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1
In large saute' pan, heat oil and butter over medium heat.
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2
Add mushrooms, celery, onions and garlic. Cook until tender.
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3
Stir in fresh thyme and marjoram.
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4
Scatter flour over all the vegetables and stir. Cooking for a few minutes, so that the flour has a chance to cook.
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5
Stir in wine and stock, then lower temperature a bit. Stir occasionally while the sauce thickens up.
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6
Stir in soy sour cream. Start adding salt and pepper. The amount will vary according to how salty the stock is and/or what your palette likes. Make sure to taste it along the way.
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7
Turn off heat and stir in grated potatoes and peas. Adjust seasoning again if necessary. Set aside to cool while prepping tart crust or place in fridge until ready to assemble.
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8
Preheat oven to 375F. Brush sides and bottom of tart pan with olive oil.
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9
Place first sheet of filo dough across tart pan, then brush with oil. Make sure to brush the dough that is on the side of the pan. Rotate placement of the next sheet slightly down from the last sheet. Brush with oil. Like it is the minute hand going around the clock face. Continue with all eight sheets around the tart pan. Make sure that the bottom, sides and edge of tart pan are all covered with filo and oil.
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10
Place filling in tart pan. Cover tart with the next 8 sheets of filo in the same manner as the bottom layer. When finished, use kitchen scissors to trim edges, leaving a 1/2 inch over hang. Then go along edge and tuck edge into pan all the way around.
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11
Bake for 35-45 minutes until filo is golden brown. Remove from oven and cool a bit.
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12
When cool to the touch, release edges from tart pan with knife. Then invert on to a platter. Cut into wedges and serve.
