If you’re dreaming of a flaky, golden appetizer that steals the show at any brunch or gathering, Mushroom and Goat Cheese Tarts with Shallots are about to become your new go-to. These tarts wrap earthy sautéed mushrooms and sweet caramelized shallots in buttery puff pastry, crowned with tangy goat cheese for the ultimate flavor contrast. Whether you’re serving them warm from the oven or at room temperature, every bite celebrates the magic that happens when simple ingredients come together in a French-inspired masterpiece.
Ingredients You’ll Need
Every ingredient in this dish earns its place, building layers of flavor, texture, and color. With just a handful of kitchen staples, you’ll create Mushroom and Goat Cheese Tarts with Shallots that taste and look like a labor of love.
- Puff pastry (1 sheet, thawed): This is your shortcut to flaky, buttery layers—just be sure it’s fully thawed for easy handling.
- Olive oil (1 tablespoon): Adds a subtle fruitiness and helps the mushrooms and shallots brown beautifully.
- Unsalted butter (2 tablespoons): Gives richness and depth, enhancing that classic French flavor.
- Shallots (2, thinly sliced): Their gentle sweetness balances the earthiness of mushrooms and the tang of goat cheese.
- Mushrooms (2 cups, cremini or mixed, sliced): Choose your favorites; a mix brings complexity, while cremini keep it classic.
- Fresh thyme leaves (2 teaspoons) or dried thyme (1/2 teaspoon): A little thyme goes a long way, adding a fragrant, herbaceous note.
- Salt (1/4 teaspoon): Just enough to enhance every flavor without overpowering.
- Black pepper (1/4 teaspoon): Lends a gentle kick and rounds out the savory profile.
- Goat cheese (4 oz, crumbled): Its creamy tanginess is the star topping that ties everything together.
- Egg (1, beaten): Brushed on the pastry edges for that irresistible golden shine.
- Fresh arugula or microgreens (for garnish, optional): Adds a peppery, vibrant finish that makes the tarts pop on the plate.
How to Make Mushroom and Goat Cheese Tarts with Shallots
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze. This step sets you up for stress-free tart assembly and a flawless bake.
Step 2: Sauté the Shallots and Mushrooms
Heat the olive oil and butter together in a skillet over medium heat. Toss in your sliced shallots and cook for 2–3 minutes until they’re soft and fragrant—this gentle start builds a sweet foundation. Add the mushrooms, thyme, salt, and pepper, stirring occasionally. Sauté for 6–8 minutes until the mushrooms are golden and most of their moisture has evaporated. Let this dreamy mixture cool slightly before assembling.
Step 3: Roll and Score the Puff Pastry
On a lightly floured surface, roll out the thawed puff pastry and cut it into four equal rectangles or circles—whatever fits your mood or occasion! Arrange them on your prepared baking sheet. Using a small knife, gently score a half-inch border around each tart (be careful not to cut all the way through). This trick helps the pastry puff up around the filling, creating a gorgeous, bakery-worthy edge.
Step 4: Assemble the Tarts
Divide the mushroom and shallot mixture evenly among the pastry shapes, keeping the filling snug inside the scored border. Generously sprinkle crumbled goat cheese over the top of each tart. For that perfect finish, brush the exposed pastry edges with beaten egg. This step is your ticket to a glossy, golden crust.
Step 5: Bake and Garnish
Slide your tarts into the oven and bake for 18–20 minutes. You’ll know they’re ready when the pastry is puffed and deeply golden, and the goat cheese is just starting to brown. Remove from the oven and, if you’d like, finish with a tumble of fresh arugula or microgreens for color and a peppery bite. Enjoy them warm or let them cool to room temperature—the flavor sings either way.
How to Serve Mushroom and Goat Cheese Tarts with Shallots
Garnishes
A little garnish goes a long way in making Mushroom and Goat Cheese Tarts with Shallots look as special as they taste. Fresh arugula or microgreens add a vibrant, peppery note, while a drizzle of balsamic glaze brings a sweet tang that plays beautifully with the goat cheese. If you’re feeling fancy, scatter a few extra thyme leaves or some cracked black pepper on top just before serving.
Side Dishes
These tarts are wonderfully versatile. Pair them with a crisp green salad tossed in lemony vinaigrette for a light lunch, or serve alongside a bowl of tomato soup for cozy comfort food vibes. For brunch, they’re lovely with roasted potatoes or a fruit salad—the savory mushrooms and creamy goat cheese balance sweet and starchy sides perfectly.
Creative Ways to Present
For your next gathering, cut Mushroom and Goat Cheese Tarts with Shallots into bite-sized squares for a sophisticated appetizer platter. Arrange them on a wooden board with a few wedges of cheese and fresh fruit for a chic grazing spread. Or, serve each tart whole atop a bed of greens for an elegant plated starter that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Mushroom and Goat Cheese Tarts with Shallots (rare, but it happens!), let them cool completely, then wrap tightly in foil or place in an airtight container. Store in the refrigerator for up to three days—just remember to keep any fresh greens or garnishes separate until you’re ready to serve.
Freezing
To freeze, let the baked tarts cool, then wrap each one individually in plastic wrap and slide them into a freezer-safe bag. They’ll keep beautifully for up to one month. When you’re ready for a quick snack or impromptu brunch, just thaw and reheat as needed—no one will ever guess they weren’t made fresh that day.
Reheating
For the crispiest results, reheat Mushroom and Goat Cheese Tarts with Shallots in a 350°F (175°C) oven for about 10 minutes, or until warmed through and the pastry is flaky again. Avoid the microwave if possible, as it can make the crust soggy. Add fresh garnish after reheating to keep things bright and lively.
FAQs
Can I use a different cheese instead of goat cheese?
Absolutely! Feta or ricotta both work well if you prefer a milder or saltier flavor. The texture will be slightly different, but the tarts will still taste delicious.
What mushrooms are best for this recipe?
Cremini mushrooms are classic, but feel free to experiment with a mix—shiitake, oyster, or even portobello add extra richness and variety. Just be sure to slice them thinly for even cooking.
Can I make Mushroom and Goat Cheese Tarts with Shallots ahead of time?
Yes! You can assemble the tarts a few hours ahead and keep them covered in the fridge before baking. Or, bake them completely and reheat just before serving—perfect for entertaining.
Do I need to peel the mushrooms?
No need! Simply wipe them clean with a damp paper towel and slice. The skins add flavor and help the mushrooms hold their shape during cooking.
How do I get the pastry extra puffed and golden?
Scoring the border and brushing the edges with egg wash are key. Make sure your oven is fully preheated before baking, and resist the urge to open the door too often—the steam helps the pastry rise beautifully.
Final Thoughts
If you’re looking for a show-stopping appetizer or brunch treat, Mushroom and Goat Cheese Tarts with Shallots are a foolproof choice. Every bite is a celebration of savory, creamy, and flaky goodness. I hope you’ll give this recipe a try and make it a staple at your own table—your friends and family will be asking for it again and again!
Print
Mushroom and Goat Cheese Tarts with Shallots Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 individual tarts
- Category: Appetizer, Brunch
- Method: Baking
- Cuisine: French-Inspired
- Diet: Vegetarian
Description
Delightfully savory and elegant, these Mushroom and Goat Cheese Tarts with Shallots make a perfect appetizer or brunch dish. Featuring a flaky puff pastry base topped with sautéed mushrooms, fragrant thyme, caramelized shallots, and creamy goat cheese, these tarts are a beautiful balance of earthy flavors and creamy texture. Easy to prepare yet impressive in presentation, they’re ideal for entertaining or a sophisticated snack.
Ingredients
Pastry
- 1 sheet puff pastry (thawed)
Sautéed Filling
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 shallots (thinly sliced)
- 2 cups mushrooms (cremini or mixed, sliced)
- 2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Topping
- 4 oz goat cheese (crumbled)
- 1 egg (beaten, for egg wash)
- Fresh arugula or microgreens for garnish (optional)
Instructions
- Preheat oven. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for the tarts.
- Cook the shallots and mushrooms. Heat olive oil and butter in a skillet over medium heat. Add the thinly sliced shallots and cook for 2–3 minutes until they soften. Add sliced mushrooms, thyme, salt, and pepper, sautéing for 6–8 minutes until the mushrooms are browned and most moisture has evaporated. Remove from heat and let cool slightly.
- Prepare the puff pastry. On a lightly floured surface, roll out the thawed puff pastry sheet and cut it into 4 equal rectangles or circles. Place the pieces on the prepared baking sheet. Using a knife, score a border about 1/2 inch from the edges on each tart without cutting all the way through; this allows the edges to puff up during baking.
- Assemble the tarts. Evenly divide the mushroom and shallot mixture inside the scored borders of each pastry piece. Sprinkle crumbled goat cheese over the mushrooms. Brush the exposed pastry edges with the beaten egg to give a glossy golden finish when baked.
- Bake the tarts. Bake in the preheated oven for 18–20 minutes or until the pastry is golden brown and puffed. Remove from the oven and let cool slightly.
- Garnish and serve. Top each tart with fresh arugula or microgreens if desired. Serve warm or at room temperature for a delicious appetizer or brunch treat.
Notes
- These tarts can be made ahead and gently reheated in the oven before serving.
- For extra flavor, drizzle balsamic glaze over the finished tarts.
- You can substitute goat cheese with feta or ricotta for variation.
Nutrition
- Serving Size: 1 tart
- Calories: 310
- Sugar: 3g
- Sodium: 310mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg
