A crisp, delicate phyllo tart layered with deeply caramelized onions, golden mushrooms, creamy cheese, garlic, and fresh herbs. The key to keeping it crisp is to cook the mushrooms until their moisture has evaporated before assembling the tart.
Ingredients
Serves: 6–8
Prep time: 25 minutes
Caramelizing/cooking: 30–35 minutes
Baking: 25–30 minutes
Total: About 1 hour 20 minutes
For the phyllo crust
10–12 sheets phyllo dough, thawed
5 tablespoons melted butter
2 tablespoons extra-virgin olive oil
¼ teaspoon salt
½ teaspoon dried thyme
For the mushroom filling
1 lb (450 g) mushrooms, sliced
2 large yellow or sweet onions, thinly sliced
3 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon fresh thyme leaves
½ teaspoon dried rosemary
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon balsamic vinegar
1 teaspoon honey or maple syrup, optional
Cheese layer
4 oz (115 g) goat cheese, crumbled
½ cup (50 g) shredded Gruyère or mozzarella
¼ cup (25 g) grated Parmesan
Optional garnish
Fresh thyme
Fresh parsley
Arugula
A small drizzle of balsamic glaze
Instructions
1. Thaw the phyllo
Thaw the phyllo according to the package directions, preferably overnight in the refrigerator. Keep the sheets covered with a slightly damp kitchen towel while working so they don’t dry out. Phyllo dries quickly when exposed to air.
2. Caramelize the onions
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat.
Add the sliced onions and a small pinch of salt. Cook for about 20–25 minutes, stirring regularly, until very soft, golden brown and caramelized.
If the onions start sticking, add 1–2 tablespoons of water and continue cooking.
3. Cook the mushrooms
Increase the heat to medium-high and add the sliced mushrooms.
Cook for 7–10 minutes, stirring occasionally, until the mushrooms release their liquid and that liquid has evaporated. Continue cooking until the mushrooms become nicely browned. This step is important because excess mushroom moisture can make the phyllo soggy.
4. Add the flavor
Add garlic, thyme, rosemary, smoked paprika, black pepper and salt.
Cook for another 1–2 minutes.
Add balsamic vinegar and optional honey/maple syrup. Stir until the liquid has almost completely evaporated.
Remove from the heat and allow the mixture to cool for several minutes.
5. Prepare the phyllo
Preheat oven to 375°F (190°C).
Line a large baking sheet with parchment paper.
Mix the melted butter and olive oil together.
Place one sheet of phyllo on the baking sheet and lightly brush it with the butter-oil mixture.
Add another sheet and brush again.
Continue layering 10–12 sheets, slightly rotating the sheets so the edges create an attractive rustic border. Brushing between layers creates the flaky texture.
6. Create the cheese layer
Sprinkle the Parmesan over the center, leaving about a 1½-inch border around the edges.
Crumble the goat cheese over the Parmesan, then sprinkle the Gruyère on top.
The cheese also helps create a barrier between the moist filling and the phyllo.
7. Add the mushroom and onion mixture
Spread the cooled mushroom-onion mixture evenly over the cheese.
Don’t pile the filling too thickly; an even layer helps the tart bake evenly.
8. Fold the edges
Gently fold the exposed phyllo edges inward to create a rustic tart border.
Brush the folded edges with the remaining butter-oil mixture.
9. Bake
Bake at 375°F (190°C) for 25–30 minutes, or until:
The phyllo is deeply golden
The edges are crisp
The cheese is melted
The bottom feels crisp rather than soft
Phyllo tarts are commonly baked until the pastry becomes golden and crisp.
10. Rest and garnish
Remove from the oven and let rest for 5–10 minutes.
Garnish with fresh thyme or parsley. For extra freshness, add a handful of lightly dressed arugula just before serving.
Slice into squares or wedges and serve warm or at room temperature.
Nutrition Information
Approximate per serving, assuming 8 servings:
Nutrient Approx. amount
Calories 300–340 kcal
Protein 9–11 g
Total fat 19–22 g
Saturated fat 8–10 g
Carbohydrates 25–29 g
Fiber 2–3 g
Sugar 5–7 g
Sodium 400–500 mg
Cholesterol 25–35 mg
Nutrition is an estimate and varies according to the brand of phyllo, butter, cheese and amount of oil used.
Allergen Information
Milk/Dairy: Contains butter, goat cheese, Gruyère and Parmesan.
Wheat/Gluten: Phyllo dough normally contains wheat.
Egg: Usually egg-free, but check the phyllo package.
Soy: Usually soy-free, but check packaged phyllo and cheese labels.
Nuts: No peanuts or tree nuts in this recipe.
Sesame: Not normally included.
Mustard: None.
Fish/Shellfish: None.
Vegetarian: Yes.
Vegan: No, because of the butter and cheese. Use olive oil and vegan cheese to make it vegan.
Recipe Q&A
Q: Can I use different mushrooms?
Yes. Cremini, button, portobello, shiitake or oyster mushrooms all work well. A combination gives the best flavor.
Q: Can I use feta instead of goat cheese?
Absolutely. Feta gives the tart a saltier Mediterranean flavor and works particularly well with mushrooms and onions.
Q: Why is my phyllo soggy?
The most common reason is excess moisture from the mushrooms. Cook the mushrooms until their released liquid has completely evaporated before putting them on the phyllo.
Q: Can I prepare it ahead of time?
Yes. The mushroom-onion filling can be prepared a day ahead and refrigerated. Assemble and bake the tart shortly before serving.
Q: Can I freeze it?
Yes, although freshly baked phyllo has the best texture. Cool completely, wrap well and freeze. Reheat in a 350°F (175°C) oven rather than the microwave to restore crispness.
Q: Can I make this without cheese?
Yes. Simply omit the cheese and increase the mushrooms slightly. For a vegan version, brush the phyllo with olive oil instead of butter.
Q: Can I use puff pastry instead of phyllo?
Yes, but the result will be different. Puff pastry will be thicker and more buttery, while phyllo gives you the characteristic thin, crisp, flaky layers.
Q: What should I serve with this tart?
A simple arugula salad with lemon juice, olive oil and balsamic vinegar is an excellent pairing. Similar mushroom and onion tarts are also served as light lunches, appetizers or side dishes.
Q: How do I store leftovers?
Refrigerate in an airtight container for up to 4 days. Reheat in a 300–350°F oven until warm and crisp. Avoid microwaving if you want to preserve the phyllo texture.
Q: Can I serve it cold?
Yes. It is delicious warm, at room temperature, or slightly chilled, although the phyllo is crispiest when freshly baked.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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