Description
These Mushroom, Shallot, and Herbed Goat Cheese Tarts feature a flaky puff pastry base topped with a savory mixture of sautéed mushrooms, shallots, garlic, fresh herbs, and creamy goat cheese. Perfect as an appetizer or a light snack, these tarts combine rich flavors and an easy preparation method using puff pastry squares baked to golden perfection.
Ingredients
Scale
Pastry
- 10 4-inch puff pastry sheet squares
Filling
- 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 black pepper
- 1/4 cup white wine (or substitute with chicken broth)
- 1 egg, whisked (for egg wash)
Instructions
- Preheat Oven: Preheat the oven to 400F and prepare two large baking pans. Arrange the 4-inch puff pastry squares on the pans spaced by an inch or two, with no more than 6 squares per pan. Use a fork to poke small holes on each pastry square’s surface without piercing all the way through.
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped shallot and minced garlic, sautéing for 1-2 minutes until fragrant. Add the sliced mushrooms, remaining olive oil, and the spices (sage, thyme, rosemary, salt, pepper). Cook for 2 more minutes.
- Add Wine and Simmer: Pour in the white wine (or chicken broth) and continue cooking for an additional 4-5 minutes to reduce the liquid and concentrate the flavors.
- Mix Cheeses and Herbs: Turn off the heat and stir in the goat cheese, parmesan cheese, and chopped parsley. Mix until the goat cheese melts and blends into a thick, creamy filling.
- Fill Pastry Squares: Spoon generous portions of the mushroom and cheese mixture onto each puff pastry square. Optionally, pinch the edges of the pastry squares to form a decorative design or leave them open to puff naturally.
- Apply Egg Wash: Brush the exposed puff pastry edges with the whisked egg wash, avoiding the filling areas, to achieve a golden-brown crust during baking.
- Bake: Place the prepared pans in the oven and bake for 25-30 minutes until the puff pastry is puffed and golden brown.
- Serve: Remove from oven and let cool slightly before serving. Enjoy warm as a delightful appetizer or snack.
Notes
- Use frozen pre-cut puff pastry squares (4×4 inch) for convenience or cut your own from puff pastry rolls.
- Ensure puff pastry is fully thawed before use: thaw overnight in fridge or at room temperature for at least two hours.
- Preferred brand is Bakara French-style puff pastry for best taste and texture, but any good-quality puff pastry works.
- Substitute white wine with chicken broth if desired.
- Pinching the pastry edges creates a decorative, boat-like tart shape and helps keep filling contained.
Nutrition
- Serving Size: 1 tart
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 40 mg
