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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.

Source: EatingWell Magazine, May/June 2007


Recipe Summary

1 hr


Ingredient Checklist


Instructions Checklist
  • Combine ricotta, goat cheese, rosemary and pepper in a medium bowl. Set aside.

  • 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.

  • 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

  • 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.

  • 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.

  • Spread the reserved cheese mixture evenly over the phyllo. Top with the reserved mushroom mixture.

  • 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.

Nutrition Facts

1 slice
155 calories; protein 4.9g; carbohydrates 12.7g; dietary fiber 0.8g; sugars 1g; fat 9g; saturated fat 3g; cholesterol 9.5mg; vitamin a iu 265.2IU; vitamin c 1.4mg; folate 36.9mcg; calcium 61.1mg; iron 1.1mg; magnesium 11.3mg; potassium 129.5mg; sodium 229.9mg; thiamin 0.1mg.

1 1/2 starch, 1 vegetable, 1 1/2 fat