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.