Description
This mushroom tart features flaky puff pastry topped with herbed goat cheese and savory sautéed mushrooms and shallots. It’s a quick and elegant dish ideal for brunch, appetizers, or a light dinner.
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)
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In a bowl, mix goat cheese, olive oil, garlic, and thyme until creamy. Set aside.
- In a skillet, melt butter over medium-high heat. Add mushrooms and shallots, season with salt and pepper, and cook until softened and liquid has evaporated. Let cool slightly.
- Roll puff pastry into a 10″ × 15″ rectangle and place on the prepared baking sheet. Score a 1-inch border around the edge and prick the center with a fork.
- Spread goat cheese mixture inside the border, then top with mushroom mixture.
- Brush pastry edges with egg wash.
- Bake for 20–25 minutes until crust is golden brown and puffed.
- Let rest briefly before slicing and serving.
Notes
- Swap goat cheese with ricotta, feta, or cream cheese for variation.
- Add bacon, pancetta, or caramelized onions for extra flavor.
- Mix in sautéed spinach, asparagus, or leeks for added vegetables.
- Drizzle with truffle oil, pesto, or balsamic glaze for a gourmet finish.
- Store in the fridge for up to 4 days or freeze for up to 2 months. Reheat in the oven to maintain crispness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 2g
- Sodium: 270mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 55mg
