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.
Servings: 12 servings
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
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°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
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.