Description
These Mushroom, Shallot, and Herbed Goat Cheese Tarts are elegant yet easy-to-make puff pastry treats perfect for appetizers or light meals. Featuring a savory blend of sautéed mushrooms, shallots, garlic, fresh herbs, and creamy goat cheese, they bake to golden perfection and deliver rich, comforting flavors with a crisp, flaky crust.
Ingredients
Scale
Puff Pastry Base
- 10 4-inch puff pastry sheet squares
Filling
- 8 oz mushrooms, sliced (any kind)
- 1 shallot, finely chopped
- 3 garlic cloves, minced
- 1/3 cup parsley leaves, roughly chopped
- 2 tablespoons olive oil
- 1/4 cup parmesan cheese
- 4 oz goat cheese
- 1/4 teaspoon sage
- 1/4 teaspoon thyme
- 1/4 teaspoon rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup white wine (can substitute with chicken broth)
Finishing
- 1 egg, whisked (for egg wash)
Instructions
- Prepare Oven and Puff Pastry: Preheat your oven to 400°F (205°C) and prepare two large baking sheets. Place the 4-inch puff pastry squares on the pans, spaced an inch or two apart, with no more than 6 squares per pan. Use a fork to gently poke holes on the surface of each square, taking care not to pierce through.
- Sauté Aromatics and Mushrooms: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the finely chopped shallot and minced garlic, sautéing for 1-2 minutes until fragrant. Add the sliced mushrooms, remaining tablespoon of olive oil, and all spices (sage, thyme, rosemary, salt, and pepper). Stir and cook for another 2 minutes.
- Add Liquid and Simmer: Pour in the white wine (or chicken broth substitute) and let the mixture cook for 4-5 minutes until liquid reduces and mushrooms soften.
- Combine Cheeses and Herbs: Remove skillet from heat. Stir in the goat cheese, parmesan, and chopped parsley until the goat cheese melts and the filling thickens to a creamy consistency.
- Assemble Tarts: Spoon generous portions of the mushroom and cheese mixture onto each puff pastry square. Optionally, pinch the edges of the puff pastry to create fun shapes—either pinching all four corners for curved edges or pinching two sides for a boat-shaped tart. You may top with extra filling for added flavor and presentation.
- Apply Egg Wash and Bake: Use a brush to apply the whisked egg wash over the exposed puff pastry edges only, avoiding the filling. Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.
- Serve: Remove from oven and let tarts cool slightly before serving warm. Enjoy these delicious, flaky mushroom and goat cheese tarts as a perfect appetizer or light snack.
Notes
- You can use any variety of mushrooms such as cremini, button, or shiitake according to your preference.
- The white wine can be substituted with chicken broth for a non-alcoholic version.
- When poking holes in the puff pastry, avoid poking through to prevent the filling from leaking out during baking.
- Shaping the puff pastry edges adds visual appeal and can help keep the filling contained.
- Serve the tarts warm for the best flavor and texture.
- Store leftovers in an airtight container in the refrigerator up to 2 days and reheat before serving.
