrooms, cut into wedges • 1 small garlic clove, chopped
• Thyme leaves
• Olive oil to drizzle
• Salt and pepper to taste
For the tart cases:
• 375g frozen filo pastry
• 100g butter, melted
• 150g Persian feta, crumbled • Thyme sprigs to garnish
Preheat the oven to 180°C (160°C for fan forced).
Place red onion wedges onto a baking paper lined oven tray. Drizzle with olive oil and season to taste. Place in oven and roast for approximately 15 minutes, until soft and cooked, but still maintaining their purple colour. Set aside to cool.
Melt butter in a large frying pan over a medium-high heat. Add mush- rooms, garlic and thyme, sauté for approximately 5 minutes, until golden and cooked. Season to taste with salt and pepper and set aside to cool.
Meanwhile, prepare the filo tart cases. Using a pastry brush, brush some of the melted butter into a 12 cup muffin pan. Gently remove filo sheets from the packet, lay flat on a clean benchtop and cover with a tea towel.
Remove 1 sheet of the filo pastry from the pile and place on to the benchtop in front of you. Brush the entire sheet with the melted butter using a pastry brush. Working quickly, gently lay another sheet of the filo pastry on top and brush with melted butter. Repeat the process until you have 6 layers of filo pastry coated in butter.
Using a sharp knife, cut the entire filo sheet into 8 squares. Place the cut squares into the cup of muffin tin. Brush with any remaining melted butter.
Fill each muffin tin with the filo squares. Place the muffin tray into your warmed oven and bake for 10–12 minutes or until golden and crispy.
Remove from oven and set aside to cool slightly. When cool enough to handle remove each filo muffin cup from tray and place on a cooling rack.
To assemble your tarts:
Select a filo tart case, handling gently as the pastry will be fragile. Place
a spoonful of sautéed mushroom mix and a wedge of the roasted onion in the case. Crumble some Persian feta over the top and garnish with a sprig of thyme. Repeat until all cases are filled. Drizzle with a little olive oil and serve on a large plate or platter.