Mushroom, Shallot, and Herbed Goat Cheese Tarts Recipe
If you’re searching for a show-stopping appetizer that’s as elegant as it is easy to whip up, let me introduce you to Mushroom, Shallot, and Herbed Goat Cheese Tarts. These beauties are a masterclass in contrasts: flaky, golden puff pastry; creamy, tangy cheese; and deeply savory mushrooms and shallots, all with a kiss of fresh thyme. Whether you’re hosting brunch, planning a dinner party, or simply craving something special, these tarts deliver big flavor with minimal fuss and are guaranteed to earn rave reviews.
Ingredients You’ll Need
What I absolutely love about Mushroom, Shallot, and Herbed Goat Cheese Tarts is how each ingredient truly shines, enhancing the overall flavor and creating a harmonious bite. These are pantry-friendly staples and a couple of fresh touches that transform into something magical when combined.
- Puff pastry (1 sheet, thawed): The foundation for our tarts, puff pastry brings irresistible flakiness and a gorgeous golden finish.
- Olive oil (1 tablespoon): Adds a subtle richness and helps develop the flavors of the mushrooms and shallots.
- Unsalted butter (2 tablespoons): Gives depth and a silky texture to the sautéed veggies.
- Shallots (2, thinly sliced): Their natural sweetness and mild flavor are the perfect match for earthy mushrooms.
- Cremini or button mushrooms (8 oz, sliced): These mushrooms soak up all the buttery, herby goodness and add a meaty bite.
- Fresh thyme leaves (2 teaspoons, or 1/2 teaspoon dried): Infuses the filling with classic aromatic notes; thyme and mushrooms are a match made in heaven.
- Salt (1/2 teaspoon): Essential for seasoning and bringing out the natural flavors of the vegetables.
- Black pepper (1/4 teaspoon): Adds a gentle kick and rounds out the savory notes.
- Herbed goat cheese (4 oz, softened): Creamy, tangy, and packed with herby flavor—this cheese melts beautifully into each tart.
- Egg (1, beaten): Brushed along the pastry edges for a glossy, golden finish.
- Optional garnish: Fresh thyme or microgreens: These finishing touches not only look stunning but add a pop of freshness.
How to Make Mushroom, Shallot, and Herbed Goat Cheese Tarts
Step 1: Prep the Oven and Skillet
Begin by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This ensures your tarts bake evenly and makes cleanup a breeze. While the oven heats, grab a skillet and set it over medium heat, ready for the next step.
Step 2: Sauté the Shallots and Mushrooms
Pour the olive oil and butter into your skillet and let them melt together until shimmering. Add the thinly sliced shallots and cook for 2 to 3 minutes, just until they start to soften and turn translucent. Toss in the sliced mushrooms, thyme, salt, and pepper. Keep stirring occasionally for 8 to 10 minutes—the mushrooms should become golden brown and any excess moisture should cook off, concentrating all that earthy, aromatic flavor. Set the mixture aside to cool just a bit.
Step 3: Prepare the Puff Pastry Base
On a lightly floured surface, gently roll out your thawed puff pastry sheet. Using a sharp knife or pizza cutter, slice it into four equal rectangles. Carefully transfer these pieces onto your prepared baking sheet. Now, take a paring knife and score a border about half an inch from the edge of each rectangle—be careful not to cut all the way through! This border will help the pastry puff up dramatically around the filling for that bakery-worthy look.
Step 4: Assemble the Tarts
Spoon a generous layer of herbed goat cheese inside each pastry border, spreading it to the edges. Next, pile on the cooled mushroom and shallot mixture, dividing it evenly among the four tarts. Every bite will be bursting with savory, creamy deliciousness. Finally, brush the outer edges of the pastry with the beaten egg for a glossy, golden finish once baked.
Step 5: Bake to Perfection
Slide your tray into the hot oven and bake for 18 to 22 minutes. You’ll know they’re done when the pastry is beautifully puffed and golden brown, and the cheese is bubbling gently. Let the Mushroom, Shallot, and Herbed Goat Cheese Tarts cool for about five minutes before garnishing with a sprinkle of fresh thyme or a scatter of microgreens for that extra touch of flair.
How to Serve Mushroom, Shallot, and Herbed Goat Cheese Tarts
Garnishes
A final flourish can make these tarts even more eye-catching and flavorful. I love to scatter a few fresh thyme leaves or a handful of microgreens over the top just before serving. These garnishes add a pop of color and a hint of freshness that perfectly complements the rich filling of the Mushroom, Shallot, and Herbed Goat Cheese Tarts.
Side Dishes
For a light meal, pair your tarts with a simple arugula salad tossed in a lemony vinaigrette or serve alongside a bowl of lightly dressed greens. If you’re offering them as appetizers, they pair wonderfully with a sparkling wine or a crisp white—something that cuts through the richness and highlights the savory flavors.
Creative Ways to Present
For a party-ready spread, cut the tarts into smaller squares and serve them as bite-sized hors d’oeuvres. Or, place each tart on a small platter with a swirl of balsamic glaze and a few edible flowers for a restaurant-worthy presentation. However you serve them, Mushroom, Shallot, and Herbed Goat Cheese Tarts always bring a touch of elegance to the table.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Mushroom, Shallot, and Herbed Goat Cheese Tarts (lucky you!), let them cool completely before storing. Place them in an airtight container and refrigerate for up to three days. The pastry will soften over time, but the flavors only deepen and become more luscious.
Freezing
These tarts freeze beautifully! Just make sure they’re fully cooled, then wrap each tart individually in plastic wrap and tuck them into a freezer-safe bag or container. They’ll keep well for up to a month, making them a fantastic make-ahead option for busy weeks or unexpected guests.
Reheating
To reheat, pop the tarts in a preheated 350°F (175°C) oven for about 10 minutes, or until warmed through and the pastry is crisp again. Avoid microwaving, as it tends to make the puff pastry soggy—an oven or toaster oven is your best friend for restoring that irresistible crunch.
FAQs
Can I use a different cheese instead of herbed goat cheese?
Absolutely! While herbed goat cheese brings a tangy, creamy element to these tarts, you can easily swap in plain goat cheese, Boursin, ricotta, or even cream cheese blended with fresh herbs. The result will be slightly different but just as delicious.
What mushrooms work best for these tarts?
Cremini and button mushrooms are classic picks for Mushroom, Shallot, and Herbed Goat Cheese Tarts thanks to their mild, meaty flavor and easy availability. Feel free to experiment with wild mushrooms, like shiitake or oyster, for a more intense, earthy flavor profile.
Can I make these tarts gluten-free?
Definitely! Simply use your favorite gluten-free puff pastry (which you can often find in specialty or health food stores), and proceed as directed. The result is every bit as flaky and delicious as the classic version.
Are the tarts good served cold or at room temperature?
They are! Mushroom, Shallot, and Herbed Goat Cheese Tarts taste fantastic warm from the oven, but they’re just as lovely at room temperature, making them a perfect addition to a picnic, potluck, or buffet table.
Can I prepare the filling in advance?
Yes, you can sauté the mushroom and shallot mixture up to two days in advance. Keep it covered in the refrigerator, then assemble and bake the tarts when you’re ready to serve. This makes entertaining a breeze!
Final Thoughts
If you’re ready to wow your guests—or simply treat yourself—to something truly special, you can’t go wrong with Mushroom, Shallot, and Herbed Goat Cheese Tarts. They’re a celebration of simple, fresh ingredients and French-inspired elegance, all wrapped up in golden, flaky pastry. Give them a try and let these savory tarts earn a permanent spot in your entertaining (or anytime!) repertoire.
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Mushroom, Shallot, and Herbed Goat Cheese Tarts Recipe
- Total Time: 40 minutes
- Yield: 4 tarts 1x
- Diet: Vegetarian
Description
These Mushroom, Shallot, and Herbed Goat Cheese Tarts combine flaky puff pastry with a savory mixture of sautéed mushrooms, caramelized shallots, fresh thyme, and creamy herbed goat cheese. Perfect as an elegant appetizer, light brunch option, or vegetarian meal, these tarts feature a golden, puffed crust and rich flavors that will delight any palate.
Ingredients
Puff Pastry Base
- 1 sheet puff pastry (thawed)
- 1 egg (beaten, for egg wash)
Mushroom Shallot Filling
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 shallots (thinly sliced)
- 8 oz cremini or button mushrooms (sliced)
- 2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese
- 4 oz herbed goat cheese (softened)
Optional Garnish
- Fresh thyme or microgreens
Instructions
- Preheat and Prepare: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure a non-stick surface and easy cleanup.
- Sauté Shallots and Mushrooms: In a skillet over medium heat, melt the olive oil and unsalted butter together. Add the thinly sliced shallots and sauté for 2 to 3 minutes until they start to soften. Then add the sliced mushrooms, fresh thyme leaves, salt, and black pepper. Cook this mixture for 8 to 10 minutes, stirring occasionally, until the mushrooms turn golden brown and all moisture has evaporated. Remove from heat and allow to cool slightly.
- Prepare Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry sheet to smooth it out, then cut it into 4 equal rectangles. Transfer these rectangles onto the prepared baking sheet. Using a sharp knife, score a border about 1/2 inch from the edge of each rectangle—be careful not to cut all the way through—to allow the edges to puff up during baking.
- Assemble the Tarts: Spread the softened herbed goat cheese evenly within the scored borders on each puff pastry rectangle. Then, top the cheese with an even layer of the cooled mushroom and shallot mixture. Brush the exposed outer edges of the puff pastry with the beaten egg wash to achieve a glossy golden finish.
- Bake: Place the baking sheet in the preheated oven and bake the tarts for 18 to 22 minutes, or until the puff pastry has risen and turned golden brown and crisp.
- Finish and Serve: Remove the tarts from the oven and let them cool on the baking sheet for about 5 minutes. Garnish with fresh thyme sprigs or microgreens if desired, then serve warm or at room temperature.
Notes
- These tarts can be made ahead of time and served warm or at room temperature, making them perfect for entertaining.
- They are excellent as a brunch item, appetizer, or light vegetarian meal when paired with a fresh side salad.
- You can substitute fresh thyme with dried thyme if fresh is unavailable; adjust quantity accordingly.
- Ensure the puff pastry stays chilled until ready to use for better puffing and flakiness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 tart
- Calories: 280
- Sugar: 3g
- Sodium: 310mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg
