Mushroom Goat Cheese Tarts are a delightful culinary creation that perfectly marries the earthy flavors of mushrooms with the creamy tang of goat cheese. These tarts not only serve as an exquisite appetizer but also bring a touch of sophistication to any gathering. Originating from French cuisine, tarts have long been celebrated for their versatility and ability to showcase seasonal ingredients. The combination of sautéed mushrooms and rich goat cheese creates a harmonious balance of taste and texture that is simply irresistible.
People adore Mushroom Goat Cheese Tarts for their rich, savory flavor and flaky pastry base, making them a crowd-pleaser at parties and family dinners alike. They are not only delicious but also convenient to prepare, allowing you to impress your guests without spending hours in the kitchen. Whether served warm or at room temperature, these tarts are sure to become a favorite in your recipe repertoire, bringing a touch of gourmet flair to your table.
Ingredients:
- 1 sheet of puff pastry (thawed if frozen)
- 8 oz (225 g) mushrooms (such as cremini or button), cleaned and sliced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and pepper to taste
- 4 oz (115 g) goat cheese, crumbled
- 1 egg, beaten (for egg wash)
- Fresh parsley or chives, chopped (for garnish)
Preparing the Puff Pastry
- Preheat your oven to 400°F (200°C).
- On a lightly floured surface, roll out the puff pastry sheet to smooth out any creases and to slightly increase its size. Aim for a thickness of about 1/8 inch.
- Using a sharp knife, cut the pastry into squares or circles, depending on your preference. Each piece should be about 4 inches in size. You can use a round cookie cutter or a knife for this step.
- Place the cut pastry pieces on a baking sheet lined with parchment paper, ensuring they are spaced about 1 inch apart.
- Using a sharp knife, score a smaller square or circle about 1/2 inch from the edge of each pastry piece, being careful not to cut all the way through. This will create a border that will puff up during baking.
- Chill the pastry in the refrigerator while you prepare the filling. This helps maintain the flakiness of the pastry during baking.
Preparing the Mushroom Filling
- In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and bubbling.
- Add the finely chopped onion to the skillet and sauté for about 3-4 minutes, or until the onion becomes translucent and soft.
- Add the minced garlic and sliced mushrooms to the skillet. Stir well to combine and cook for an additional 5-7 minutes, or until the mushrooms are tender and have released their moisture.
- Sprinkle in the fresh thyme, and season with salt and pepper to taste. Continue to cook for another 2 minutes, allowing the flavors to meld together.
- Remove the skillet from heat and let the mushroom mixture cool slightly. This will prevent the pastry from becoming soggy when assembled.
Assembling the Tarts
- Once the mushroom mixture has cooled, take the chilled puff pastry from the refrigerator.
- Using a spoon, place a generous amount of the mushroom filling in the center of each pastry piece, making sure to stay within the scored border.
- Sprinkle crumbled goat cheese evenly over the mushroom filling on each tart.
- Brush the edges of the pastry with the beaten egg. This will give the tarts a beautiful golden color when baked.
Baking the Tarts
- Carefully place the baking sheet in the preheated oven.
- Bake the tarts for 15-20 minutes, or until the pastry is puffed and golden brown. Keep an eye on them to ensure they do not over-bake.
- Once baked, remove the tarts from the oven and let them cool on the baking sheet for a few minutes.
- Garnish the tarts with freshly chopped parsley or chives for a pop of color and added flavor.
Serving Suggestions
- Serve the mushroom goat cheese tarts warm as an appetizer or as part of a brunch spread.
- Pair them with a light salad dressed with vinaigrette for a complete meal.
- These tarts can also be made ahead of time and reheated in the oven for a few minutes before serving.
Storage Tips
- If you have any leftover tarts, store them in an airtight container in the refrigerator
Conclusion:
In summary, these Mushroom Goat Cheese Tarts are a must-try for anyone looking to impress their guests or simply indulge in a deliciously savory treat. The combination of earthy mushrooms and creamy goat cheese creates a flavor profile that is both rich and satisfying, making these tarts perfect for any occasion, from elegant dinner parties to casual gatherings. For serving suggestions, consider pairing these tarts with a fresh arugula salad drizzled with balsamic vinaigrette for a delightful contrast. You can also experiment with variations by adding caramelized onions, fresh herbs like thyme or rosemary, or even a sprinkle of crushed red pepper for a bit of heat. We encourage you to try this recipe and share your experience with friends and family. Whether you stick to the classic version or put your own spin on it, wed love to hear how your Mushroom Goat Cheese Tarts turn out. Dont forget to take a moment to snap a photo and share it on social media, tagging us so we can see your delicious creations! Happy cooking! Print
Mushroom Goat Cheese Tarts: A Deliciously Savory Appetizer Recipe
- Total Time: 40 minutes
- Yield: 6–8 tarts 1x
Description
Savor the deliciousness of Mushroom Goat Cheese Tarts, featuring flaky puff pastry filled with a rich blend of sautéed mushrooms, onions, and creamy goat cheese. Ideal for appetizers or brunch, these tarts are sure to impress your guests!
Ingredients
Scale- 1 sheet of puff pastry (thawed if frozen)
- 8 oz (225 g) mushrooms (such as cremini or button), cleaned and sliced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and pepper to taste
- 4 oz (115 g) goat cheese, crumbled
- 1 egg, beaten (for egg wash)
- Fresh parsley or chives, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- On a lightly floured surface, roll out the puff pastry sheet to smooth out any creases and to slightly increase its size. Aim for a thickness of about 1/8 inch.
- Using a sharp knife, cut the pastry into squares or circles, each about 4 inches in size.
- Place the cut pastry pieces on a baking sheet lined with parchment paper, ensuring they are spaced about 1 inch apart.
- Score a smaller square or circle about 1/2 inch from the edge of each pastry piece, being careful not to cut all the way through.
- Chill the pastry in the refrigerator while you prepare the filling.
- In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and bubbling.
- Add the finely chopped onion and sauté for about 3-4 minutes, until translucent and soft.
- Add the minced garlic and sliced mushrooms, stirring well. Cook for an additional 5-7 minutes, until the mushrooms are tender.
- Sprinkle in the fresh thyme, and season with salt and pepper to taste. Cook for another 2 minutes.
- Remove from heat and let the mixture cool slightly.
- Take the chilled puff pastry from the refrigerator.
- Place a generous amount of the mushroom filling in the center of each pastry piece, staying within the scored border.
- Sprinkle crumbled goat cheese over the filling on each tart.
- Brush the edges of the pastry with the beaten egg.
- Place the baking sheet in the preheated oven.
- Bake for 15-20 minutes, or until the pastry is puffed and golden brown.
- Remove from the oven and let cool on the baking sheet for a few minutes.
- Garnish with freshly chopped parsley or chives.
Notes
- Serve warm as an appetizer or part of a brunch spread.
- Pair with a light salad dressed with vinaigrette for a complete meal.
- These tarts can be made ahead of time and reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
