Rustic Mushroom Tart from Eating Well May/June 2007

Name: Rustic Mushroom Tart from Eating Well May/June 2007
Ingredients: 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, 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

Rustic Mushroom Tart from Eating Well May/June 2007 was pinched from <a href="http://www.eatingwell.com/recipes/rustic_mushroom_tart.html" target="_blank">www.eatingwell.com.</a>

"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

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3/4 cup part-skim ricotta cheese

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1/2 cup soft goat cheese, (2 ounces)

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2 teaspoons chopped fresh rosemary

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Freshly ground pepper, to taste

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1 tablespoon butter

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4 cups mixed wild mushrooms, coarsely chopped

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1 large leek, white part only, halved lengthwise, thinly sliced and thoroughly washed

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1/2 teaspoon salt

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1/4 cup white wine

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10 sheets (14x18-inch) or 20 sheets (9x14-inch) thawed phyllo dough, (see Timing Tip)

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1/4 cup extra-virgin olive oil

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1/4 cup plain dry breadcrumbs, 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

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