Phyllo Tart Cake with Mushroom

For the tart:

500g brown and button mushrooms, sliced

Salt and freshly ground black pepper

125ml crème fraîche

1 egg

70g butter, melted, plus more for the tin

7 sheets phyllo pastry

For the tandoori marinade:

2 tsp garlic, crushed

1 tsp fresh ginger, grated

½ tsp chilli powder

1 tsp garam masala

Salt and freshly ground black pepper

1 tsp ground cumin

2 tbsp lemon juice

4 tbsp olive oil

Preheat oven to 180ºC. Mix the marinade ingredients together.

Toss mushrooms in the marinade ensuring that each piece is coated. Place the coated mushroom in a baking tray, spaced out in a single layer.

Bake for 15 minutes, turning halfway or until the mushrooms are cooked. Remove from the oven.

Season the crème fraîche and beat in the egg.

Butter a 20cm tart tin with a removable base.

Brush one sheet of phyllo generously with melted butter and place over the base of the tin leaving both sides overhanging.

Repeat with the next phyllo sheet, placing at a right angle to the first to create a cross.

Repeat with another three sheets laying each at a different angle.

Scatter the mushrooms evenly and then pour over the crème fraîche mixture.

Bring in the edges of the pastry while roughly scrunching the ends.

(This will create lovely crispy bits).

Brush the last 2 sheets of phyllo with butter, roughly scrunch them up and place over the exposed filling in the centre.

Place the tart on a baking tray and bake for 40 minutes or until the pastry is golden brown.

Remove and allow the tart to cool before removing it from the tin. Serve warm with a simple green salad.