The savory tart with mushrooms and Brie is a quick rustic dish to prepare for dinner when you’re short of ideas.

It’s made with phyllo pastry, which you can find ready-made in the supermarket, or you can make it at home… it’s very easy to make; the only precaution for success is to roll it out very thin.

You can find the recipe below the introduction.

The savory tart with mushrooms and Brie can be served cut into small pieces as an appetizer or on a savory buffet; naturally cut it once cooled to avoid it falling apart.

Phyllo pastry in its simplicity yields great results both in savory and sweet preparations, and with that crispy note it will win you over and you won’t be able to do without it!

Cooking methods: Oven, Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

10.6 oz phyllo pastry
7.1 oz cardoncelli mushrooms
9 oz Brie cheese
1/2 cup grated pecorino cheese
1 sprig parsley
1/2 glass white wine
to taste salt
to taste extra virgin olive oil
to taste garlic powder

Steps

Clean and slice the cardoncelli mushrooms into small pieces.
Transfer them to a pan with a little extra virgin olive oil and place over the stovetop.
Add salt and garlic powder.
Stir and sauté for a couple of minutes, add the white wine and parsley, and let cook over low heat until the wine has evaporated and they dry out.
After cooking the mushrooms, slice the Brie into thin slices.
In a 9.8 in x 13.8 in baking pan (25 cm x 35 cm) place a sheet of parchment paper and brush a little extra virgin olive oil over it.
On a work surface, lay out a sheet of phyllo pastry and lightly brush with oil.
Place another sheet of phyllo on top, brush again, and add another sheet to create three layers of phyllo.
Gather them into a fan shape and lay it into the baking pan.
Distribute the cooked mushrooms into the hollows, leaving space between them to alternate with the Brie slices.
Finish with a sprinkle of pecorino and a drizzle of oil on top.
Bake at 392°F for about 30-35 minutes.