Recipe Image

Rustic Mushroom Tart

  • 30 m
  • 1 h
EatingWell Test Kitchen
“Don't let phyllo dough's fussy reputation put you off: our method of brushing olive oil and sprinkling breadcrumbs between the layers makes this tart actually quite simple to assemble, and helps keep it healthy. It can be served as a main course or cut into smaller pieces and enjoyed as an appetizer.”

Ingredients

    • ¾ cup part-skim ricotta cheese
    • ½ cup soft goat cheese, (2 ounces)
    • 2 teaspoons chopped fresh rosemary
    • Freshly ground pepper, to taste
    • 1 tablespoon butter
    • 4 cups mixed wild mushrooms, coarsely chopped
    • 1 large leek, white part only, halved lengthwise, thinly sliced and thoroughly washed
    • ½ teaspoon salt
    • ¼ cup white wine
    • 10 sheets (14x18-inch) or 20 sheets (9x14-inch) thawed phyllo dough, (see Timing Tip)
    • ¼ cup extra-virgin olive oil
    • ¼ cup plain dry breadcrumbs

Directions

  • 1 Combine ricotta, goat cheese, rosemary and pepper in a medium bowl. Set aside.
  • 2 Heat butter in a large skillet over medium-high heat. Add mushrooms, leek and salt and cook, stirring, until the leek starts to soften and the mushrooms release their juices, about 3 minutes. Pour in wine and simmer until the liquid has evaporated, about 2 minutes. Set aside.
  • 3 Preheat oven to 400°F. Line a large baking sheet (approximately 12 by 17 inches) with parchment paper. Lay one large sheet of phyllo on the prepared pan. (If using the smaller
  • 4 size, slightly overlap two sheets to form a rectangle.) Keep the remaining phyllo covered with plastic wrap or wax paper and a damp kitchen towel.
  • 5 Lightly coat the phyllo with oil using a pastry brush. Sprinkle with 1 teaspoon breadcrumbs. Repeat this step, layering the remaining phyllo on top. Carefully roll about ¾ inch of each side toward the center to form the outer rim of the tart.
  • 6 Spread the reserved cheese mixture evenly over the phyllo. Top with the reserved mushroom mixture.
  • 7 Bake the tart until the crust is brown and crispy, 25 to 30 minutes. Let cool in the pan on a wire rack for 5 minutes. To serve, lift the parchment paper and slide the tart onto a cutting board or large platter. Serve warm.
  • Timing Tip: Thaw frozen phyllo (in its package) at room temperature for 2 hours or in the refrigerator for at least 8 hours or overnight before preparing the recipe.
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