Amazing Chanterelle Tart with Ricotta, Rosemary and a Phyllo Crust
This tart is so good! The crust is flaky and the mushrooms, wine and cheese were just meant to go together. If you can’t find wild mushrooms, use whatever mushrooms you have.
Clean all of the mushrooms with a brush or damp paper towel. Do not soak them, you want them to get nicely browned. I cut the largest mushrooms into about 4 pieces each and smaller ones into 2.
In a large skillet, melt butter and olive oil together over medium-high heat. Toss in the mushrooms and cook for about 3 minutes or until they are fragrant and start to brown. Pour in the wine and deglaze the pan. Cook until the wine is evaporated. Remove from heat and set aside.
Mix together ricotta, Parmesan, rosemary, salt and pepper. Set aside.
Place parchment paper on a large sheet pan. Get your phyllo ready and cover with a damp cloth. Take one sheet out at a time, keeping the rest under the damp cloth. Brush the sheet with extra-virgin olive oil, then cover with the next sheet. Repeat until all phyllo has been used.
Roll over the very outer edges to create a tart. Spread the ricotta cheese mixture over the tart (leaving the rolled edges bare). Distribute the mushrooms over the cheese.
Bake for 25-30 minutes or until phyllo is golden brown. Cool for 5 minutes, then cut and serve.