Easy Corn and Shiitake Crinkle Tart (phyllo dough)

Preheat the oven to 350 degrees.
Prep the vegetables. Start by removing the stems from the mushrooms and slicing them. Then, cut the kernels of the corn from the cobs. Next, cut the shallots into a small dice and finely chop the chives.
Cook the filling. Heat a saute pan over medium-high heat and add the olive oil. When the oil is hot, add the sliced mushrooms and let them cook, undisturbed, for 3-4 minutes allowing them to caramelize. Then, stir them around and add the shallots and season with salt and pepper.
When the shallots are translucent, add the corn and cook for just one minute. Then, remove the filling to let it cool. I spread it out onto a sheet pan and pop it into the freezer to accelerate the cooling.
Assemble the tart. Brush the bottom of the pan with melted butter. Then, grab 2 sheets of phyllo and put them on top of each other. Brush the top one with butter and add about 3 tablespoons of the corn filling on top and spread it around. Then, gently push the two ends together making an accordion. Carefully transfer it to the pan, and then repeat that process until the pan is full.
Pour the custard evenly over the entire tart and then sprinkle the top with the parmesan cheese.
Bake the tart. Bake the tart, turning it half way through, for about 40-50 minutes until the filling is set. Then, remove and let rest for 10 minutes before serving.