Name: Mushroom Tart with Goat Cheese
Prep time: 10 min
Cook time: 25 min
Total time: 50 min
Cuisine: French
Ingredients: 9–10 oz puff pastry dough, defrosted and cold; 4 oz goat cheese, at room temperature; 1 tablespoon olive oil; 1 clove garlic, minced; 1 teaspoon fresh thyme, chopped; 1 tablespoon butter; 8 oz mushrooms (white button or crimini), sliced; 1 shallot, thinly sliced; Salt and pepper, to taste; 1 egg, beaten (for egg wash)

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I take flaky puff pastry and layer it with creamy goat cheese mixed with fresh herbs, then top it with savory sautéed mushrooms and shallots. This mushroom tart comes together easily and makes a delicious, elegant dish that works for brunch, an appetizer, or even a light dinner.

Mushroom Tart with Goat Cheese

Why You’ll Love This Recipe

I love how effortless this tart feels while still being something I’d proudly serve guests. It uses store-bought puff pastry for convenience, yet the flavors taste gourmet. I can prepare it in under an hour, and the combination of earthy mushrooms and tangy goat cheese always wins people over. Plus, it’s flexible enough to tweak depending on what I have in my fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

puff pastry dough (about 9–10 oz), defrosted and cold
goat cheese (about 4 oz), at room temperature
olive oil
garlic, minced
fresh thyme, chopped
butter
mushrooms (white button or crimini), sliced
shallot, thinly sliced
salt and pepper
1 egg (for egg wash)

Directions

I preheat the oven to 375°F and line a baking sheet with parchment paper.
I mix the goat cheese, olive oil, garlic, and thyme in a bowl until creamy, then set it aside.
In a skillet, I melt butter over medium-high heat, add the mushrooms and shallots, season with salt and pepper, and cook until they’re softened and most of the liquid has evaporated. I let them cool slightly.
I roll the puff pastry into a 10″ × 15″ rectangle, trimming the edges if needed. After transferring it to the baking sheet, I score a 1-inch border and prick the center section with a fork.
I spread the goat cheese mixture evenly inside the border, then top it with the mushroom mixture.
I whisk the egg with a little water and brush it over the edges of the pastry.
I bake the tart for 20–25 minutes, or until the crust is golden brown and puffed. I let it rest before slicing and serving.

Servings and timing

This tart makes about 6 servings. It takes me around 10 minutes to prep, 25 minutes to bake, and a few minutes to cool. Altogether, I have it on the table in about 50 minutes.

Variations

I sometimes swap goat cheese for ricotta, feta, or cream cheese for different textures and flavors.
I add crisped bacon, pancetta, or even caramelized onions for an extra savory layer.
I’ve tried mixing in sautéed spinach, asparagus, or leeks with the mushrooms for added vegetables.
For a fancy finish, I drizzle truffle oil, a touch of pesto, or a balsamic glaze right before serving.

storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 4 days. When I want to reheat a slice, I pop it in a 350°F oven for about 10–15 minutes so the crust stays crisp. It also freezes well—I just wrap slices tightly, freeze for up to 2 months, then thaw and reheat in the oven when needed.

FAQs

What mushrooms should I use?

I usually use white button or crimini mushrooms, but sometimes I mix in shiitake or portobello for a deeper flavor.

Can I use homemade dough?

Yes, when I have time, I make my own tart or pie crust for a more rustic look and slightly richer flavor.

Is there a dairy-free version?

Absolutely. I use plant-based cheese alternatives and olive oil instead of butter for a dairy-free tart.

What goes well with this tart?

I like to serve it with a fresh green salad, roasted vegetables, or a glass of light white wine to complete the meal.

How do I keep the crust from getting soggy?

I make sure the mushroom mixture is cooled before adding it to the pastry and avoid overloading it so moisture doesn’t seep into the crust.

Conclusion

This mushroom tart is one of my go-to recipes when I want something that looks and tastes impressive without too much effort. It’s rich, savory, and endlessly customizable—perfect for feeding friends or treating myself to something special.