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

Scale

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

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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

Nutrition

Serving Size: 1 tart
Calories: 300
Sugar: 2g
Sodium: 350mg
Fat: 19g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 2g
Protein: 7g
Cholesterol: 45mg