Mushroom Shallot And Herbed Goat Cheese Tarts
Delicate, buttery puff pastry filled with sautéed mushrooms, sweet shallots, and creamy herbed goat cheese. These savory tarts are easy to assemble yet incredibly elegant—perfect for dinner parties, brunch, or a light lunch.
Ingredients
- 1 sheet puff pastry thawed
- 1 tbsp all-purpose flour for dusting
- 1 egg beaten (for egg wash)
- 8 oz mushrooms sliced
- 2 shallots thinly sliced
- 2 cloves garlic minced
- 4 oz herbed goat cheese
- 1 tbsp olive oil
- 1 tbsp butter
- Salt and pepper to taste
- 1 tsp fresh thyme leaves
Instructions
- Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper to ensure your tarts don’t stick.
- Heat a skillet over medium-high. Sauté shallots in olive oil and butter until translucent. Add garlic, then mushrooms, seasoning with salt and pepper. Cook until the mushrooms release their moisture and become tender, about 5-7 minutes. Set it aside to cool.
- Roll out your puff pastry on a lightly floured surface. Cut it into squares or rectangles, depending on your preferred tart shape. These cuts will form the base of your tarts.
- Place the pastry pieces on your prepared baking sheet. Spoon the mushroom-shallot mixture onto each square, leaving a small border. Crumble goat cheese over the filling for that creamy, tangy touch.
- Gently fold the pastry edges to create a rustic tart shape. Brush the edges with the beaten egg for a lovely golden finish when baked.
- Pop the tarts into the oven and bake for 20-25 minutes. They’re ready when the pastry is puffed up and golden brown.
- Top the tarts with fresh thyme leaves for added aroma and flavor. Wait for them to cool slightly before serving so the filling settles perfectly.
Notes
- Ingredient Temperature: Let puff pastry thaw fully but keep it cold to maintain flakiness.
- Don’t Overfill: A light touch with the filling prevents soggy bottoms.
- Chill if Needed: If assembling in a warm kitchen, refrigerate tarts 10 minutes before baking to help hold their shape.