Mushroom, Capsicum and Goats Cheese Tart

I was going to start this post by saying my Mum has always been the master of all things tart related.....

But then I could already feel the clip up the ear I would get for that so what I'm actually going to say is my Mum has always been the master of all things quiche / tart / egg pie related.

When I was younger Mum could dish up quiche for dinner 5 nights in a row (not that she ever did) and each and every single one would be different. Some are tried and true recipes, some are a combination of what's in the fridge at the time, but each and every one would be delicious.

This Mushroom, Capsicum and Goats Cheese Tart is a new addition, but definitely one that will make it's way onto regular rotation in both our households! The goats cheese is a lovely addition to the tart and paired with the roasted capsicum and the mushrooms, just provides a fantastic balance of flavours.

And I can't write about this dish without mentioning the asparagus.

Every time I cook asparagus I drop it in boiling water, check on it and think oh that looks great and when I go back to get it out of the pot 30 seconds later it's turned to mush. But Mum and Dad had it down to a fine art, they served this perfectly cooked asparagus drizzled with lemon oil and parmesan and I'm not ashamed to say I had inhaled mine before the plate even warmed the table!

Mushroom, Capsicum and Goats Cheese Tart

1 tbspn oil
300g large portobello mushrooms cut into 1cm thick slices
3 tspns fresh thyme
1 garlic clove thinly sliced
2 tbspns balsamic vinegar
10 eggs
1/2 cup milk
2 spring onions thinly sliced
6 sheets fillo pastry
 2 tbspns butter, melted
150g chargrilled capsicum cut into 1cm thick strips
120g goats cheese cut into 2cm cubes

Preheat oven to 180C. Line a 20cm x 30cm baking dish with greased baking paper allowing for overhang on the long sides.

Heat the oil in a frypan over medium high heat. Add the mushrooms, 2 tspns thyme and garlic, stirring occasionally for 3-4 mins or until mushrooms are browned. Add vinegar and cook for 1 minute or until liquid has evaporated.

Whisk the eggs, milk and spring onions in a bowl until combined. Season with salt and pepper.

Combine melted butter and thyme. Place the fillo on a clean work surface. Brush one sheet of fillo with butter mixture. Place another piece on top, overlapping to form a rectangle. Brush with more butter. Repeat with remaining fillo sheets and butter to form a stack. Place the fillo stack into the prepared pan.

Place half the mushroom mixture in the pan. Add the egg mixture and top with the capsicum, goats cheese and remaining mushroom mixture. Season with pepper. Scrunch in the fillo edges to make it look pretty and bake for 15mins or until pastry is golden and crisp. Cover with foil and bake for a further 10 mins or until just set. Cool in pan for 10 mins prior to serving.

Enjoy!

Mrs B xx