Delicious Mushroom and White Bean Tart with Crispy Phyllo Dough: An Easy Savory Recipe

For many home cooks, working with phyllo dough can feel like a daunting task. Its delicate, tissue-thin sheets often inspire a sense of trepidation, and honestly, I was one of those people. My past experiences with phyllo dough were less than stellar – a combination of excessive melted butter, a smoking oven, and a kitchen filled with alarm bells. This culinary mishap left me with a genuine phyllo phobia, causing me to avoid it for years.

However, I’m thrilled to report that this particular recipe has completely transformed my relationship with phyllo. It has not only helped me conquer my fear but has also unlocked a newfound confidence in preparing elegant, savory tarts. I’ve finally come to terms with the fact that my previous incident wasn’t the phyllo’s fault; it was merely a misstep in technique, possibly involving too much butter and insufficient layering care. Now, I approach phyllo with respect and a much better understanding, thanks to this incredible dish.

This fantastic mushroom and white bean tart recipe came into my life during a memorable trip to Montana last month, where I joined my wonderful Bush’s Beans friends, affectionately known as Team Bean. We spent an inspiring few days together, cooking up about half a dozen recipes, sharing stories, and learning from each other’s culinary approaches. This tart, along with a delicious cumin chicken dish, instantly became a household favorite, prompting me to recreate it as soon as I returned home.

One of the true joys of collaborative cooking is the invaluable exchange of knowledge and techniques. This particular recipe was expertly crafted by the talented Connie Guttersen for Bush’s Beans, and we were incredibly fortunate to have her present to guide us through each step. Knowing my history with phyllo, I confessed my “phobia” to Connie early on. She graciously took the time to meticulously explain the nuances of working with this delicate dough, ensuring I felt completely comfortable and confident enough to replicate the recipe in my own kitchen. Mission accomplished, Connie!

Working with Connie, I absorbed several crucial lessons that are essential for successful phyllo dough handling. These tips are invaluable for anyone, whether you’re a seasoned baker or a beginner intimidated by phyllo:

Proper Defrosting is Key: Phyllo dough needs ample time to defrost slowly. Ideally, transfer it from the freezer to the refrigerator the day before you plan to use it. Rushing this process can make the sheets brittle and prone to tearing, making them much harder to work with. A properly defrosted package will be pliable and easy to unroll.
Keep it Covered and Moist: Once unrolled, phyllo dries out incredibly quickly in open air, becoming stiff and unmanageable. To prevent this, always lay out your sheets on a baking tray and keep them carefully covered with a lightly moist paper towel (or two) while you prepare your filling or work on other layers. This preserves their flexibility and prevents them from cracking.
Strategic Layering for Crispness: The secret to a truly crispy and light phyllo crust lies in how you layer it. Instead of just brushing with melted butter (which can sometimes lead to a greasy result or uneven cooking), spray each layer with a nonstick spray or a light olive oil spray. Crucially, sprinkle a fine layer of panko breadcrumbs, regular breadcrumbs, or even finely processed nuts between each sheet. These tiny particles create small air pockets that expand during baking, resulting in that irresistible, airy crispiness. This technique ensures a beautifully textured crust without excessive richness.
Work Efficiently and Quickly: Phyllo’s delicate nature demands swift action. Have all your components ready and organized before you begin layering to minimize the time the dough is exposed to air. If you notice the edges starting to dry out or become stiff while you’re working, don’t panic! A gentle mist of water can help re-dampen and soften them, making them workable again.
Achieve a Golden Crust: For a visually appealing and uniformly golden-brown crust, don’t forget to spray the exposed edges of your assembled tart generously with cooking spray or olive oil spray just before baking. This helps them crisp up beautifully and adds to the overall deliciousness.

This mushroom and white bean tart was truly exceptional. Its savory filling, combined with the perfectly crispy phyllo crust, made for an unforgettable meal. I initially prepared it for my husband and me to enjoy during a football game. While it might not be your typical game-day fare – no buffalo wings or nachos in sight – sometimes, when I’m the chef, I get to decide the menu, and this was a delightful change of pace! We both absolutely loved it, and I was thrilled to enjoy the leftovers for lunch the following day, warmed to perfection in the toaster oven.

Beyond being a fantastic casual dinner, this tart is incredibly versatile. Paired with a simple green salad, it makes for an elegant and satisfying meal. Alternatively, cut into smaller, artfully plated pieces, it transforms into a sophisticated appetizer, perfect for entertaining guests during the holidays or any special occasion. The rich, earthy flavors of the mushrooms and beans, complemented by the tangy goat cheese and fresh herbs, create a complex yet comforting profile that appeals to a wide range of palates. It’s truly a dish that feels special, yet is surprisingly approachable to make.

Before diving into the full recipe, don’t forget to enter my exclusive Bush’s Beans giveaway! You have until Wednesday, November 9th at 12 noon (EST) to enter for a chance to win fantastic prizes, including a grill pan, an apron, a selection of spices, and other exciting goodies from Bush’s. It’s a great opportunity to stock your kitchen with some wonderful tools and ingredients.

A special thank you goes out to Crackle Photography for capturing all these incredible photos from our cooking event. Their beautiful shots truly highlight the culinary adventure we shared and showcase the tart in all its delicious glory.

Print Recipe

Mushroom and White Bean Tart

Yield: 8 servings

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour 10 minutes

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, diced
1 can (15.5 ounces) BUSH’S® Cannellini 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

Directions:

Begin by properly defrosting your phyllo dough. For best results, transfer the frozen phyllo from the freezer to the refrigerator at least 2 hours before you plan to use it, or even overnight. This gentle defrosting prevents the delicate sheets from cracking.

For Filling:

Heat a large sauté pan over medium-high heat. Add the extra virgin olive oil, then introduce the quartered wild mushrooms. Sauté for 5-10 minutes, or until the mushrooms have released their moisture and visibly shrunk. If you have a large quantity of mushrooms, cook them in batches to avoid overcrowding the pan, which can steam them instead of browning. Continue cooking until all liquid has evaporated and the mushrooms start to develop a lovely golden-brown color – this is crucial as excessively wet mushrooms can make the phyllo dough soggy. Next, add the diced onions, minced garlic, the drained and rinsed cannellini beans, and 1 tablespoon of the fresh chopped herbs. Cook for another 5 minutes, or until the onions have softened and become translucent. Stir in the lemon zest, then season generously with salt and pepper to taste. Allow this mushroom mixture to cool completely before proceeding to the next step.
In a separate bowl, whisk together the beaten eggs and low-fat sour cream until well combined. Once the mushroom mixture has thoroughly cooled (adding the egg mixture to a hot filling will cause the eggs to scramble), gently fold the egg and sour cream mixture into the cooled mushrooms. Taste and adjust seasoning with additional salt and pepper if needed.
Preheat your oven to 400 degrees F (200 degrees C).

For Tart:

Prepare your phyllo base. Lay out one large sheet of phyllo dough onto a parchment paper-lined baking sheet. Immediately cover the remaining phyllo sheets with plastic wrap and a lightly damp paper towel to prevent them from drying out. Lightly spray the phyllo sheet on the baking pan with olive oil spray, then sprinkle a thin, even layer of whole wheat bread crumbs over it. Place another sheet of phyllo on top, gently pressing down to ensure it adheres. Spray this top sheet with olive oil spray. Repeat this process with the remaining sheets of phyllo, creating a total of 8 layers, each sprayed and sprinkled. Work quickly and carefully to prevent the delicate edges from drying and cracking. Once all layers are stacked, gently roll up about 1 inch of each edge towards the center, forming a slightly raised rim around the tart. The final phyllo shell should measure approximately 7”x10”.
Evenly spread the cooled mushroom and white bean mixture over the prepared phyllo crust, ensuring it reaches the edges of the rim. Arrange the 1/4-inch thick slices of Roma tomatoes artistically over the filling. Sprinkle the tomatoes lightly with salt and pepper, then evenly distribute the goat cheese crumbles on top. Finish by sprinkling the remaining 1 tablespoon of fresh herbs over the tart.
Carefully transfer the baking sheet to your preheated oven. Bake for 25-30 minutes, or until the phyllo crust is beautifully golden brown and crispy, and the filling is heated through and set. Once baked, remove the tart from the oven and let it cool slightly on a wire rack before slicing and serving. This cooling time allows the tart to firm up, making it easier to cut.

This exceptional recipe was thoughtfully created for BUSH’S® Beans by Connie Guttersen, PhD, RD, who is not only a respected nutrition instructor at the esteemed Culinary Institute of America but also the acclaimed author of “The New Sonoma Diet” and “The Sonoma Cookbook” (Sterling 2011).

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All beautiful photos featured in this post are courtesy of Crackle Photography.