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1
Mix well goat cheese, ricotta, rosemary and pepper in a medium bowl.
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2
Set aside.
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3
Heat oil in a large skillet over medium-high heat.
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4
Add leek, mushrooms and salt and cook, stirring, until the leek starts to soften and the mushrooms release their juices, about 3 minutes.
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5
Pour in wine and simmer until the liquid has evaporated, about 2 minutes.
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6
Set aside.
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7
Preheat oven to 400F.
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8
Line a large baking sheet (approximately 12 by 17 inches) with parchment paper.
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9
Lay one large sheet of phyllo on the prepared pan.
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10
(If using the smaller size, slightly overlap two sheets to form a rectangle.)
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11
Keep the remaining phyllo covered with wax paper or plastic wrap and a damp kitchen towel.
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12
Lightly brush oil on the phyllo sheet evenly with a pastry brush.
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13
Sprinkle with 1 teaspoon breadcrumbs.
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14
Repeat the same step, and go on layering the remaining phyllo on top.
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15
Carefully roll about 3/4 inch of each side toward the center to form the outer rim of the tart.
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16
Spread the reserved cheese mixture evenly over the phyllo.
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17
Top with the reserved mushroom mixture evenly.
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18
Bake the tart until the crust is crispy and brown, 25 to 30 minutes.
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19
Let cool in the pan on a wire rack for about 5 minutes until you can handle.
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20
Lift the parchment paper and slide the tart onto a cutting board or large platter.
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21
Cut into pieces and serve warm.
