Rustic Mushroom Tart

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine ricotta, goat cheese, rosemary and peppers 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.
  • Also serve a salad of baby greens, carrots, and radishes with a vinaigrette -- warm bread, lathered with butter & a nice fruity wine!
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