If ever a tart could embody cozy elegance and rustic charm in one bite, it’s these Mushroom, Shallot and Herbed Goat Cheese Tarts. Flaky, golden puff pastry becomes the perfect canvas for earthy mushrooms, caramelized shallots, and creamy goat cheese swirling with aromatic herbs. Whether you’re crafting a show-stopping appetizer, a light lunch, or the star of a brunch spread, these tarts are pure magic—yet deceivingly simple to make. The combination of tender mushrooms, velvety cheese, and that buttery pastry is an instant favorite, and I’m so excited to share this staple on rotation in my kitchen.
Ingredients You’ll Need
The best part about Mushroom, Shallot and Herbed Goat Cheese Tarts is how a handful of simple, staple ingredients transforms into something absolutely irresistible. Every component has its moment to shine, bringing wonderful textures and savory flavors that meld beautifully together.
- Puff pastry: This buttery, flaky foundation makes the tarts crispy on the outside with a tender, melt-in-your-mouth interior—don’t skip the thawing for easy handling!
- Cremini or baby bella mushrooms: Their deep, earthy flavor and juicy texture are the perfect match for creamy cheese and aromatic herbs.
- Shallots: Sliced thin, they caramelize into a gentle sweetness that balances the mushrooms and goat cheese.
- Olive oil: Used in the sauté, it enhances the richness and allows everything to cook up beautifully without sticking.
- Salt and pepper: Essential for seasoning each layer—taste as you go to get it just right!
- Goat cheese: The star ingredient offers tang and creaminess, and softens perfectly to mix with fresh herbs.
- Fresh thyme (or dried thyme): Lends that quintessential herby boost, making each bite extra fragrant.
- Fresh rosemary (or dried): A little goes a long way in adding depth and a woodsy note to the cheese spread.
- Garlic: Just a clove, minced, brings lovely warmth and complexity to the filling.
- Egg (for egg wash): Brushed on the pastry edges, it ensures your tarts bake up shiny and beautifully golden.
- Optional garnish (fresh thyme sprigs or parsley): A sprinkle of fresh green right before serving adds color and brightness.
How to Make Mushroom, Shallot and Herbed Goat Cheese Tarts
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 400 °F (200 °C) and lining a baking sheet with parchment paper. This way, you’ll have everything hot and ready for your puff pastry tarts to bake up perfectly golden, without any sticking or fuss.
Step 2: Sauté Shallots and Mushrooms
In a skillet over medium heat, warm 1 tablespoon of olive oil and add the sliced shallots. Let them soften for 2–3 minutes, then pile in your mushrooms, season generously with salt and pepper, and sauté until they release their juices and begin to turn golden, about 5–6 minutes. Stir in the minced garlic right at the end—just long enough for its aroma to bloom—then set the mixture aside to cool slightly.
Step 3: Mix the Herbed Goat Cheese
In a small bowl, combine your softened goat cheese with fresh thyme and rosemary. I find that stirring this together while the mushrooms cool helps the cheese become extra creamy and ensures every bite is flecked with herbs.
Step 4: Prepare and Score the Puff Pastry
On a lightly floured surface, unfold your puff pastry sheet and slice it into four equal rectangles or squares—don’t worry about perfection here! Transfer each piece to your prepared baking sheet. With the tip of a sharp knife, gently score a border about half an inch inside the edge of each rectangle, being careful not to cut all the way through. This will help the edges puff up while baking, giving you that classic tart look.
Step 5: Assemble the Tarts
Spread a thin, even layer of the herbed goat cheese within the border lines of each pastry square. Don’t go all the way to the edge; you want room for those edges to puff up! Then, top generously and evenly with the mushroom and shallot mixture.
Step 6: Brush with Egg Wash
Take your beaten egg and, using a pastry brush, coat the outer edges of the puff pastry. This simple step turns the borders a gorgeous, shiny golden brown once baked—making the tarts look as good as they taste.
Step 7: Bake to Perfection
Slide the tray into your preheated oven and bake for 18–20 minutes. Watch for the pastry to rise and turn golden brown and for the cheese to become just slightly melted. The kitchen will smell incredible by now!
Step 8: Rest and Garnish
Once they’re baked to perfection, let the Mushroom, Shallot and Herbed Goat Cheese Tarts rest for a few minutes on the sheet. Finish them off with a sprinkle of fresh thyme sprigs or chopped parsley for a pop of color and extra freshness.
How to Serve Mushroom, Shallot and Herbed Goat Cheese Tarts
Garnishes
A last-minute scatter of fresh thyme or parsley does more than just add color—it brings a little aromatic brightness that cuts through the rich cheese and earthy mushrooms. I adore how those tiny green flecks signal homemade flair and invite everyone to dig in.
Side Dishes
Lean into the cozy, savory vibes by pairing these tarts with a crisp salad of peppery arugula tossed in a light lemon vinaigrette. For a heartier meal, consider a bowl of creamy tomato soup or a simple lentil salad. Any combination that compliments their earthy herbs and rich cheese will work wonderfully.
Creative Ways to Present
Impress your guests by slicing each tart into small squares for an irresistible finger food on appetizer platters. Or serve whole tarts on individual plates for brunch with a drizzle of good balsamic reduction over the top. For special entertaining, layer them with microgreens and edible flowers for that extra pop.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Mushroom, Shallot and Herbed Goat Cheese Tarts, let them cool completely, then store in an airtight container in the fridge. They’ll keep beautifully for up to three days—perfect for impromptu snacks or quick lunches.
Freezing
These tarts are freezer-friendly, too! Place cooled tarts in a single layer on a parchment-lined tray to freeze until firm, then transfer to a zip-top bag or airtight container. They’ll keep well for about a month; just thaw in the fridge before reheating.
Reheating
For best texture, reheat tarts in a 350 °F (175 °C) oven for 8–10 minutes. This crisps up the pastry again and warms the filling perfectly. The microwave works in a pinch, but the oven truly brings them back to life.
FAQs
Can I use store-bought puff pastry for this recipe?
Absolutely! Store-bought puff pastry is a fantastic shortcut and makes these Mushroom, Shallot and Herbed Goat Cheese Tarts perfectly accessible for any level of home cook. Just be sure it’s fully thawed for easy handling and the best rise.
What’s the best way to clean mushrooms for the tarts?
Wipe mushrooms gently with a damp paper towel to remove any dirt—avoid soaking them in water as they’ll absorb moisture and won’t brown as nicely when sautéed.
Can I substitute another cheese for goat cheese?
Definitely! If goat cheese isn’t your favorite, try whipped ricotta, cream cheese mixed with herbs, or even a blend of feta and cream cheese. The tanginess of goat cheese is special, but these tarts are deliciously adaptable.
How can I make this recipe vegetarian-friendly?
Good news—the Mushroom, Shallot and Herbed Goat Cheese Tarts are naturally vegetarian! If you’d like to make them vegan, use a dairy-free puff pastry, vegan cheese, and brush the edges with plant-based milk instead of egg wash.
Do these tarts taste good at room temperature?
Yes, they’re delicious warm or at room temp! In fact, the flavors meld even more when they’ve cooled slightly, making them perfect for taking to picnics, potlucks, or lunchboxes.
Final Thoughts
Whether you’re celebrating a special occasion or just want to delight in something beautifully homemade, Mushroom, Shallot and Herbed Goat Cheese Tarts never fail to impress. With their buttery pastry, savory filling, and just a hint of fresh herbs, they’re a crowd-pleaser you’ll reach for again and again. I can’t wait for you to give them a try and share the joy of this utterly comforting tart with your friends and family!
Print
Mushroom, Shallot and Herbed Goat Cheese Tarts Recipe
- Total Time: 35 minutes
- Yield: 4 tarts
- Diet: Vegetarian
Description
These Mushroom, Shallot, and Herbed Goat Cheese Tarts are a deliciously elegant appetizer or light meal. Flaky puff pastry forms the base for caramelized mushrooms and shallots, layered atop a creamy spread of herbed goat cheese. Quick to assemble, gorgeous to serve, and full of savory flavor, they are perfect for entertaining or a special weeknight treat.
Ingredients
Puff Pastry Base
- 1 sheet puff pastry (thawed, about 8 oz)
- 1 egg, beaten (for egg wash)
Mushroom–Shallot Mixture
- 8 oz cremini or baby bella mushrooms, sliced
- 2 shallots, thinly sliced
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
- 1 garlic clove, minced
Herbed Goat Cheese
- 4 oz goat cheese, softened
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 teaspoon fresh rosemary, finely chopped (or ¼ teaspoon dried)
Garnish (Optional)
- Fresh thyme sprigs or chopped parsley, for garnish
Instructions
- Prep the Oven and Baking Sheet: Preheat your oven to 400 °F (200 °C). Line a baking sheet with parchment paper to prevent sticking.
- Sauté the Vegetables: In a medium skillet over medium heat, heat 1 tablespoon of olive oil. Add the thinly sliced shallots and cook until they soften, about 2–3 minutes. Add the sliced mushrooms, season with salt and pepper, and cook until they release their moisture and turn golden brown, about 5–6 minutes. Remove from heat, stir in minced garlic, and set aside to cool slightly.
- Make the Herbed Goat Cheese: In a small bowl, combine the softened goat cheese with fresh thyme and rosemary until mixed well and fragrant.
- Prepare the Puff Pastry: On a lightly floured surface, unfold the puff pastry sheet and cut it into 4 equal rectangles or squares. Place the pastry pieces on the prepared baking sheet. Use a sharp knife to score a ½-inch border around each piece, being careful not to cut all the way through.
- Assemble the Tarts: Spread a thin, even layer of the herbed goat cheese mixture inside the borders of each pastry rectangle, ensuring you leave the border clear.
- Add the Mushroom–Shallot Topping: Spoon the sautéed mushroom and shallot mixture evenly over the goat cheese on each tart.
- Apply the Egg Wash: Brush the exposed pastry edges with the beaten egg to promote a golden and glossy finish.
- Bake: Transfer the baking sheet to the oven and bake the tarts for 18–20 minutes, until the pastry is puffed, crisp, and richly golden, and the cheese is creamy and slightly melted.
- Garnish and Serve: Remove the tarts from the oven and let them rest for a few minutes. Garnish with fresh thyme sprigs or chopped parsley if you like. Serve warm or at room temperature for best flavor and texture.
Notes
- Be sure to thaw the puff pastry according to package directions to prevent cracks.
- You can substitute button mushrooms or other varieties if preferred.
- For a tangier spread, substitute half the goat cheese with cream cheese.
- Leftover tarts can be reheated in a 350°F oven for 5–7 minutes to restore crispness.
- Perfect as an appetizer, lunch, or a side with soup or salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: French-inspired