Mushroom Shallot and Herbed Goat Cheese Tarts
If you’re looking for an elegant and savory appetizer or a light meal that bursts with flavor, Mushroom Shallot and Herbed Goat Cheese Tarts are the answer to your culinary cravings. These delectable tarts combine the earthy richness of mushrooms and shallots with the creamy tang of herbed goat cheese, all encased in a flaky puff pastry shell. Whether you’re hosting a dinner party or simply indulging in a delightful snack, these tarts will surely impress your taste buds.
The Ingredients You’ll Need:
For the Tart Shells:
- 1 sheet of puff pastry, thawed
- All-purpose flour (for dusting)
- 1 egg, beaten (for egg wash)
For the Filling:
- 2 cups of mushrooms (any variety you prefer), finely chopped
- 2 shallots, finely chopped
- 2 cloves of garlic, minced
- 4 ounces of herbed goat cheese
- 1 tablespoon of olive oil
- 1 tablespoon of butter
- Salt and pepper to taste
- Fresh thyme leaves for garnish
1. Preheat Your Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Prepare the Mushroom Shallot Filling:
- In a skillet, heat the olive oil and butter over medium-high heat.
- Add the finely chopped shallots and sauté until they become translucent, which should take about 2-3 minutes.
- Add the minced garlic and continue to sauté for another minute until it’s fragrant.
- Now, toss in the finely chopped mushrooms and cook them until they release their moisture and become tender. Season with salt and pepper to taste. This process typically takes 5-7 minutes.
- Once the mushroom and shallot mixture is cooked, remove it from the heat and let it cool slightly.
3. Prepare the Puff Pastry:
- On a lightly floured surface, roll out the thawed puff pastry sheet to make it slightly thinner.
- Cut the pastry into equal-sized squares or rectangles, depending on your preference. These will be the tart shells.
- Place the pastry squares or rectangles on the prepared baking sheet.
4. Assemble the Tarts:
- Spoon a generous portion of the mushroom shallot filling onto each puff pastry square or rectangle.
- Crumble the herbed goat cheese evenly over the filling.
5. Fold and Seal:
- Carefully fold the edges of the puff pastry over the filling to create a rustic, free-form tart shape.
- Brush the exposed pastry with the beaten egg to give it a golden-brown finish.
6. Bake to Perfection:
- Place the baking sheet in the preheated oven and bake for approximately 20-25 minutes, or until the tarts are puffed up and golden brown.
7. Garnish and Serve:
- Once out of the oven, garnish the tarts with fresh thyme leaves for a pop of color and added flavor.
- Let them cool for a few minutes before serving.
These Mushroom Shallot and Herbed Goat Cheese Tarts are a delightful blend of textures and flavors. The crispy, flaky puff pastry provides the perfect contrast to the creamy, tangy goat cheese and the savory mushroom shallot filling. Whether you serve them as an appetizer, snack, or even a light meal, these tarts are sure to be a hit at any gathering or as a special treat for yourself. Enjoy the savory indulgence!
- 10 4-inch puff pastry sheet squares
- 8 oz mushrooms any kind will do! sliced
- 1 shallot shallot finely chopped
- 3 garlic cloves minced
- 1/3 cup parsley leaves roughly chopped
- 2 tablespoons olive oil
- 1/4 cup parmesan
- 4 oz goat cheese
- 1/4 teaspoon each of sage, thyme, rosemary, salt, pepper
- 1 egg, whisked for egg wash
- 1/4 cup white wine can sub with chicken broth!)
Preheat the oven to 400F and prepare two large baking pans. Arrange the 4 inch square puff pastry sheets (see notes!) onto the baking pans, separated by an inch or two. Do not add more than 6 puff pastry squares to each baking pan. Using a fork, poke small holes onto the surface of each square, taking care not to completely poke through the dough.
Heat up 1 tablespoon of olive oil to a large skillet on medium high heat and add the shallot and garlic. Saute for 1-2 minutes then add the mushrooms, the last tablespoon of olive oil, and all of the spices. Mix and cook for another 2 minutes, then add the white wine. Cook for another 4-5 minutes.
Turn off the heat. Mix in the goat cheese, parmesan cheese, and parsley and stir to combine together until the goat cheese has melted and thickened into the mix.
Pour generous scoops of this mix onto the top of each puff pastry square. You can either not pinch any of the sides and let them naturally puff up, or you can pinch in the sides like I prefer to do, to form a bit of a fun design. If you do this, you can close them up any way you like but I always prefer two ways: pinching each of the four corners to make a curved edge on each side, or to only pinch in two of the four sides to make a boat-shaped looking tart. See my photos in the post above for a better idea of how to do this and what it looks like! I like to top off any puff pastry with extra filling.
Grab your whisked egg and add the egg wash over the top of only the bare puff pastry on all sides of each square (not over the filling). Bake for 25-30 minutes until the puff pastry is golden brown. Enjoy!
For the puff pastry, I always buy the frozen pre-cut puff pastry squares, which are about 4x4 inch squares. You can definitely just get the puff pastry rolls and cut them to this size as well. Make sure your puff pastry is completely thawed if you buy frozen. I usually thaw them in the fridge overnight, but if you need them thawed the day you buy them frozen, leave them out at room temperature for at least two hours.
My preferred brand of puff pastry is Bakara, but any will do! I like this French style puff pastry because it already comes packaged frozen with 10 perfect 4x4 inch squares and tastes delicious.
Nutrition InformationYield 1 Serving Size 10
Amount Per ServingCalories 3460Total Fat 220gSaturated Fat 55gTrans Fat 1gUnsaturated Fat 152gCholesterol 619mgSodium 4962mgCarbohydrates 238gFiber 17gSugar 25gProtein 125g
The information contained herein is subject to change.