Name: Mushroom, Shallot and Herbed Goat Cheese Tarts Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French
Ingredients: 10 sheets 4-inch puff pastry squares; 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); 1 egg, whisked (for egg wash)

Jump to Recipe

Introduction

These Mushroom, Shallot, and Herbed Goat Cheese Tarts are a perfect savory treat for any occasion. With a flaky puff pastry base and a rich, flavorful filling, they make an impressive appetizer or light meal. Easy to prepare and full of fresh herbs, they’re sure to delight your taste buds.

Five mushroom tarts sit on a wooden board placed on a white marbled surface. Each tart has a golden brown, flaky puff pastry base with slightly raised edges, forming a shallow well filled with creamy mushroom sauce. The sauce is light beige with visible dark sautéed mushroom slices and small green herb bits mixed throughout. The tarts vary slightly in shape, some square and others more rounded, all showing the glossy baked pastry crust and textured mushroom topping. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 puff pastry squares, 4 inches each
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 each of sage, thyme, rosemary, salt, and pepper
1 egg, whisked (for egg wash)
1/4 cup white wine (or chicken broth as a substitute)

Instructions

Step 1: Preheat the oven to 400°F and prepare two large baking pans. Arrange the puff pastry squares on the pans, leaving 1 to 2 inches between each. Limit to 6 squares per pan. Use a fork to poke small holes in the surface of each pastry square, taking care not to pierce all the way through.
Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add shallot and garlic and sauté for 1–2 minutes. Add mushrooms, remaining tablespoon of olive oil, and all spices. Cook for 2 more minutes, then add white wine. Continue cooking for 4–5 minutes until liquid reduces slightly.
Step 3: Turn off heat. Stir in goat cheese, parmesan, and parsley until the goat cheese melts and the mixture thickens.
Step 4: Spoon a generous amount of the mushroom mixture onto each pastry square. You can leave the edges open to puff naturally or pinch the sides to create a decorative edge or boat shape. Feel free to add extra filling on top.
Step 5: Brush the exposed puff pastry edges with the whisked egg wash, avoiding the filling. Bake for 25–30 minutes until the pastry is golden brown. Serve warm and enjoy!

Tips & Variations

Use a mix of mushrooms like cremini, shiitake, or button for deeper flavor.
If you prefer a vegetarian dish, substitute chicken broth with vegetable broth for the liquid.
Try adding fresh thyme or rosemary leaves on top before baking for extra aroma.
For a creamier texture, fold in a spoonful of crème fraîche or cream cheese with the goat cheese.

Storage

Store leftover tarts in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10–15 minutes to restore crispiness. Avoid microwaving if possible, as it can make the pastry soggy.

How to Serve

Five golden-brown puff pastry tarts are arranged on a wooden cutting board against a white marbled textured surface. Each tart has a thick, flaky, and crispy crust with a shiny, lightly browned edge. The center of each tart is filled with a creamy mushroom mixture, showing sliced mushrooms cooked with herbs that give a mix of light brown, beige, and dark brown colors. The mushroom filling looks rich and sauce-like with visible green herb bits. The tarts have slightly different shapes, some more square and others more oval or diamond-shaped, with puffed-up corners. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, you can make the mushroom mixture a day ahead and refrigerate it. Bring it to room temperature and stir before assembling the tarts.

What if I don’t have puff pastry sheets?

Puff pastry is ideal for its flaky texture, but you can use phyllo dough or shortcrust pastry as alternatives. Adjust baking times accordingly since these doughs vary in cooking.