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–+ servings
Rustic chanterelle tart with ruffled filo dough crust sitting on a round wood pedestal that has bark around the edge. There are a few raw, whole chanterelles and some fresh thyme on the board for garnish and a nutcracker who looks like a chef in the background.

Rustic Chanterelle & Gruyere Tart

Stacey Mincoff
Print Recipe Pin Recipe
Total Time 1 hour
Cuisine Balkan
Servings 6 Servings
Calories 305 kcal

Ingredients
 
 

  • 1 Pound Chanterelles (rough chop, or 2 cups of chanterelles duxelles *see note below)
  • 2 Teaspoons Thyme (fresh)
  • 2 Teaspoons Parsley (fresh, optional)
  • 1/4 Cup Shallot (minced)
  • 2 Teaspoons Garlic (minced, about 2-3 large garlic cloves)
  • 1/4 Cup Dry Vermouth (or dry white wine)
  • 4 Ounces Phyllo Pastry Dough (10 Sheets 9” x 14”, half roll, thawed)
  • 5 Ounces Gruyere Cheese (shredded)
  • 2 Tablespoons Unsalted Butter (for making duxelles)
  • 4 Tablespoons Unsalted Butter (for brushing filo)
  • 1, 1/2 Tablespoons Parmesan Cheese (grated)
  • Salt and Pepper to taste

Instructions
 

  • Preheat oven to 350°F/175°C/Gas mark 4. Brush any dirt away from the mushrooms (do not submerge in water), and chop into medium size chunks (smaller than bite sized, but not minced).
  • Melt butter in large skillet over medium heat and add shallot and garlic to the pan. Stir frequently until softened, about 1 or 2 minutes. Careful not to burn or it will taste bitter.
  • Add chanterelles and season with salt and pepper. Cook and continue to stir frequently until mushrooms have softened and released some of their liquid, about 5 minutes.
  • Raise heat to medium-high and add the dry vermouth and parsley. Continue to cook until liquid has mostly evaporated, but not totally dried out, about 3 minutes more. Taste and season with more salt and pepper if needed.
  • Make sure your phyllo is thawed, but keep it covered so it doesn’t dry out.
  • Butter or grease your tart pan (I like the kind with the removable bottom just so I can see the sides later).
  • Place one layer over half of the pan, then another layer of the other half of the pan, overlapping a little. Lightly brush phyllo layer with melted butter. Rotate pan about 15 degrees and repeat with additional layers of filo and butter.
  • Layer the Gruyere cheese on top of the layers of phyllo dough (reserving a small amount – a few tablespoons for the topping).
  • Spread the mushroom mixture on top of the cheese, then evenly distribute the Parmesan cheese along with the remaining Gruyere cheese.
  • Gently bring the phyllo dough up and over the mushrooms and slightly crumple it, then lightly brush with melted butter.
  • Bake for 30-35 minutes or until the phyllo is golden brown. You may need to rotate half way through if your oven does not heat evenly.

Notes

If you started with my duxelles recipe you won’t need the shallot, garlic vermouth or 2 tablespoons of the butter because it’s already in there, but you will need to add the thyme.
To reheat leftovers, I find it works best on a cookie sheet in a toaster oven on the lowest toast setting.
You may not need all four tablespoons of butter to brush the filo, but you don't want to run out in the middle or your dough may dry out. 

Nutrition

Calories: 305kcalCarbohydrates: 18gProtein: 10gFat: 21gSaturated Fat: 12gCholesterol: 57mgSodium: 200mgPotassium: 449mgFiber: 4gSugar: 2gVitamin A: 615IUVitamin C: 2mgCalcium: 277mgIron: 4mg
Keyword Filo Tart
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