Rustic Mushroom Tart

From eatingwell.com

ingredients

3/4 cup part-skim ricoota cheese
1/2 cup soft goat cheese (2 oz)
2 tsp chopped fresh rosemary
freshly ground pepper to taste
1 Tbsp butter
4 cups mixed wild mushrooms, coarsely chopped
1 large leek, white part only, halved lengthwise, thinly sliced and thoroughly washed
1/2 tsp salt
1/4 cup white wine
10 sheets (14 x 18 inch) thawed phyllo dough
1/4 cup extra-virgin olive oil
1/4 cup plain dry breadcrumbs

1
1. Combine ricotta, goat cheese, rosemary and pepper in a medium bowl. Set aside.
2
2. Heat butter in a large skillet over medium high heat. Add mushrooms, leek and salt and cook, stirring, until the leak starts to soften and the mushrooms release their juices, about 3 minutes. Pour in wine and simmer until the liquid has evaporated, about 2 minutes. Set aside.
3
3. Preheat oven to 400. Line a large baking sheet (approximately 12 x 17) with parchment paper. Lay on large sheet of phyllo on the prepared pan. Keep the remaining phyllo covered with plastic wrap or wax paper and a damp kitchen towel.
4
4. Lightly coat the phyllo with oil using a pastry brush. Sprinkle with 1 tsp breadcrumbs. Repeat this step, layering the remaining phyllo on top. Carefully roll about 3/4 inch of each side toward the center to form the outer rim of the tart.
5
5. Spread the reserved cheese mixture evenly over the phyllo. Top with the reserved mushroom mixture.
6
6. Bake the tart until the crust is brown and crispy, 25-30 minutes. Let cook in the pan on a wire rack for 5 minutes. To serve, lift the parchment paper and slide the tart onto a cutting board or large platter. Serve warm