Rustic Mushroom Tart

6 Reviews
From: EatingWell Magazine May/June 2007

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 1 serving

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  • 3/4 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
  • 1/2 teaspoon salt
  • 1/4 cup white wine
  • 10 sheets (14x18-inch) or 20 sheets (9x14-inch) thawed phyllo dough, (see Timing Tip)
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup plain dry breadcrumbs

Preparation

  • Active

  • Ready In

  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 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.
  • 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 information

  • Serving size: 1 slice
  • Per serving: 155 calories; 9 g fat(3 g sat); 1 g fiber; 13 g carbohydrates; 5 g protein; 37 mcg folate; 10 mg cholesterol; 1 g sugars; g added sugars; 265 IU vitamin A; 1 mg vitamin C; 61 mg calcium; 1 mg iron; 230 mg sodium; 129 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 1/2 starch, 1 vegetable, 1 1/2 fat

Reviews 6

November 16, 2014
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By: EatingWell User
Wonderful and easy Put this together in no time. It looked GREAT and was super tasty. Served with side salad and the leftovers were perfect the next day. Very elegant looking, would look great for a party. Pros: Delish, easy to assemble Cons: A bit costly
August 13, 2012
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By: Sandra Steirer Robinson
Lovely with a salad and a glass of white wine I added some fresh chard from my garden which added nice color. Pros: Easy and versatile Cons: NULL
December 18, 2011
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By: EatingWell User
Not worth the time required This took a great deal of time to make only to end up with something that was just so-so in taste. IMHO, definitely not worth the effort. Pros: Not sure Cons: Very time-consuming to make
September 21, 2009
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By: EatingWell User
A friend made this, wow it is really awesome, I will make this for my sister's birthday party... I loved it. Tere L, Ardmore, OK Pros: Cons:
September 21, 2009
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By: EatingWell User
This was really delicious - I will absolutley make it again. Instead of brushing oil on (way too time consuming and too risky to tear the phyllo as well as over oiling) I used an oil spraying pump dispenser for ease. Like the kind you see at Pampered Chef parties - great little gadget! , Berlin, Ma Pros: Cons:
September 21, 2009
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By: EatingWell User
Was very tasty. Once you get the hang of the dough it is pretty quick to asseemble. Was quite good the following day for lunch as well. Pros: Cons: