White Bean, Mushroom Tart and Day 3 of Zesty Christmas

by zesty on December 5, 2011 · 95 comments

How To Enter the Kitchen Aid Giveaway Today:

For today’s entry Tell me your favorite holiday dish, and leave a comment telling me.

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20 Days until Christmas! Shopping done yet? Can you believe it? Craziness – I know! Remember last weekend, we hosted Ella’s birthday party and I stole Aggie’s amazing white bean and mushroom tart idea? Well if you didn’t, I will remind you today with a full recap and a variation on the tart itself.

By the way – the tart is killer hot and cold. I tested it both ways just for you guys. Just because I care. The original tart calls for a white bean and mushroom base and than topped with tomatoes, herbs and some goat cheese. Delicious! Here is the low down on how I built it.


  • 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 tablespoons garlic, diced
  • 1 can (15.5 ounces) White Kidney 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


    1. Defrost phyllo dough (allow about 2 hours for defrosting).

    1. 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 garlic, kidney beans and 1 tablespoon of herbs. Cook for 5 minutes. Stir in zest. Season with salt and pepper. Let mushroom mixture thoroughly cool.

    1. 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.

    1. Preheat oven to 400 degrees F.
    2. Lay 1 large sheet of phyllo on a parchment paper-lined sheet pan, 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, 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”.
    3. 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.

  1. Bake in preheated oven for 25-30 minutes, or until the crust is brown and crispy. Cool on wire rack prior to serving.
  2. ENJOY!

Zesty Tip: By all means you can vary the filling to suit your needs. Just the other day, I recreated the tart with sun dried tomatoes, chicken and feta cheese. Still using the beans and mushroom as a base. Was totally delicious as well. Here is a

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snapshot of the result.

Contest Recap

For today’s entry Tell me your favorite holiday dish, and leave a comment telling me.

Previous Ways to Enter

  1. Please “like” the Zesty Cook facebook page and come back and tell me you did it. If you are already a “liker,” leave a comment telling me you are already a fan.
  2. Tell me your favorite holiday tradition and leave a comment telling me.

Please be sure to leave separate comments for each entry to increase your chance to win!

Have a Super start to the week and I will touch base on Wednesday with something else to eat and another way to “GET THAT MIXER”.

Take care


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