Rustic Mushroom Tart


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.

1/4 cup white wine
1/4 cup extra-virgin olive oil
1/4 cup plain dry breadcrumbs
3/4 cup part-skim ricotta cheese
1/2 cup soft goat cheese (2 ounces)
2 tsp. chopped fresh rosemary
Freshly ground pepper to taste
1 Tbsp. butter
4 cup mixed wild mushrooms, coarsely chopped
1 each large leek, white part only, halved lengthwise, thinly sliced and
thoroughly washed
1/2 tsp. salt

Recipe Directions:
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°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.

Serving Ideas:
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.

Recipe Author:
Eating Well