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
Scale
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
