↞ recipe box start page
Category: Tarts
Prep Time: Cook Time: Total Time:
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 (14” x 18”) or 20 sheets (9” x 14”) thawed phyllo dough
1/4 cup extra-virgin olive oil
1/4 cup plain dry breadcrumbs
Preparation
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° degrees F. Line a large baking sheet (approximately 12" x 17") 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 plastic wrap or wax paper and a damp kitchen towel.
4. 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.
5. Spread the reserved cheese mixture evenly over the phyllo. Top with the reserved mushroom mixture.
6. Bake the tart until the crust is brown and crispy, 25-30 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.
Serves 12.
view more member recipes
Rustic Mushroom Tart
Category: Tarts
Prep Time: Cook Time: Total Time:
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 (14” x 18”) or 20 sheets (9” x 14”) thawed phyllo dough
1/4 cup extra-virgin olive oil
1/4 cup plain dry breadcrumbs
Preparation
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° degrees F. Line a large baking sheet (approximately 12" x 17") 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 plastic wrap or wax paper and a damp kitchen towel.
4. 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.
5. Spread the reserved cheese mixture evenly over the phyllo. Top with the reserved mushroom mixture.
6. Bake the tart until the crust is brown and crispy, 25-30 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.
Serves 12.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Rustic Mushroom Tart
by ICOOK2
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, coar
by ICOOK2
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, coar
Rustic Tomato Tart
by sgre52160
For The Crust: 1 1/2 cups flour 4 Tablespoons butter, cold and cut into cubes 1/2 teaspoon salt 1 large egg 2-3 Tablespoons cold water For The Filling: 3 tablespoons Dijon or whole-grain must
by sgre52160
For The Crust: 1 1/2 cups flour 4 Tablespoons butter, cold and cut into cubes 1/2 teaspoon salt 1 large egg 2-3 Tablespoons cold water For The Filling: 3 tablespoons Dijon or whole-grain must
Rustic Jam Tart With Almond Crust
by suemunzlinger
Ingredients SERVINGS: 8 1 cup almonds, divided 1 teaspoon kosher salt 1/3 cup plus 1 Tbsp. demerara sugar or turbinado (I usually use Sugar in the Raw) 1 1/2 cups all-purpose flour 1 teaspo
by suemunzlinger
Ingredients SERVINGS: 8 1 cup almonds, divided 1 teaspoon kosher salt 1/3 cup plus 1 Tbsp. demerara sugar or turbinado (I usually use Sugar in the Raw) 1 1/2 cups all-purpose flour 1 teaspo
Rustic Summer Vegetable Tart
by sgre52160
1 tablespoon extra-virgin olive oil 1 pound mixed summer squash (zucchini, yellow squash and pattypan), cut into 1/4-inch rounds 2 shallots, thinly sliced 2 teaspoons chopped fresh thyme or marjora
by sgre52160
1 tablespoon extra-virgin olive oil 1 pound mixed summer squash (zucchini, yellow squash and pattypan), cut into 1/4-inch rounds 2 shallots, thinly sliced 2 teaspoons chopped fresh thyme or marjora
Rustic Blueberry Peach Tart
by HappyCook80
Rustic Blueberry Peach Tart 1 cup flour 6 tablespoons sugar 1/4 teaspoon salt 6 tablespoons very cold butter 3 tablespoons ice cold water 1 cup blueberries 1 cup peeled, sliced peaches Pre
by HappyCook80
Rustic Blueberry Peach Tart 1 cup flour 6 tablespoons sugar 1/4 teaspoon salt 6 tablespoons very cold butter 3 tablespoons ice cold water 1 cup blueberries 1 cup peeled, sliced peaches Pre
view more member recipes
Recipe Quick Jump