Description
These Savory Mushroom and Goat Cheese Tarts with Shallots are a delightful appetizer or light meal featuring a flaky puff pastry crust topped with a rich mixture of sautéed mushrooms, sweet shallots, and creamy goat cheese. Perfectly seasoned with fresh thyme and finished with a golden egg wash, these tarts offer an elegant balance of earthy and tangy flavors in every bite.
Ingredients
Scale
Filling
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 medium shallots, thinly sliced
- 2 garlic cloves, minced
- 300g (10 oz) mixed mushrooms (such as cremini, shiitake, or oyster), sliced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup white wine or vegetable stock
Assembly
- 4 oz (120g) goat cheese, softened
- 320g (11 oz) puff pastry sheet
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- Fresh thyme leaves or parsley, for garnish (optional)
Instructions
- Prepare the Filling: Heat the butter and olive oil in a large skillet over medium heat. Add the sliced shallots and sauté for 3–4 minutes until softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
- Cook Mushrooms: Add the mushrooms, thyme, salt, and pepper to the skillet. Cook for 8–10 minutes, stirring occasionally, until the mushrooms are tender and browned.
- Deglaze and Reduce: Pour in the white wine or vegetable stock and cook for an additional 2 minutes, allowing the liquid to reduce. Remove from heat and let the mixture cool slightly.
- Preheat Oven: Preheat your oven to 200°C (180°C fan) or 400°F. Line a baking sheet with parchment paper.
- Prepare Puff Pastry: Unroll the puff pastry sheet and cut it into 6 equal rectangles or circles, depending on your preference.
- Score Edges: Score a 1 cm (1/2 inch) border around the edge of each pastry piece with a knife, being careful not to cut all the way through.
- Spread Goat Cheese: Spread a thin layer of softened goat cheese onto the center of each pastry, staying within the scored border.
- Add Mushroom Mixture: Spoon the mushroom mixture evenly over the goat cheese on each pastry.
- Apply Egg Wash: Brush the edges of the pastry with the beaten egg wash for a golden finish.
- Bake Tarts: Bake in the preheated oven for 20–25 minutes, or until the puff pastry is golden and puffed.
- Cool Slightly: Remove the tarts from the oven and let them cool slightly before serving.
- Garnish and Serve: Garnish with fresh thyme leaves or parsley, if desired, and serve warm.
Notes
- Ensure the mushroom mixture is cooled before assembling to prevent soggy pastry.
- You can substitute white wine with vegetable stock for a non-alcoholic option.
- Use fresh thyme for the best herbal flavor, but dried thyme works well too.
- Egg wash creates a beautiful golden color but can be omitted for a vegan adaptation using plant-based alternatives.
- These tarts are best enjoyed fresh but can be reheated in the oven for a crisp texture.
