30 minute prep | 25- 30 minute cook
- 1/4 cup olive oil, plus 2 tablespoons, and some more for brushing the dough
- 6 cups sliced cremini mushrooms
- 1 medium red onion, sliced thin
- 1 large clove garlic
- 2/3 cup toasted walnuts
- 1 cup loosely packed fresh parsley, stems removed
- 1/2 to 3/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 7 to 8 sheets phyllo dough, thawed
- fresh parsley for garnish (optional)
Preheat the oven to 350 degrees. Lightly oil a large baking sheet.
In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the mushrooms and sauté until the liquid released by the mushrooms has evaporated and the mushrooms are tender. Set aside.
Meanwhile, in another large skillet, heat the remaining 1 tablespoon oil over medium-low heat. Add the onion and sauté, stirring often, until soft and translucent. Set aside.
To make the walnut pesto, in a food processor, combine the garlic, walnuts, parsley, 1/4 cup of oil, salt, pepper, 1 cup of the sautéed mushrooms, and 2 tablespoons of water. Process until smooth.
Place 1 sheet of phyllo dough on the prepared baking sheet and lightly oil, then place another sheet, and lightly oil. Continue this process with the remaining phyllo sheets. Fold the edges of the dough in by 1 inch on all sides to create a border and press to adhere. With a fork, poke a few holes into the phyllo to allow steam to escape during cooking.
Gently spread the walnut pesto in an even layer over the dough, keeping it within the folded borders. Distribute the remaining sautéed mushrooms and all of the sautéed onion evenly over the pesto.
Bake the tart for 25 to 30 minutes, or until it is lightly golden and crispy to the touch.
Sourced from: Liddon, Angela. “Mushroom- Walnut Pesto Tart.” The Oh She Glows Cookbook.