After a few rare days of rain, I decided it’s only appropriate to make something with mushrooms. I took my weekly drive to the new farmer’s market at the port of Tel Aviv, and stood in front of the mushroom’s stand picking out kinds I don’t normally buy: a bunch of fresh shiitake, 1 bouquet of oyster mushrooms, 4 big king oyster mushrooms, and a small basket with regular portobello mushrooms (which we usually use). Another stop to the organic stand to buy highly expensive but great looking leeks, and I’m halfway from making my favorite phyllo tarts with mushrooms, leeks and feta cheese.
It’s quite an experience buying in the new farmer’s market, which is open all week, morning till evening, except Sundays. Strolling calmed and relaxed with my shopping trolley through the stands, picking out beautiful fruits and vegetables, and finishing up with a glass of freshly squeezed apple juice and a gouda kalamata bread stick, which you can enjoy while sitting on the deck feeling the breeze in your hair. Or better yet, if you really have the time, sit at the pasta bar inside, order some fresh ravioli and a glass of wine. Some may say: ”Oh, the good life...”
But, one look at the month’s bills and expenses makes us realize that next week you will find us buying at the Carmel Market, where the hard day’s traders are much more hostile, won’t let you be too picky, (or God forbid, sometimes even touch their merchandize), and most importantly the place where you can never show up wearing open shoes... Yes, the rough cold reality which all photography classes love to document so much verses the oh-so-sterile atmosphere with an ocean view window... if there wasn’t a money issue involved, my choice for my fruit and veggies would be obvious. Anyway, wherever you get them, get them fresh and hopefully not sprayed.
These tarts are my usual choice for making something savory from phyllo dough. I love the combination of mushrooms, leeks and feta, but you can actually be totally creative and put almost anything inside and it will turn out delicious.
The concept is quite simple. 4 phyllo pages, each painted with melted butter or olive oil, cut into squares and shaped into a muffin tin to form little baskets. Fill inside vegetables and cheese to your likings, pour royale mixture to hold it all together, and bake.
You can totally use just one kind of mushroom, like portobello, or mix a bunch of kinds like I did here... and it will be just as good.
These are a great treat, I think, for parties, picnics or as light dinner served with a salad.