Rustic Mushroom Tart

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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.

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Cook Time:
30 mins
Additional Time:
30 mins
Total Time:
1 hrs
Servings:
1
Yield:
12 servings

Ingredients

  • ¾ cup part-skim ricotta cheese

  • 1/2 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 degrees 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 3/4 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.

Tips

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.

Nutrition Facts (per serving)

155 Calories
9g Fat
13g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 1
Calories 155
% Daily Value *
Total Carbohydrate 13g 5%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 5g 10%
Total Fat 9g 12%
Saturated Fat 3g 15%
Cholesterol 10mg 3%
Vitamin A 265IU 5%
Vitamin C 1mg 2%
Folate 37mcg 9%
Sodium 230mg 10%
Calcium 61mg 5%
Iron 1mg 6%
Magnesium 11mg 3%
Potassium 130mg 3%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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