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Cook Time:30 minsAdditional Time:30 minsTotal Time:1 hrServings:1Yield:12 servingsJump to Nutrition Facts
Cook Time:30 minsAdditional Time:30 minsTotal Time:1 hrServings:1Yield:12 servings
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:30 mins
Additional Time:
Total Time:1 hr
Total Time:
1 hr
Servings:1
Servings:
1
Yield:12 servings
Yield:
12 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¾cuppart-skim ricotta cheese½cupsoft goat cheese,(2ounces)2teaspoonschopped fresh rosemaryFreshly ground pepper, to taste1tablespoonbutter4cupsmixed wild mushrooms, coarsely chopped1largeleek, white part only, halved lengthwise, thinly sliced and thoroughly washed½teaspoonsalt¼cupwhite wine10sheets(14x18-inch) or20sheets(9x14-inch) thawed phyllo dough, (see Timing Tip)¼cupextra-virgin olive oil¼cupplain dry breadcrumbs
Cook Mode(Keep screen awake)
Ingredients
¾cuppart-skim ricotta cheese
½cupsoft goat cheese,(2ounces)
2teaspoonschopped fresh rosemary
Freshly ground pepper, to taste
1tablespoonbutter
4cupsmixed wild mushrooms, coarsely chopped
1largeleek, white part only, halved lengthwise, thinly sliced and thoroughly washed
½teaspoonsalt
¼cupwhite wine
10sheets(14x18-inch) or20sheets(9x14-inch) thawed phyllo dough, (see Timing Tip)
¼cupextra-virgin olive oil
¼cupplain dry breadcrumbs
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.
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.
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.
Originally appeared: EatingWell Magazine, May/June 2007
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Nutrition Facts(per serving)155Calories9gFat13gCarbs5gProtein
Nutrition Facts(per serving)
- 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.
