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Rustic Mushroom and White Bean Tart

Mastering Phyllo Dough: A Flavorful Mushroom and White Bean Tart Recipe

Do you ever shy away from certain ingredients in the kitchen, convinced they’re too difficult or prone to disaster? For years, that ingredient for me was phyllo dough. The mere mention of its name would conjure up images of fragile sheets, sticky messes, and a smoke-filled kitchen – a memory from a past culinary mishap involving copious amounts of melted butter, a hot oven, and unfortunately, a house full of guests. It’s safe to say, my previous encounter left me with a deep-seated phyllo phobia, causing me to steer clear of it entirely. Many home cooks share this apprehension, intimidated by its delicate nature and the perceived complexity of achieving that perfect, crispy flakiness.

Conquering My Fear: A Journey with Phyllo Dough

Thankfully, a truly remarkable recipe has proven to be my culinary therapist, helping me overcome the trauma of almost setting my oven ablaze in front of company. I can still shudder at the vivid memory of smoke detectors blaring and the frantic waving of tea towels. But with this particular Mushroom and White Bean Tart, I’ve come to a peaceful acceptance: it wasn’t the phyllo’s fault after all. No, the culprit was clearly the butter, or rather, my overzealous application of it. This revelation has liberated me, opening up a world of possibilities for light, crispy, and elegant dishes previously thought unattainable.

From Montana to Your Kitchen: A Recipe Born from Collaboration

This transformative recipe came into my life during a memorable trip last month, cooking alongside my wonderful Bush’s Beans friends, affectionately known as ‘Team Bean,’ in the picturesque landscapes of Montana. It was part of an incredible culinary adventure where we collectively developed and shared about half a dozen recipes. The experience was invaluable, not just for the delicious food we created, but for the shared knowledge and the camaraderie forged in the kitchen. Learning from fellow food enthusiasts and experts is one of the greatest joys of cooking, offering fresh perspectives and confidence boosts.

Among the many fantastic dishes, this tart, along with a delectable cumin chicken with black bean stuffing, stood out so much that I replicated it the moment I returned home. The true magic of this particular creation lies in its origin: it was crafted specifically for Bush’s Beans by the incredibly talented and knowledgeable Connie Guttersen. Having Connie herself guide us through the preparation, step by step, was an absolute privilege. I confessed my long-standing phyllo phobia to her almost immediately, and she patiently took the time to ensure I not only understood the process but also felt genuinely comfortable and empowered to recreate this exquisite dish in my own kitchen. Mission accomplished, Connie, and thank you for turning a kitchen nemesis into a culinary triumph!

Expert Tips for Working with Phyllo Dough Like a Pro

My experience with Connie and this recipe taught me invaluable lessons about handling phyllo dough – secrets that transform it from an intimidating ingredient into a versatile tool for creating incredibly flaky and delicate pastries. These simple yet crucial techniques will ensure your phyllo projects are consistently successful:

  • Defrost Properly: Patience is key. Always allow phyllo dough to defrost completely in the refrigerator, ideally overnight, or for at least 8-12 hours. Trying to rush the process or defrosting at room temperature too quickly can lead to brittle, tearing sheets that are impossible to work with.
  • Keep it Covered: Once unrolled, phyllo dries out incredibly fast, becoming brittle and unusable. To prevent this, lay your phyllo sheets flat on a baking sheet and keep them meticulously covered with slightly damp paper towels (or even two for extra insurance). This creates a humid environment that maintains their pliability until you’re ready to use each sheet.
  • Master the Layering Technique: Forget the heavy brushing of melted butter of my past. For a lighter, crispier result, lightly spray each layer of phyllo with nonstick cooking spray or olive oil spray. Then, here’s the game-changer: sprinkle a thin layer of panko breadcrumbs, regular breadcrumbs, or finely processed nuts (like almonds or walnuts) between the sprayed phyllo layers. This creates tiny air pockets that promote incredible crispness, prevent the layers from sticking together too much, and add a delightful texture, ensuring your tart is light and airy, not dense or soggy.
  • Work Quickly and Confidently: While you need to be gentle, don’t dither. Phyllo waits for no one! Work swiftly but carefully when assembling your layers. If you notice an edge starting to dry or become brittle, a quick mist with a little water can re-dampen it and save the sheet. Minor tears are also perfectly acceptable; simply overlap another sheet or patch it up – it will bake beautifully.
  • Achieve a Golden Crust: For a visually appealing and deliciously crunchy golden crust, don’t forget to lightly spray the rolled edges of your tart with cooking spray or olive oil spray just before baking. This helps them brown beautifully and adds to the overall textural appeal.

Armed with these simple yet effective tips, you’ll find working with phyllo dough surprisingly manageable and incredibly rewarding, opening up a world of both sweet and savory culinary creations.

A Savory Delight: The Mushroom and White Bean Tart Experience

This Mushroom and White Bean Tart is truly SO good. The phyllo crust bakes into a delicate, golden shell, providing the perfect contrast to the rich, earthy filling. The medley of wild mushrooms, combined with creamy cannellini beans, aromatic onions, garlic, and fresh herbs, creates a deeply satisfying and surprisingly hearty flavor profile. A hint of lemon zest brightens the entire dish, while the tangy goat cheese adds a luxurious, creamy finish. It’s a sophisticated yet comforting dish that defies expectations.

I distinctly remember making this tart one evening for my husband and me to enjoy while watching a football game. I know, it’s not your typical game-day fare – no wings or nachos here – but when I’m the one cooking, I get to set the menu! We both absolutely adored it, and I happily savored the leftovers for lunch the following day. It reheated beautifully in the toaster oven, maintaining its crispy texture and delicious flavors. This tart is incredibly versatile; it makes a stunning and wholesome dinner when paired with a fresh green salad, or it can be elegantly cut into smaller pieces and beautifully plated as an impressive appetizer for holiday gatherings or any special occasion. The combination of its impressive presentation and accessible flavors makes it a crowd-pleaser for guests of all palates.

Mushroom and White Bean Tart Recipe

Print Recipe

Mushroom and White Bean Tart

Yield: 8 servings

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour 10 minutes

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Ingredients:

  • 8 sheets (9”X12” each) phyllo dough

For Filling:

  • 2 tablespoons extra virgin olive oil
  • 8 cups wild mushrooms, cut in quarters (approximately 24 ounces)
  • 2 cups onions, diced
  • 2 tablespoons garlic, minced
  • 1 can (15.5 ounces) BUSH’S® Cannellini Beans, drained and thoroughly rinsed
  • 2 tablespoons fresh herbs (thyme, parsley or marjoram), finely chopped
  • 1 tablespoon lemon zest
  • Salt and freshly ground black pepper, to taste
  • 2 large eggs, lightly beaten
  • ½ cup low-fat sour cream

For Tart Assembly:

  • Olive oil cooking spray
  • 6 tablespoons whole wheat breadcrumbs (or panko)
  • 16 slices Roma tomatoes, about ¼-inch thick
  • ½ cup crumbled goat cheese

Additional Supplies:

  • Parchment paper
  • Plastic wrap

Directions:

  1. Begin by defrosting your phyllo dough. This is crucial for easy handling, so allow at least 8-12 hours in the refrigerator, or about 2 hours at room temperature, ensuring it’s fully thawed and pliable.

For the Savory Filling:

  1. Heat a large sauté pan over medium-high heat. Add the extra virgin olive oil. Once shimmering, add the quartered wild mushrooms. Sauté for 5-10 minutes, allowing the mushrooms to release their moisture and begin to shrink. If you have a large quantity of mushrooms, cook them in batches to avoid overcrowding the pan, which can lead to steaming instead of browning. Continue cooking until all liquid has evaporated and the mushrooms start to develop a nice golden brown color. This step is important to prevent a watery filling that could make the phyllo soggy.
  2. Stir in the diced onions, minced garlic, thoroughly drained and rinsed cannellini beans, and 1 tablespoon of the fresh herbs. Continue to cook for another 5 minutes, or until the onions have softened and become translucent. Remove from heat and stir in the lemon zest. Season generously with salt and pepper to taste.
  3. Allow the mushroom mixture to cool down completely to room temperature. This step is critical; if you add the eggs to a hot mixture, they will scramble.
  4. In a separate bowl, whisk together the beaten eggs and low-fat sour cream until smooth. Gently fold this egg and sour cream mixture into the cooled mushroom filling. Taste and adjust seasoning with additional salt and pepper if needed.
  5. Preheat your oven to 400 degrees F (200 degrees C).

For the Tart Assembly:

  1. Line a large baking sheet with parchment paper. Carefully lay out one sheet of phyllo dough on the parchment-lined pan. Remember to keep the remaining phyllo sheets covered with plastic wrap and a damp paper towel to prevent them from drying out.
  2. Lightly spray the phyllo sheet with olive oil cooking spray, ensuring even coverage. Then, lightly sprinkle about 1 tablespoon of whole wheat breadcrumbs over the sprayed phyllo. This creates those wonderful crispy air pockets.
  3. Carefully place another sheet of phyllo dough directly on top of the breadcrumbs, gently pressing down to adhere. Repeat this spraying and sprinkling process with the remaining 6 sheets of phyllo dough, creating a total of 8 layers. Work swiftly to prevent the edges from drying out.
  4. Once all layers are assembled, gently roll up approximately 1 inch of each edge of the phyllo dough towards the center, forming a slightly raised rim around the tart shell. The final tart shell should measure approximately 7 inches by 10 inches.
  5. Evenly spread the cooled mushroom and white bean mixture over the prepared phyllo crust, extending it close to the rolled edges. Arrange the 16 slices of Roma tomatoes decoratively over the filling. Sprinkle the tomatoes lightly with a pinch of salt and pepper.
  6. Evenly distribute the crumbled goat cheese over the tomatoes and mushroom mixture. Finally, sprinkle the remaining 1 tablespoon of fresh herbs over the top for a fresh aroma and vibrant touch.
  7. Carefully transfer the baking sheet to the preheated oven. Bake for 25-30 minutes, or until the phyllo crust is beautifully golden brown and crispy, and the filling is heated through.
  8. Once baked, remove the tart from the oven and let it cool slightly on a wire rack before slicing and serving. This allows the tart to set and makes it easier to cut.

Recipe created for BUSH’S® Beans by Connie Guttersen, PhD, RD, nutrition instructor at the Culinary Institute of America and author of “The New Sonoma Diet” and “The Sonoma Cookbook” Sterling 2011.





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All photos featured in this post courtesy of Crackle Photography