Flaky Mushroom Goat Cheese Tarts

This luxurious mushroom and goat cheese tart recipe transforms simple ingredients into an elegant dish that never fails to impress guests at my dinner parties. The combination of earthy mushrooms with tangy goat cheese nestled in buttery puff pastry creates the perfect balance of flavors and textures.

I first created these tarts for a last minute dinner party when I needed something impressive yet uncomplicated. The guests raved so much that these tarts have become my signature dish whenever I want to elevate a simple meal without spending hours in the kitchen.

Ingredients

• Puff pastry squares Provides the perfect flaky base for these tarts. Look for all butter varieties for the best flavor.
• Mushrooms Select a mix of varieties like cremini, shiitake and oyster for depth of flavor and texture.
• Shallot Adds a milder, more elegant onion flavor that complements the mushrooms beautifully.
• Garlic Enhances the earthiness of the mushrooms. Use fresh cloves for the best flavor impact.
• Fresh parsley Brightens the rich filling with color and fresh flavor. Italian flat leaf parsley works best here.
• Olive oil Use a good quality extra virgin olive oil to sauté the vegetables.
• Parmesan cheese Adds umami depth and saltiness. Freshly grated will melt more evenly than pre packaged.
• Goat cheese The star ingredient that provides creamy tanginess. Look for a soft log style goat cheese.
• Dried herbs The combination of sage, thyme and rosemary creates a classic French flavor profile.
• Egg For the wash that gives the pastry a beautiful golden shine.
• White wine Deglazes the pan and adds acidity to balance the rich cheeses. Use a dry variety you'd enjoy drinking.

Step-by-Step Instructions

Prepare the Pastry

Preheat your oven to 400°F and line baking sheets with parchment paper. Arrange the puff pastry squares on the pans with about an inch between each. Using a fork, gently poke holes across the center of each square, leaving a half inch border untouched. This prevents the centers from puffing up while allowing the edges to rise.

Create the Mushroom Filling

Heat olive oil in a large skillet over medium heat until it shimmers. Add the finely chopped shallot and cook for 2 minutes until translucent but not browned. Add the minced garlic and cook for 30 seconds until fragrant. Immediately add the sliced mushrooms and dried herbs, stirring to coat everything in the aromatic oil. Let cook for 2 minutes until the mushrooms begin to release their moisture.

Deglaze and Reduce

Pour the white wine into the pan, using a wooden spoon to scrape up any flavorful bits from the bottom of the pan. Allow the mixture to simmer for 4 to 5 minutes until most of the liquid has evaporated and the mushrooms have darkened and reduced in volume by about half. The filling should be moist but not watery.

Incorporate the Cheeses

Remove the pan from heat and add the goat cheese in small chunks, allowing the residual heat to begin melting it. Sprinkle in the parmesan cheese and chopped parsley, then gently fold everything together until the cheeses are melted and the mixture is well combined. The filling should have a creamy consistency that holds together.

Assemble and Bake

Spoon about 2 tablespoons of the mushroom filling onto the center of each pastry square, spreading it evenly but leaving the border clean. Gently fold or pinch the edges of the pastry to create a decorative border. Brush the exposed pastry with beaten egg for a golden finish. Bake for 25 to 30 minutes, rotating the pans halfway through, until the pastry is puffed and deeply golden brown.

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The first time I served these tarts was at an impromptu gathering with my closest friends. I had limited ingredients on hand but wanted to create something special. The combination of mushrooms with goat cheese was so spectacular that my normally reserved brother in law asked for the recipe, which is still his go to impressive appetizer years later.

Make Ahead Options

These mushroom tarts are perfect for entertaining because almost every component can be prepared in advance. The mushroom filling actually benefits from being made a day ahead, allowing the flavors to meld and intensify overnight in the refrigerator. You can even assemble the entire tarts and refrigerate them uncovered for up to 8 hours before baking. Just be sure to add an extra minute or two to the baking time if you're cooking them straight from the refrigerator. For longer storage, freeze the assembled but unbaked tarts on a baking sheet, then transfer to an airtight container once frozen solid. They can be baked directly from frozen by adding about 5 7 minutes to the cooking time.

Perfect Pairings

These savory tarts pair beautifully with a variety of beverages and accompaniments. For wine lovers, choose a light bodied Pinot Noir or an unoaked Chardonnay that complements the earthy mushrooms without overpowering the delicate goat cheese. If serving as an appetizer, accompany with a simple arugula salad dressed with lemon and olive oil to cleanse the palate between bites. For a more substantial meal, these tarts shine alongside a bowl of creamy tomato soup or a simply prepared protein like roasted chicken. During summer months, I love to serve these tarts with a glass of rosé and fresh fruit for a sophisticated yet casual outdoor dining experience.

Ingredient Substitutions

While the original recipe creates a perfectly balanced tart, you can adapt it based on what you have available. If goat cheese isn't your preference, substitute with cream cheese or ricotta mixed with a bit of lemon zest for tanginess. The mushroom variety can be adjusted based on what's seasonal or available blue oyster, chanterelle, or even simple button mushrooms all work well. For an extra layer of luxury, add a few tablespoons of cream to the filling or top with caramelized onions. If you prefer to make this recipe alcohol free, simply replace the white wine with vegetable broth or mushroom stock. The pastry can also be swapped for phyllo dough for a lighter version, though the technique will differ slightly.

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Recipe FAQs

→ Can I make these mushroom goat cheese tarts ahead of time?

Yes, you can prepare the mushroom filling up to 2 days ahead and store it in the refrigerator. The assembled tarts can be prepared a few hours before baking and kept refrigerated. For best results, brush with egg wash just before baking.

→ What can I substitute for goat cheese?

If you don't enjoy goat cheese, you can substitute with cream cheese, ricotta, or feta. Each will provide a different flavor profile, with cream cheese being milder, ricotta lighter, and feta saltier.

→ Can I use different mushroom varieties?

Absolutely! While button or cremini mushrooms work well, you can experiment with wild mushrooms like shiitake, oyster, or chanterelle for more complex flavors. A mixture of varieties often creates the most interesting taste.

→ What wines pair well with mushroom goat cheese tarts?

These savory tarts pair beautifully with light to medium-bodied wines that complement the earthy mushrooms and tangy goat cheese. Try a Pinot Noir, Chardonnay, or Sauvignon Blanc. The white wine used in the recipe is also a good pairing choice.

→ How do I store and reheat leftover tarts?

Store leftover tarts in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated 350°F oven for about 10 minutes until warmed through. Avoid microwaving as this will make the pastry soggy.

→ Can I freeze these tarts?

Yes, these tarts freeze well. You can freeze them either before or after baking. If freezing unbaked tarts, do so on a baking sheet until solid, then transfer to freezer bags. Bake directly from frozen, adding 5-7 minutes to the baking time. For baked tarts, cool completely before freezing and reheat in a 350°F oven until hot.