This is a savory tart with a crispy phyllo dough bottom that’s slathered with a creamy, cheesy base that becomes the perfect platform to anchor earthy, meaty mushrooms on top!
A mixture of ricotta, mild goat cheese and grated parmesan is blended together for the cheese base, with just a touch of herbs folded in.
Oyster mushrooms have a mild earthy flavor with a nice bite, the consistency of a tender Shitake. A little goes a long way when you start slicing them up.
Don’t try and roast them in the oven like I did the first time unless you are on constant vigil, they cook up super fast and before you know it they’ll be all shriveled up. I suggest you saute them in a skillet just until they’re lightly golden brown on each side. The crimini mushrooms can take a roasting in the oven with no problem at all!
This tart works beautifully for a brunch, lunch or dinner, all you have to do is serve a simple green salad beside it.
Satisfaction Guaranteed!
- 11x7 inch tart pan with removable bottom
- 5 full sheets of phyllo dough folded in half to make 10 layers
- 2 cups ricotta cheese, well drained
- 1 cup mild goat cheese
- ½ cup grated parmesan or romano cheese
- 2 tablespoons chopped fresh herbs, a mixture of parsley, basil or any other favorites
- 1 lb. crimini mushrooms, sliced
- 1 finely minced garlic clove
- 1 package of 3 large or 4 medium sized king oyster mushrooms, sliced lengthwise
- olive oil and extra grated cheese
- salt and pepper to taste
- Either spray or brush olive oil onto the tart pan.
- Prepare mushrooms ahead of time by sauteing oyster mushrooms until golden brown and roasting the crimini in a 400 F. oven drizzled with olive oil and tossed with the 1 garlic clove until golden.
- Carefully open up the phyllo dough working with one sheet at a time and keeping the rest covered with a sheet of wax paper.
- Fold one sheet of phyllo in half and place it into tart pan and either spray or brush with olive oil, sprinkle with grated cheese and black pepper. Do this for each layer until 5 full sheets are used which folded in half equals 10 layers. Don't be afraid of phyllo, if it rips continue on it's very forgiving.
- FOR THE CHEESE MIXTURE. Combine ricotta, goat and parmesan in a medium bowl and blend together using a hand mixer, add a drizzle of olive oil to loosen it a bit.
- Fold in herbs and add salt and pepper to taste.
- Spread cheese mixture all over last phyllo layer.
- Place cooked mushrooms over top.
- Place tart pan on top of a baking sheet and place in the oven at 400 F. for 25 minutes or until phyllo is a nice golden brown.
- Let tart sit for 10 minutes before cutting.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
These look mouthwatering and delicious. One of my favorite combinations is mushroom and cheese. I can’t wait to serve these at my next dinner party.
This looks absolutely incredible! i can’t wait to try it!
Looks like we both have mushrooms on our minds Marie! I just love mushrooms and your tart will be pinned asap! I made some crostini today with porcini mushrooms to get my ‘shroom fix!
Hugs,
Roz
I love mushrooms of all kinds and would love a savory tart made with them like this, Marie. I recently made a root vegetabletart with a goat cheese base, but have not had time to blog about it as yet–I’ll try to do it this week coming up.
Everything you make looks gorgeous in these photos Marie, and I am loving the combo of different cheeses you used. I need to start using phyllo more often, and this is a great recipe to start.
Beautiful! Boy, hold on to this one for Easter brunch. This would be perfect. I adore the earthy flavor of mushroom tarts, especially when I find the more uncommon varieties -like here. I bet som Nepitella would be particularly good here. It is such a nice match for ‘shrooms! Nice job, Marie!
This looks wonderful Marie. I love mushrooms and this recipe is a great way to put them center stage. I would love to serve this as an appetizer the next time I entertain. I wonder if the components could be prepared a couple of hours in a advance & then assembled & baked just before guests arrive? I am going to make this on the weekend & serve with a beautiful salad as you suggest. Not only a delicious meal, but one that is beautiful to the eye as well.
Ellen, Sure they can put please make sure the phyllo is covered good because it drys out fast! Maybe a damp paper towel and some plastic wrap over the phyllo in the tart pan. The cheese mixture can for sure be done ahead of time.
Will you make this for me? Henry will not eat shrooms!! 🙁