This flaky, savory, oh-so-satisfying tart will have your whole family saying "Mmmmm."
Recipe created for Bush's® Beans by Connie Guttersen, R.D., Ph.D., nutrition instructor at The Culinary Institute of America and author of "The New Sonoma Diet" and "The Sonoma Cookbook" Sterling 2011.
Prep: 40 minutes | Cook: 30 minutes | Total: 70 minutes
6 to 8
8
sheets phyllo dough (9"x12" each)
For Filling
2
tablespoons extra virgin olive oil
8
cups wild mushrooms, cut in quarters (approximately 1½ 16-ounce cartons)
2
cups onions, diced
2
tablespoons garlic, diced
1
can (15.5 ounces) BUSH'S® Cannellini Beans, drained and rinsed
2
tablespoons fresh herbs (thyme, parsley or marjoram), chopped
1
tablespoon lemon zest
Salt and pepper
2
eggs, beaten
½
cup low-fat sour cream
For Tart
Olive oil spray
6
tablespoons whole wheat bread crumbs
16
slices Roma tomatoes, ¼-inch thick
½
cup goat cheese
Additional Supplies
Parchment paper
Plastic wrap
- Defrost phyllo dough (allow about 2 hours for defrosting).
- For Filling: Heat a sauté pan over medium-high heat. Add oil and mushrooms. Sauté for 5-10 minutes or until mushrooms release their moisture and begin to shrink; cook mushrooms 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 for 5 minutes or until onions are soft. Stir in zest. Season with salt and pepper. Let mushroom mixture thoroughly cool.
- Beat egg and sour cream. Add egg and sour cream to cooled mushroom mixture (egg will scramble if added to hot mixture). Salt and pepper to taste.
- Preheat oven to 400 degrees F.
- For Tart: Lay 1 large sheet of phyllo on a parchment paper-lined sheet pan and keep remaining phyllo sheets covered with plastic wrap. Spray phyllo with olive oil spray and lightly sprinkle with bread crumbs. Place another sheet of phyllo on top of bread crumbs and gently press down. 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. The final tart shell should be 7"X10".
- Spread mushroom mixture evenly over the phyllo. Top with tomatoes, 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 wire rack prior to serving.
