Red Onion Mushroom Tart with Phyllo Dough

Prep Time: 25 mins | Cook Time: 50 mins | Course: Dinner | Serves: 8

Red onion, mushrooms, and cabbage simmer in herbs and red wine until softened and the wine is absorbed. This lovely tart bakes in a phyllo crust.

2 Tbsp olive oil

2 red onions, diced

2 leeks, white parts halved, washed, and sliced

10 oz button mushrooms, sliced

10 oz baby bella mushrooms, sliced

3 cups savoy or napa cabbage, chopped

Salt and pepper, to taste

1 cup red wine

3 cloves garlic, minced

1 tsp oregano

1 tsp Italian seasoning

2 Tbsp tomato paste

5 sheets phyllo pastry

½ cup melted butter or coconut oil

Saute onion in olive oil, in a large pan over medium heat, stir in leeks, mushrooms, cabbage, salt and pepper, and red wine. Allow to simmer for 20 minutes. Add in the garlic, oregano, Italian seasoning, and tomato paste. Stir another 5 minutes or until most of the liquid is absorbed. Preheat oven to 400*. Brush a sheet of phyllo pastry with the butter or coconut oil and fold in half. Lay in a 10” cast iron skillet or cake pan. Brush top of folded layer with butter or coconut oil and repeat alternating the layering of halved pastry sheets so that it covers the pan. Fold the edges of the pastry towards the outside of the pan. Fill the pan with the mushrooms and veggies. Fold pastry edges over the filling and brush with some more butter or coconut oil. Bake for 25 minutes or until the exposed pastry is golden and crisp.