Ingredients:(Asparagus Mushroom and Cheese Tart Low Fat)
3 tablespoons olive oilVideo
12 ounces mushrooms cremini, sliced
1 teaspoon kosher salt divided
1/2 teaspoon black pepper freshly ground, divided
1 pound asparagus slender, trimmed, cut on diagonal into 1-inch pieces
1 1/2 teaspoons thyme leaves freshly chopped*
1 1/2 teaspoons lemon zest freshly grated
1/2 cup ricotta cheese
1/2 cup swiss cheese grated
1 thyme sprigs
Instructions: (Asparagus Mushroom and Cheese Tart Low Fat)
Prepare two rimmed baking sheets, coated with cooking spray.
Line a large baking sheet (approximately 12 by 17 inches) with parchment paper.
Lay one large sheet of phyllo on the prepared pan.
Keep the remaining phyllo covered with wax paper or plastic wrap and a damp kitchen towel.
Lightly brush oil on the phyllo sheet evenly with a pastry brush or you can use cooking spray.
Sprinkle with 1 teaspoon breadcrumbs.
Repeat the same step, and go on 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.
Cut into 4 squares.
Arrange squares on 2 rimmed baking sheets.
Heat oil in heavy large skillet over medium-high heat.
Add mushrooms, sprinkle with 1/4 teaspoon coarse salt and 1/4 teaspoon pepper.
Sauté until tender and lightly browned, about 4 minutes.
Transfer mushrooms to large bowl; cool 15 minutes.
Add asparagus, chopped thyme, lemon peel, 3/4 teaspoon coarse salt, and 1/4 teaspoon pepper to mushrooms.
Mix in crème fraîche and cheese.
Do ahead: Filling can be made 1 day ahead. Cover; chill.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F.
Mound filling atop pastry squares, leaving 1/2-inch plain border.