-
1
Combine ricotta, goat cheese, rosemary and peppers in a medium bowl; set aside.
-
2
Heat butter in a large skillet over medium-high heat.
-
3
Add mushrooms, leek and salt and cook, stirring, until the leek starts to soften and the mushrooms release their juices, about 3 minutes.
-
4
Pour in wine and simmer until the liquid has evaporated, about 2 minutes & set aside.
-
5
Preheat oven to 400u00b0F
-
6
Line a large baking sheet (approximately 12 by 17 inches) with parchment paper.
-
7
Lay one large sheet of phyllo on the prepared pan. (If using the smaller size, slightly overlap two sheets to form a rectangle.)
-
8
Keep the remaining phyllo covered with plastic wrap or wax paper and a damp kitchen towel.
-
9
Lightly coat the phyllo with oil using a pastry brush.
-
10
Sprinkle with 1 teaspoon breadcrumbs.
-
11
Repeat this step, layering the remaining phyllo on top.
-
12
Carefully roll about 3/4 inch of each side toward the center to form the outer rim of the tart.
-
13
Spread the reserved cheese mixture evenly over the phyllo.
-
14
Top with the reserved mushroom mixture.
-
15
Bake the tart until the crust is brown and crispy, 25 to 30 minutes.
-
16
Let cool in the pan on a wire rack for 5 minutes.
-
17
To serve, lift the parchment paper and slide the tart onto a cutting board or large platter & serve warm.
-
18
Also serve a salad of baby greens, carrots, and radishes with a vinaigrette -- warm bread, lathered with butter & a nice fruity wine!
