Mushroom, Shallot, and Herbed Goat Cheese Tartlets
Mushroom, Shallot, and Herbed Goat Cheese Tartlets
Ingredients
- 10 puff pastry squares, 4-inch, thawed
- 1 large egg, for egg wash
- 2 tablespoons extra virgin olive oil
- 8 oz mushrooms, Cremini or Button, sliced
- 1 shallot, finely chopped
- 3 garlic cloves, minced
- 1/3 cup fresh parsley, chopped
- 1/4 teaspoon dried sage
- 4 oz herbed goat cheese, crumbled
- salt, to taste
- pepper, to taste
- fresh thyme, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Lay out the 10 thawed 4-inch puff pastry squares on the prepared baking tray. Using a fork, gently poke the centers of each pastry square, leaving a small border around the edges.
⏱️ 3 min
- 3
In a skillet, heat the 2 tablespoons of extra virgin olive oil over medium heat. Add the finely chopped shallot and minced garlic cloves to the skillet and cook for 2 minutes, until fragrant.
⏱️ 2 min
- 4
Add the 8 oz of sliced mushrooms, 1/3 cup of chopped fresh parsley, and 1/4 teaspoon of dried sage to the skillet. Cook for 5–7 minutes, stirring occasionally, until the mushrooms are tender and most of their liquid has evaporated. Season the mushroom mixture with salt and pepper to taste.
⏱️ 7 min
- 5
Spoon the cooked mushroom mixture into the poked centers of each puff pastry square on the baking tray.
⏱️ 3 min
- 6
Crumble the 4 oz of herbed goat cheese over the mushroom mixture on each tartlet.
⏱️ 2 min
- 7
In a small bowl, whisk the 1 large egg to create an egg wash. Brush the edges of each puff pastry square with the beaten egg.
⏱️ 3 min
- 8
Bake the tartlets in the preheated oven for 15–20 minutes, or until the pastry is golden brown and flaky.
⏱️ 20 min•🌡️ 400
- 9
Remove from the oven, garnish with fresh thyme, and serve warm.
Kitchen Tools
Nutrition Facts (per serving)
Mushroom, Shallot, and Herbed Goat Cheese Tartlets
- 10 puff pastry squares, 4-inch, thawed
- 1 large egg, for egg wash
- 2 tablespoons extra virgin olive oil
- 8 oz mushrooms, Cremini or Button, sliced
- 1 shallot, finely chopped
- 3 garlic cloves, minced
- 1/3 cup fresh parsley, chopped
- 1/4 teaspoon dried sage
- 4 oz herbed goat cheese, crumbled
- salt, to taste
- pepper, to taste
- fresh thyme, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Lay out the 10 thawed 4-inch puff pastry squares on the prepared baking tray. Using a fork, gently poke the centers of each pastry square, leaving a small border around the edges.
⏱️ 3 min - 3
In a skillet, heat the 2 tablespoons of extra virgin olive oil over medium heat. Add the finely chopped shallot and minced garlic cloves to the skillet and cook for 2 minutes, until fragrant.
⏱️ 2 min - 4
Add the 8 oz of sliced mushrooms, 1/3 cup of chopped fresh parsley, and 1/4 teaspoon of dried sage to the skillet. Cook for 5–7 minutes, stirring occasionally, until the mushrooms are tender and most of their liquid has evaporated. Season the mushroom mixture with salt and pepper to taste.
⏱️ 7 min - 5
Spoon the cooked mushroom mixture into the poked centers of each puff pastry square on the baking tray.
⏱️ 3 min - 6
Crumble the 4 oz of herbed goat cheese over the mushroom mixture on each tartlet.
⏱️ 2 min - 7
In a small bowl, whisk the 1 large egg to create an egg wash. Brush the edges of each puff pastry square with the beaten egg.
⏱️ 3 min - 8
Bake the tartlets in the preheated oven for 15–20 minutes, or until the pastry is golden brown and flaky.
⏱️ 20 min•🌡️ 400 - 9
Remove from the oven, garnish with fresh thyme, and serve warm.