Cheesy Mushroom and Leek Phyllo Tart (#1644)

Serves

Ready

Minutes

Prep

Cook

Minutes

2 oz Goat (Chevre) Cheese soft, about 1/2 cup
3/4 cup Ricotta Cheese low-fat
2 1/2 tsp Rosemary Leaves freshly chopped
1 Black Pepper freshly ground to taste
1 Tbsp Canola Oil or other vegetable oil
1 large Leeks white part, halved lengthwise, thinly sliced and thoroughly washed
4 cups Mushrooms you can use kind, or several kinds mixed, coaresly chopped
1/2 tsp Salt or to taste
1/4 cup White Wine
10 sheets Phyllo (Filo) Pastry Sheets 14x18-inch, or 20 (9x14-inch), thawed
4 tablespoons Extra-Virgin Olive Oil
4 tablespoons Bread Crumbs 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 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 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.

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