Mushroom, Shallot, and Herbed Goat Cheese Tarts
Mushroom, Shallot, and Herbed Goat Cheese Tarts
Ingredients
Pastry & Base
- 1 sheet puff pastry, thawed
- 4 oz goat cheese, herbed or plain
- 1/4 cup heavy cream
- 1 large egg, beaten, for egg wash
The Topping
- 2 cups mushrooms, sliced (cremini, button, or gourmet mix)
- 2 shallots, large, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves, plus extra for garnish
Pantry Staples
- 1 tablespoon olive oil
- 1 tablespoon butter
- to taste salt
- to taste freshly ground black pepper
Instructions
- 1
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a skillet over medium heat. Sauté the 2 large thinly sliced shallots, 2 cups of sliced mushrooms, 2 cloves of minced garlic, and 1 teaspoon of fresh thyme leaves until the mushrooms are browned and tender. Season with salt and freshly ground black pepper to taste.
⏱️ 8 min
- 2
On a lightly floured surface, roll out the 1 sheet of puff pastry. Cut the pastry into desired shapes (squares or circles). Use a knife to lightly score a 1/2-inch border around the edges of each pastry piece, being careful not to cut all the way through.
⏱️ 5 min
- 3
Spread a layer of the 4 oz goat cheese within the scored border of each pastry piece. Top with the sautéed mushroom mixture. If desired, drizzle a small amount of the 1/4 cup heavy cream over the filling.
⏱️ 4 min
- 4
Brush the outer borders of the pastry with the 1 large beaten egg.
⏱️ 1 min
- 5
Place the tarts on a lined baking sheet and bake at 400°F (200°C) for 15–20 minutes, or until the pastry is puffed and golden brown.
⏱️ 20 min•🌡️ 400
- 6
Sprinkle with extra fresh thyme for garnish and serve warm.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mushroom, Shallot, and Herbed Goat Cheese Tarts
Pastry & Base
- 1 sheet puff pastry, thawed
- 4 oz goat cheese, herbed or plain
- 1/4 cup heavy cream
- 1 large egg, beaten, for egg wash
The Topping
- 2 cups mushrooms, sliced (cremini, button, or gourmet mix)
- 2 shallots, large, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves, plus extra for garnish
Pantry Staples
- 1 tablespoon olive oil
- 1 tablespoon butter
- to taste salt
- to taste freshly ground black pepper
Instructions
- 1
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a skillet over medium heat. Sauté the 2 large thinly sliced shallots, 2 cups of sliced mushrooms, 2 cloves of minced garlic, and 1 teaspoon of fresh thyme leaves until the mushrooms are browned and tender. Season with salt and freshly ground black pepper to taste.
⏱️ 8 min - 2
On a lightly floured surface, roll out the 1 sheet of puff pastry. Cut the pastry into desired shapes (squares or circles). Use a knife to lightly score a 1/2-inch border around the edges of each pastry piece, being careful not to cut all the way through.
⏱️ 5 min - 3
Spread a layer of the 4 oz goat cheese within the scored border of each pastry piece. Top with the sautéed mushroom mixture. If desired, drizzle a small amount of the 1/4 cup heavy cream over the filling.
⏱️ 4 min - 4
Brush the outer borders of the pastry with the 1 large beaten egg.
⏱️ 1 min - 5
Place the tarts on a lined baking sheet and bake at 400°F (200°C) for 15–20 minutes, or until the pastry is puffed and golden brown.
⏱️ 20 min•🌡️ 400 - 6
Sprinkle with extra fresh thyme for garnish and serve warm.
⏱️ 1 min