Desserts & Baking

Eggy mushroom tart

By Abigail Donnelly
4 - 6
Easy
15 minutes
10 minutes
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Ingredients

Method
  • 6 sheets ready-made phyllo pastry
  • Butter, melted
  • Sea salt
  • 4 black mushrooms, torn
  • 2 T garlic butter
  • Whole spring onions
  • Fresh rosemary
  • Olive oil
  • Soft-poached eggs
  • Freshly ground black pepper

Method

Ingredients

Brush 6 sheets of ready-made phyllo pastry with melted butter and “glue” together. Sprinkle with sea salt and transfer to a greased baking tray.

Fry the torn black mushrooms in garlic butter, then place on the pastry along with whole spring onions.

Sprinkle with fresh rosemary, drizzle with olive oil and bake for 10 minutes or until golden.

Top with soft-poached eggs and freshly ground black pepper.

Cook's tip: Learn how to poach an egg perfectly.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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