This week I am going to be sharing with you are perfect for entertaining during the holiday season. They may include a few special ingredients but the holiday’s are always a great time to use a few special ingredients to make a special dish. I learned how to make this delicious tart from Connie Gutterson when I went to Montana in October.
The base of the tart begins with phyllo dough. I had never actually worked with phyllo dough before. I have used prepared phyllo cups but never used the raw dough. The dough is usually found in the freezer section of the grocery store with the puff pastry. Phyllo dough is very forgiving so not worries if it rips or tears just lay it out anyway. Only down side to using phyllo dough is it dries out fast so you need to work fast.
This tart is delicious and easy to make. You can even make it ahead of time. You can serve it hot, cold, or at room temperature. The while beans add a nice creamy element to the dish along with the crispness from the phyllo dough. Then the mushrooms and tomatoes add freshness and flavor. It is all finished off with the saltiness of the feta cheese. You guests will be inpressed and think you slaved all day.
- 8 sheets (9”X12” each) phyllo dough
- 2 Tbsp extra virgin olive oil
- 8 cups mushrooms, cut in quarters (approximately 24 ounces, wild mushrooms add more flavor but any mushroom would do. I like cremini)
- 2 cups onions, diced
- 2 tablespoons garlic, diced
- 1 can (15.5 oz) Cannellini Beans, drained and rinsed (I prefer Bush’s)
- 2 Tbsp fresh herbs (thyme, parsley or marjoram), chopped
- 1 Tbsp lemon zest
- Salt and pepper
- 2 eggs, beaten
- 1/2 cup low-fat sour cream
- Olive oil spray
- 7 Tbsp. bread crumbs
- 4 Roma tomatoes, sliced ¼-inch thick
- 1/2 cup goat cheese
- Defrost the phyllo dough (this takes about 2 hours).
- In a sauté pan over medium-high heat, sauté mushrooms in the oil for 5-10 minutes or until tender. Cook in batches if necessary.
- Continue cooking mushrooms until liquid has evaporated and mushrooms start to brown (if mushrooms are too wet, they will soak through the phyllo dough). Add onions, garlic, cannellini beans and 1 tablespoon of herbs. Cook until onions are soft.
- Add lemon zest and salt and pepper to taste. Allow mushroom mixture cool.
- Once the mushroom mixture is cool, beat egg and sour cream together in a bowl. Add egg and sour cream to cooled mushroom mixture.
- Preheat oven to 400 degrees F.
- On a parchment lined baking sheet, Lay 1 large sheet of phyllo. Keep remaining phyllo sheets covered with plastic wrap to prevent drying.
- Spray phyllo with olive oil spray and lightly sprinkle with 1 Tbsp bread crumbs. Place another sheet of phyllo on top. Spray top sheet of phyllo with olive oil spray. Repeat the process with the remaining sheets of phyllo. Work quickly so the edges don’t dry out.
- Roll up 1-inch of each edge towards the center, forming a rim.
- Spread mushroom mixture evenly over the phyllo, if the mushroom mixture is at all watery, use a slotted spoon to spoon mixture onto the tart.
- Top with tomato slices, sprinkle with salt and pepper, and evenly distribute goat cheese on top. Sprinkle with remaining 1 tablespoon of herbs.
- Bake in preheated oven for 25-30 minutes, or until the crust is brown and crispy. Cool on slightly wire rack. Cut into squares and serve. You can cut into large squares for more of a main dish serving or onto smaller squares for an appetizer.
Recipe adapted from Bushbeans.com