Crispy Mushroom, Zucchini, and Mozzarella Tart

Name: Crispy Mushroom, Zucchini, and Mozzarella Tart
Total time: 1200 s
Yield: Serves 4 servings
Ingredients: 10 sheets phyllo dough; 1 lb mushrooms (about 500 grams); 2 zucchini; 1 onion; 3/4 cup heavy cream (about 200 ml); 1/2 cup shredded Swiss cheese (about 50 grams); 1 ball fresh mozzarella; 1/4 cup melted butter (about 50 grams); Salt and pepper; Olive oil and a pat of butter

Dao @cook_24032777

Crispy Mushroom, Zucchini, and Mozzarella Tart

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Ingredients

20 min

Serves 4 servings

10 sheetsphyllo dough
1 lbmushrooms (about 500 grams)
2zucchini
1onion
3/4 cupheavy cream (about 200 ml)
1/2 cupshredded Swiss cheese (about 50 grams)
1ball fresh mozzarella
1/4 cupmelted butter (about 50 grams)
Salt and pepper
Olive oil and a pat of butter

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Steps

20 min

1

Preheat the oven to 350°F (180°C).
2

In a skillet, sauté the sliced mushrooms, diced and washed zucchini, and sliced onion with a little olive oil and a pat of butter.
3

Season with salt and pepper, then let them brown. At the end of cooking, stir in the heavy cream and set aside.
4

Place a sheet of phyllo dough on parchment paper. Melt the butter and brush the first sheet with it. Place a second sheet on top, turning it a quarter turn, and brush with butter again. Repeat with all the sheets, turning each one a quarter turn as you go.
5

After stacking all the sheets, transfer them to a tart pan and sprinkle the shredded Swiss cheese on top.
6

Add the mushroom, zucchini, and onion mixture, then top with slices of mozzarella. Fold the edges of the phyllo over the filling to close the tart.
7

Bake for about 20 minutes. Serve with a fresh salad.