Cheesy Mushroom and Leek Phyllo Tart
Low-fat ricotta cheese and goat cheese on top of the phyllo, mixed mushrooms with leeks cooked in white wine, on top of the cheese, delicious...
goat (chevre) cheese
soft, about 1/2 cup
freshly ground to taste
or other vegetable oil
white part, halved lengthwise, thinly sliced and thoroughly washed
you can use kind, or several kinds mixed, coaresly chopped
or to taste
phyllo (filo) pastry sheets
14x18-inch, or 20 (9x14-inch), thawed
olive oil, extra-virgin
plain and dry
Mix well goat cheese, ricotta, rosemary and pepper in a medium bowl. Set aside.
Heat oil in a large skillet over medium-high heat.
Add leek, mushrooms 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 wax paper or plastic wrap and a damp kitchen towel.
Lightly brush oil on the phyllo sheet evenly with a pastry brush.
Sprinkle with 1 teaspoon breadcrumbs.
Repeat the same step, and go on layering the remaining phyllo on top.
Carefully roll about ¾ 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 evenly.
Bake the tart until the crust is crispy and brown, 25 to 30 minutes.
Let cool in the pan on a wire rack for about 5 minutes until you can handle.
Lift the parchment paper and slide the tart onto a cutting board or large platter.
Cut into pieces and serve warm.