Description
Delight in these savory mushroom and goat cheese tarts featuring a flaky puff pastry crust, rich goat cheese, and a flavorful mixture of sautéed mushrooms, shallots, and fresh thyme. Perfect as an elegant appetizer or a sophisticated brunch treat, these tarts are easy to prepare and sure to impress.
Ingredients
Scale
Pastry
- 1 sheet puff pastry (thawed)
Filling
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cups mixed mushrooms (such as cremini, shiitake, and oyster, sliced)
- 2 shallots (thinly sliced)
- 2 teaspoons fresh thyme leaves
- 4 ounces goat cheese (softened)
- 2 tablespoons heavy cream
- salt and black pepper to taste
Finishing
- 1 egg (beaten, for egg wash)
- microgreens or arugula for garnish (optional)
Instructions
- Prepare the Puff Pastry: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the thawed puff pastry sheet and cut it into 4 equal rectangles. Place these rectangles on a parchment-lined baking sheet. Score a ½-inch border around each rectangle carefully without cutting all the way through, then prick the centers with a fork to prevent excessive puffing while baking.
- Sauté the Mushrooms and Shallots: Heat the olive oil and butter in a skillet over medium heat until melted and hot. Add the sliced mushrooms and cook for 5 to 7 minutes, stirring occasionally, until they soften and turn golden brown. Add the thinly sliced shallots and fresh thyme leaves, cooking for an additional 2 to 3 minutes until the shallots are fragrant and tender. Season the mixture with salt and black pepper to taste, then remove it from the heat.
- Prepare the Goat Cheese Mixture: In a small bowl, combine the softened goat cheese with the heavy cream and blend until smooth and spreadable. This will create a creamy layer that complements the flavorful mushrooms.
- Assemble the Tarts: Spread a thin, even layer of the goat cheese mixture on the center of each chilled pastry rectangle, keeping within the scored border. Spoon the mushroom and shallot mixture evenly over the goat cheese layer on each tart.
- Apply Egg Wash and Bake: Using a pastry brush, carefully brush the beaten egg along the scored edges of each pastry rectangle. This will give the tarts a beautiful golden finish once baked. Place the baking sheet in the preheated oven and bake for 18 to 22 minutes, or until the pastry is puffed, crisp, and golden brown.
- Serve: Remove the tarts from the oven and let them cool slightly. Garnish with fresh microgreens or arugula for a touch of color and flavor, if desired. Serve warm to enjoy the full depth of taste and texture.
Notes
- You can prepare the mushroom filling ahead of time and assemble the tarts just before baking to save time.
- For a different flavor profile, substitute the goat cheese with ricotta or cream cheese.
- These tarts make a fantastic appetizer or an elegant brunch option.
