6–8 sheets ready-made filo pastry, cut into 13cm squares
100g butter, melted
600g mixed mushrooms (Swiss browns/cremini, regular buttons, enoki & king oysters are some more common ones)
Dash of olive oil
12 sprigs of thyme
1 large garlic clove, finely chopped or crushed
90g hazelnuts, roasted in 180ºC oven for 10–15 minutes, then roughly chopped
Sea salt & freshly ground black pepper
1 large handful flat-leaf (Italian) parsley, chopped
375ml (11/2 cups) crème fraîche
Salt & freshly ground black pepper
3 tablespoons chopped chives
1. Preheat the oven to 200°C (400°F) fan-forced.
2. To make the tart shells, brush 8–10 layers of the square pieces of filo with butter, and overlap them on one another so that they form a rough circle, then press into the hole of a standard muffin tin. Make four to six of these. Bake for 20 minutes, or until the filo is golden brown. Remove from the oven and set aside.
3. Meanwhile, combine the mushrooms with half the butter, the olive oil and thyme in a stainless-steel frying pan over medium–high heat, and sauté about 1 minute or until golden. Add the garlic and hazelnuts, and continue cooking the mushrooms until they are nice and brown. Season with salt and pepper, then remove from the heat. Add the parsley, and toss to combine.
4. To serve, warm the tart shells in a 100°C (200°F) fan-forced oven for about 10 minutes. Remove them from the oven and pile each one high with the mushrooms. Season the crème fraîche with salt and pepper before dolloping on each tart and finishing with a sprinkling of chives.