I based this recipe heavily on Massel's Vegan Mushroom & Pea Tart, but I created a vegetarian version that has a higher filling to crust ratio (and next time I'll make a double batch and only put a filo crust on the top).
Author: Connie Ott
Type: vegetarian
Yield: 6-8
Ingredients
1 c Butter (organic unsalted preferred), divided
16 oz mushrooms, roughly chopped
1 cup celery, finely chopped
½ medium onion, finely chopped
3 cloves of garlic, finely chopped, or 3 tsp garlic paste
1 Massel Chicken Ultracube Stock Cube dissolved in 1 cup hot water
½ cup dry white wine
4 Tbs sour cream
Pepper, to taste
3 cups grated baked potato (about 3 medium baked potatoes or 5 small)
1 cup frozen peas and carrots (run under warm water to thaw)
nonstick spray
16 sheets of filo dough (puff pastry also spelled phyllo)
Instructions
To do ahead of time:
Let the filo dough thaw in the refrigerator for up to 2 days before making this recipe.
The day before or early on the same day, bake the potatoes and allow to cool (or refrigerate up to two days - an excellent way to use up leftover baked potatoes)
In a large Dutch Oven or Multi-Pot over medium heat, melt the butter.
Add onions, garlic, and celery. Cook 5 minutes or until they're nearly tender.
Add the chopped mushrooms, thyme, and marjoram and continue to cook for 3-5 minutes or until the mushrooms tender.
Sprinkle the flour over the vegetables and stir. Once incorporated, continue to stir for two minutes to create the roux (set the timer - two minutes is longer than you think, and it makes a difference in the taste).
Lower the temperature to low-medium and add the dissolved Massel Chicken UltraCube Stock Cube and wine. Stir to loosen the roux and create the sauce. Continue to stir for 3-5 minutes or until the sauce thickens a bit.
Remove the veggies and sauce from the stove and stir in the sour cream.
Add pepper, grated potatoes, peas, and corn. Stir carefully to incorporate but not make mushy. Taste and add more pepper, herbs, and salt if necessary.Set the filling aside while you prepare the baking pan or refrigerate up to a day ahead.
Set the filling aside while you prepare the baking pan or refrigerate up to a day ahead.
Preheat the oven to 375F.
Spray the bottom and sides of an 8x8x3" baking dish with nonstick spray.
Place one sheet of phyllo dough into the bottom of the baking dish and then brush it with the melted butter. Continue brushing butter to ½" over the baking rim. Repeat butter/phyllo layers until you have 8 sheets total
Spoon the filling into the prepared pan. Smooth it flat.