Description
These Savory Mushroom and Goat Cheese Tarts with Shallots are a delightful appetizer or light meal featuring a flaky puff pastry base topped with a rich blend of sautéed mushrooms, shallots, garlic, and creamy goat cheese. Infused with fresh thyme and enhanced by a splash of white wine, these tarts offer a perfect balance of earthy and tangy flavors, baked to golden perfection for a warm, savory treat perfect for entertaining or a cozy homemade snack.
Ingredients
Scale
Filling
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 medium shallots, thinly sliced
- 2 garlic cloves, minced
- 300g (10 oz) mixed mushrooms (such as cremini, shiitake, or oyster), sliced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup white wine or vegetable stock
Pastry and Topping
- 4 oz (120g) goat cheese, softened
- 320g (11 oz) puff pastry sheet
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- Fresh thyme leaves or parsley, for garnish (optional)
Instructions
- Prepare the Filling: Heat the butter and olive oil together in a large skillet over medium heat. Add the sliced shallots and sauté them for 3–4 minutes until they become soft and translucent, creating a flavorful base for the mushroom mixture.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, enhancing the aroma and depth of the filling.
- Cook Mushrooms and Seasonings: Add the sliced mushrooms, thyme, salt, and pepper to the skillet. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and turn tender and browned.
- Deglaze and Reduce: Pour in the white wine or vegetable stock to deglaze the pan. Continue cooking for 2 more minutes to allow the liquid to reduce and intensify the flavor. Remove from heat and allow the mixture to cool slightly.
- Prepare Puff Pastry: While the filling cools, preheat your oven to 200°C (180°C fan) or 400°F. Line a baking sheet with parchment paper to prevent sticking.
- Cut Pastry: Unroll the puff pastry sheet onto a clean surface and cut it into 6 equal rectangles or circles, depending on your preference for tart shapes.
- Score Borders: Using a sharp knife, gently score a 1 cm (1/2 inch) border around the edge of each pastry piece without cutting all the way through. This helps the edges puff separately from the center.
- Assemble Tarts: Spread a thin layer of softened goat cheese in the center of each pastry piece, staying within the scored border to create a creamy base.
- Add Mushroom Filling: Spoon the cooled mushroom mixture evenly over the goat cheese layer on each tart, distributing it carefully to avoid spilling over the edges.
- Apply Egg Wash: Brush the borders of each pastry with the beaten egg wash mixture to ensure a shiny, golden finish during baking.
- Bake the Tarts: Place the assembled tarts onto the prepared baking sheet and bake in the preheated oven for 20–25 minutes, or until the puff pastry is golden brown and fully puffed.
- Garnish and Serve: Remove the tarts from the oven and let them cool slightly for a few minutes. Garnish with fresh thyme leaves or parsley if desired, and serve warm for best flavor.
Notes
- You can substitute white wine with vegetable stock to keep the recipe alcohol-free.
- Ensure the goat cheese is softened before spreading to make the assembly easier.
- The puff pastry can be homemade or store-bought; thaw it according to package instructions if frozen.
- For added flavor, try incorporating finely chopped fresh herbs such as parsley or chives into the mushroom mixture.
- These tarts are best served warm but can be reheated gently in the oven before serving.
