Name: Mushroom, Shallot and Herbed Goat Cheese Tarts Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 40 min
Cuisine: French-inspired
Ingredients: 10 4-inch puff pastry sheet 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 pepper; 1 egg, whisked (for egg wash); 1/4 cup white wine (can substitute with chicken broth)

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Introduction

These Mushroom, Shallot, and Herbed Goat Cheese Tarts are a delightful blend of earthy flavors and creamy cheese encased in flaky puff pastry. Perfect as a savory appetizer or a light meal, they bring an elegant touch to any table with minimal effort.

The image shows five mushroom tarts placed on a wooden board, each with a golden brown, crispy puff pastry base. The base is thick and flaky with edges slightly raised and crispy. On top of each pastry is a creamy mushroom mixture with visible pieces of sliced mushrooms and green herbs, giving a textured and slightly glossy look. The mushrooms vary in shades of light brown and dark brown, scattered unevenly but generously over each tart. The herbs add touches of green throughout the creamy layer, enhancing the earthy feel. The wooden board rests on a white marbled surface, adding a clean and elegant contrast to the warm tones of the tarts. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 puff pastry sheets, 4-inch 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 each of sage, thyme, rosemary, salt, and pepper
1 egg, whisked (for egg wash)
1/4 cup white wine (can substitute with chicken broth)

Instructions

Step 1: Preheat your oven to 400°F and prepare two large baking pans. Arrange the puff pastry sheets on the pans, leaving an inch or two between each square. Limit to a maximum of 6 squares per pan. Use a fork to poke small holes across the surface of each square, being careful not to pierce through the dough.
Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shallot and garlic and sauté for 1–2 minutes. Then add the mushrooms, remaining tablespoon of olive oil, and all the spices. Cook for 2 more minutes, then pour in the white wine. Let it cook for an additional 4–5 minutes until the liquid reduces.
Step 3: Turn off the heat and stir in the goat cheese, parmesan, and parsley until the cheese melts and the mixture thickens.
Step 4: Spoon generous amounts of the mushroom mixture onto each puff pastry square. You can either leave the edges open for natural puffing, or pinch the sides to create decorative shapes like curved edges or boat-shaped tarts.
Step 5: Brush the exposed puff pastry edges (not the filling) with the whisked egg for a beautiful golden finish. Bake the tarts for 25–30 minutes or until the pastry is golden brown. Serve warm and enjoy!

Tips & Variations

Swap white wine for chicken broth if you prefer an alcohol-free option without sacrificing flavor.
Try adding cooked spinach or caramelized onions for extra depth and variety.
Use fresh herbs like thyme or rosemary instead of dried for a brighter flavor.
To avoid soggy pastry, make sure the mushroom mixture is not too wet before placing it on the dough.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the tarts in a preheated oven at 350°F for 10 minutes to keep the pastry crisp. Avoid microwaving as it can make the pastry soggy.

How to Serve

The image shows six pieces of raw dough each shaped into a square or star-like form and placed on parchment paper over a white marbled surface. Each dough piece has a creamy mushroom filling, with visible sliced mushrooms coated in a white sauce mixed with green herbs. The top three dough pieces are folded slightly inward around the filling, creating raised edges with folds and a rough texture, while the bottom three have one or two corners of the dough folded partially over the mushroom mixture, revealing most of the filling in the middle. The dough is pale yellow and smooth in texture, contrasting with the creamy, speckled mushroom filling. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen puff pastry sheets for this recipe?

Yes, frozen puff pastry sheets work well. Just be sure to thaw them according to the package instructions before assembling the tarts.

Can I prepare the filling in advance?

Absolutely. You can make the mushroom and cheese filling a day ahead and store it in the refrigerator. Assemble and bake the tarts when ready for fresh, warm pastries.