Go Back

Mushroom Shallot and Herbed Goat Cheese Tarts

A delicious blend of earthy mushrooms, sweet shallots, and tangy herbed goat cheese enveloped in a flaky pastry crust, perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 tarts
Course: Appetizer, Snack
Cuisine: French, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the tarts
  • 1 sheet puff pastry (thawed, if frozen)
  • 8 oz mushrooms (sliced, any variety such as cremini or button)
  • 2 medium shallots (finely diced)
  • 4 oz herbed goat cheese (room temperature)
  • 2 tbsp olive oil
  • 1 tsp fresh thyme (or 1/2 tsp dried thyme)
  • to taste Salt and pepper
  • 1 egg (beaten, for egg wash, optional)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface to about 1/8 inch thickness.
  2. Using a sharp knife, cut the pastry into squares, about 4x4 inches. Place them on a baking sheet lined with parchment paper.
Cooking
  1. In a large sauté pan, heat olive oil over medium heat. Add the diced shallots and cook until they become translucent, approximately 3-4 minutes.
  2. Incorporate the sliced mushrooms, thyme, salt, and pepper. Cook until the mushrooms are tender and any liquid has evaporated, about 5-7 minutes.
Assembly
  1. Spread a layer of herbed goat cheese in the center of each puff pastry square, leaving some space on the edges.
  2. Top with the sautéed mushroom and shallot mixture.
Baking
  1. If using, brush the edges of the pastry with the beaten egg for a golden finish.
  2. Bake in the preheated oven for 15-20 minutes, or until the tarts are puffed and golden brown.
Serving
  1. Allow the tarts to cool for a few minutes before serving. Enjoy warm or at room temperature.

Notes

If goat cheese isn’t your thing, try cream cheese mixed with herbs for a similar creamy texture. To streamline the process, prepare the mushroom and shallot filling ahead of time. Ensure that the filling isn’t too moist before adding it to the tarts.