Mushroom, Shallot, and Herbed Goat Cheese Tarts
Elegant and flavorful tarts made with mushrooms, shallots, and herbed goat cheese in flaky puff pastry, perfect for any occasion.
Ingredients
For the tarts
- 1 sheet puff pastry Thawed if frozen
- 2 cups mushrooms, sliced Any variety
- 1 medium shallot, diced
- 4 oz goat cheese, softened
- 2 tablespoons fresh herbs, chopped Such as thyme or parsley
- 2 tablespoons olive oil
- 1 to taste Salt
- 1 to taste Pepper
- 1 egg for egg wash
Instructions
Preparation
- Start by gathering all your ingredients. Slice the mushrooms and dice the shallots.
- In a skillet, heat the olive oil over medium heat. Add the diced shallots and sauté until they become translucent, about 3-4 minutes.
- Add the sliced mushrooms to the skillet with shallots and cook until browned and caramelized, about 5-7 minutes. Season with salt and pepper, and stir in the fresh herbs.
- On a floured surface, roll out the puff pastry until slightly thinner and cut into squares or circles (about 3-4 inches in size).
- Preheat your oven to 400°F (200°C).
Assembly and Baking
- Place the pastry cutouts on a baking sheet lined with parchment paper. Spread a layer of softened goat cheese on each pastry.
- Top the goat cheese with a spoonful of the mushroom and shallot mixture.
- Beat the egg and brush the edges of the pastry with the egg wash.
- Bake for 15-20 minutes or until the pastry edges are golden brown and flaky.
Serving
- Remove the tarts from the oven and let them cool slightly. Serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. For freezing, wrap each tart individually and place them in a freezer-safe bag for up to a month.