Mushroom and White Bean Tart

I’m not sure if you know this, but I’m a big fan of beans. The versatility and ability to extend a dish make beans a staple item in our home. Plus they’re healthy, and so very tasty too.

Thankfully after writing a silly post about beans early in the life of this blog, Bush’s Beans still contacted me to join what we like to call Team Bean, a group of bloggers and chefs that get together to learn and create fantasticalness (yes, that’s a word in my world) in the kitchen utilizing beans. A couple of weeks ago Team Bean met up in Montana to cook things up. Chefs Connie Guttersen, PhD, RD and Jeffrey Saad shared a few delicious recipes, showing us, again, how versatile the bean really can be.

All photos in this post are courtesy of Crackle Photography.

Meet the rest of the ladies of team bean: SandyCheryl, Aggie, Katie, Laura and Tina.

Today I’m sharing with you one of the recipes we made while in Montana, the BUSH’S® Wild Mushroom and White Bean Tart. Don’t let the name fool ya. It’s really easy. If you’ve never worked with phyllo dough before, other than keeping it from drying out (cover with damp paper towels or dish cloth while working) it’s not difficult, and the dough is very forgiving. And it’s actually fun–it’s like playing in the kitchen.

One of the things that I like about this recipe, and so many others using beans, is that you can change up the flavor profile to your liking. Artichoke hearts would be a nice option to mushrooms. No goat cheese on hand? Substitute feta. Create something new. Just have fun with it.

Speaking of having fun…
Bush’s® Beans is also sponsoring a giveaway. One random winner will receive a gift pack, which includes:

Staub Grill Pan • Adorable Apron • Silpat • Bean Strainer • Recipes made at the event
Various spices to the make recipes • Coupons for free cans of Bush’s Beans

Giveaway details:
Leave a comment below and one random winner will be chosen. Entries will be received beginning today, Thursday, October 20, 2011, until Tuesday, October 25, 2011, Midnight PST. The winner will be announced sometime on Wednesday, October 26, 2011.

We have a winner!

Congratulations to #46 Abby! Woohoo! (Abby, I’ll be contacting you about your prize.)

Thanks to everyone for stopping by to enter!


Now for the yummy recipe…


Recipe: BUSH’S® Wild Mushroom and White Bean Tart

: Recipe created for BUSH’S® Beans by Connie Guttersen, PhD, RD, nutrition instructor at the Culinary Institute of America and author of “The New Sonoma Diet” and “The Sonoma Cookbook” Sterling 2011.


  • 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


  1. Defrost phyllo dough (allow about 2 hours for defrosting).
  2. For Filling:
  3. 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 onions, garlic, cannellini beans and 1 tablespoon of herbs. Cook for 5 minutes or until onions are soft. Stir in zest. Season with salt and pepper. Let mushroom mixture thoroughly cool.
  4. 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.
  5. Preheat oven to 400 degrees F.
  6. For Tart:
  7. 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”.
  8. 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.
  9. Bake in preheated oven for 25-30 minutes, or until the crust is brown and crispy. Cool on wire rack prior to serving.

Preparation time: 40 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 8



Thanks for stopping by and let me know if you try out this delicious recipe.

All photos in this post are courtesy of Crackle Photography.

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  1. 4

    Kelly says

    This looks great. I just saved the recipe to try. I love using phyllo! and am trying to eat more fiber….

  2. 9

    Lauren at Keep It Sweet says

    This tart looks delicious! I’m also a huge fan of cooking with beans. They are such a great easy and healthy addition to meals.

  3. 11

    Terry says

    That sounded so gross, but looks amazing. It is on my list for this weekend. I have company coming and it sounds perfect !

    Oh and the giveaway is AWESOME!


  4. 12

    Kaye Edwards says

    That looks and sounds delicious!! It looks like a dish that would be great for a family dinner or entertaining, main course or appetiser. I’ve made many dishes with Bush beans but nothing like this recipe and can’t wait to try it out.

  5. 19

    Karie says

    Wow, that looks really good. I love mushrooms and was wondering what to do with the white beans I have.

  6. 21

    SMITH BITES says

    i love everything about this Amy – the beans, the mushrooms . . . dinner at our house!!

  7. 23

    Melissa Cochran Clark says

    This looks wonderful, another option for using up leftovers and cleaning out the fridge!

  8. 36

    Lisa L. says

    What a yummy looking recipe, and a great prize! Thank you for the chance to win and the great food idea! :)

  9. 39

    Carrie Klapperich says

    This bean dish looks fabulous! I’m guessing it tastes that way, too!

  10. 40

    Leslie says

    It’s that time of year …. i love the heartier cooking wonderful soups filled with delicious beans!

  11. 41

    Kim C says

    Holy Wow! That looks Delicious!!! & after reading the recipe its something that I definitely want to try 😀

  12. 42

    Shewanna says

    I have never put beans on a tart or pizza…I am definitely going to try this one!

  13. 43

    Nancy says

    I just recently discovered a love for beans! I’m still working on mushrooms, though!

  14. 47


    That tart looks delicious!! You are right beans are so versatile. I can’t wait to try the recipe, and would love to win:)

  15. 48

    Margit Beerli says

    How truly inventive to put beans together with phyllo. I can taste the different elements and I know this is a winner. I will be making it soon for my family, but I think it will be a keeper for company, too. Thank you!

  16. 49

    Patricia Pinkston says

    I’m sure this tart tastes as wonderful as it looks. And, great giveaway.

  17. 50

    Victoria says

    I’ve never considered using beans in a pizza. I’m going to give it a try.

  18. 56

    Vicki says

    Wow….what a creative way to use beans. Will definitely try this recipe. Thanks for sharing!

  19. 57

    Natalie @ Cooking for My Kids says

    That tart is absolutely beautiful. I am quite positive that mine will not look that pretty, but I cannot wait to try it none-the-less. :)

  20. 58

    Cathie says

    1st time to your site, really enjoyed! Tart looks yummy and I love Bush’s Beans….like the dog in the commercial!

  21. 60

    Laura @ A Healthy Jalapeño says

    Yep, this looks JUST as good as it sounded. I love your photos and this tart just looks like something I need to cook up this weekend.
    love it :)

  22. 71

    Lori Clement says

    Ooh, that looks super yummy! And hooray for giveaways, the silpat alone makes it TOTALLY worth entering, plus free food!

  23. 72

    Alexandra Schroeder says

    This looks delicious!! And it would be even more delicious if it was made with free Bush’s beans! LOL

  24. 76

    Marly says

    I LOVE cooking with beans! You’d be surprised the great way to incorporate them into so many recipes. And this recipe looks like a real winner. Love it!

  25. 77

    Amy L says

    The tart looks delicious. I’ve been trying to cook with beans more often for their health benefits. Thank you for sharing this recipe!

  26. 80

    Jeanne in Toledo says

    Oh, my! I love Staub, I love Bush’s Beans, and I also collect aprons! What a lovely giveaway.,,thanks for considering me!

  27. 82

    Anne says

    Beans beans the magical fruit the more you eat the more you feel great!!! They are my 2 year old grandson basic food staple!

  28. 84

    Schmidty says

    That tart looks delicious! I am a HUGE bush baked beans fan; I always add brown sugar and spicy brown mustard. Yum!

  29. 85

    Georgia Pellegrini says

    I love how rustic this tart looks and it’s simplicity too. Looks like you gals are having fun with Bush’s beans :)

  30. 87

    Lori says

    We cook with Bush’s beans all the time, love to make soups with them. Never tried a tart like that, so can’t wait to give it a whirl. Phyllo is a wonderful invention, along with canned beans!

  31. 88

    Marie says

    Yum..I love beans! You can do so much with them. That tart looks so amazingly good! Also-cute apron :)

  32. 91


    The tart looks amazing! Loved seeing all of the posts and pictures on instagram on this trip. Looks like y’all had fun! :)

  33. 98

    Rebekah says

    This looks great! Found you through Our Family Eats… love to have another fun site to enjoy. Cheers

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