Name: Mushroom and Goat Cheese Puff Pastry Tarts Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: French-inspired
Ingredients: 10 4-inch puff pastry sheet squares; 8 oz mushrooms, sliced; 1 shallot, finely chopped; 3 garlic cloves, minced; 1/3 cup parsley leaves, roughly chopped; 2 tablespoons olive oil; 1/4 cup parmesan cheese; 4 oz goat cheese; 1/4 teaspoon sage; 1/4 teaspoon thyme; 1/4 teaspoon rosemary; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup white wine (can substitute with chicken broth); 1 egg, whisked for egg wash

Jump to Recipe· 4.5 from 13 reviews

If you love the idea of cozy, flaky bites filled with savory goodness, you’re going to fall head over heels for my Mushroom and Goat Cheese Puff Pastry Tarts Recipe. These little tarts are my go-to when I want something elegant but totally fuss-free. The combination of earthy mushrooms, tangy goat cheese, and fragrant herbs wrapped in buttery puff pastry is just the perfect snack or appetizer you never knew you needed. Keep reading—I promise, this recipe is fan-freaking-tastic and quite easy to master!

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Why This Recipe Works

Delicious Complexity Made Simple: You get layers of flavor with minimal fuss and straightforward ingredients.
Perfect Puff Pastry Technique: Pre-poking the dough stops it from bubbling up too much, so your tart base stays crisp and supports the filling beautifully.
Versatile and Customizable: Easily swap mushrooms or herbs to suit your pantry or season, making it your signature tart every time.
Great for Any Occasion: Whether it’s a casual snack or a polished appetizer, these tarts wow guests and family alike.

Ingredients & Why They Work

Each ingredient in this Mushroom and Goat Cheese Puff Pastry Tarts Recipe plays a crucial role—from the earthiness of mushrooms to the creamy tang of goat cheese, tied together with fragrant herbs. Knowing what to pick and why can help you shop smarter and tweak the flavors to your liking.

Mushroom and Goat Cheese Puff Pastry Tarts, savory mushroom tartlets, easy puff pastry appetizer, goat cheese tart recipe, vegan mushroom puff pastries - Flat lay of fresh whole uncracked brown egg, a stack of ten square 4x4 inch puff pastry sheets, a small pile of sliced brown and white mushrooms, a finely chopped shallot, three peeled garlic cloves, a small bunch of roughly chopped bright green parsley leaves, a small white ceramic bowl of golden olive oil, a small white ceramic bowl with grated pale parmesan cheese, a small white ceramic bowl with soft crumbly white goat cheese, and a small white ceramic bowl of pale translucent white wine, along with small sprigs of fresh sage, thyme, and rosemary arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Puff Pastry Sheets: Opt for pre-cut frozen squares if you can—they save time and ensure consistent size and thickness, which means even baking.
Mushrooms: Any variety works! Cremini, button, or even a mix add earthy depth, but I love cremini for their robust flavor and good texture.
Shallot: Sweeter and milder than onions, shallots add subtle aromatic notes without overpowering the other flavors.
Garlic: Fresh garlic brings a fragrant kick and rounds out the mushroom sauté.
Parsley: Fresh parsley brightens up the richness with a herbal freshness that cuts through the creaminess.
Olive Oil: Adds a fruity base for sauteing and enhances the overall flavor.
Parmesan Cheese: Adds a nutty, salty punch that complements the goat cheese beautifully.
Goat Cheese: The star of the show—its tang and creaminess make every bite luscious and complex.
Sage, Thyme, Rosemary: Classic herb trio that elevates the flavor profile and compliments mushrooms perfectly.
Egg (for egg wash): Helps create that gorgeous golden crust with a glossy sheen that just screams bakery-fresh.
White Wine (or Chicken Broth): Deglazes the pan for a rich, slightly acidic note that lifts the mushroom mixture.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’m all about making recipes my own, and I encourage you to do the same! The great thing about this Mushroom and Goat Cheese Puff Pastry Tarts Recipe is how forgiving and flexible it is. Don’t hesitate to swap out herbs or cheeses, or even experiment with different mushrooms.

Variation: I sometimes add a handful of chopped nuts like walnuts for extra texture and a delightful crunch—totally changes the vibe in a fantastic way.
Vegan Twist: Use dairy-free cheese and olive oil-based puff pastry for this one. Mushrooms get even more umami with a splash of soy sauce instead of white wine.
Seasonal Addition: In the fall, I swap parsley for sage and add caramelized onions for a deeper, sweeter flavor.
Spicy Kick: Give it a tiny sprinkle of red pepper flakes in the sauté for a subtle heat that pairs surprisingly well with goat cheese.

Step-by-Step: How I Make Mushroom and Goat Cheese Puff Pastry Tarts Recipe

Step 1: Prep and Poke the Puff Pastry

First things first, preheat your oven to 400°F. Grab your puff pastry squares and lay them out on two baking sheets, spacing them an inch or two apart (don’t crowd them). Now, with a fork, gently poke holes in the pastry but be careful not to go all the way through. This little trick stops the middle from puffing up too much so your tarts stay flat enough to hold the filling perfectly. I learned this the hard way—the first batch puffed so high the filling kept sliding off!

Step 2: Sauté Shallots, Garlic, and Mushrooms

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Toss in the finely chopped shallot and minced garlic, and sauté for about 1-2 minutes until they soften and smell amazing. Next, add your mushrooms along with the second tablespoon of olive oil and the herbs and spices—sage, thyme, rosemary, salt, and pepper. Stir it all around for a couple of minutes, then pour in the white wine to deglaze the pan. Let it cook and reduce for 4-5 minutes, so all those flavors concentrate beautifully.

Step 3: Combine Cheeses and Herbs with Mushroom Mix

Turn off the heat and stir in the goat cheese, parmesan, and fresh parsley. The goat cheese will melt into the warm mushroom mixture, thickening it and binding everything together. This step is critical—it makes your filling creamy without being runny. I love tasting as I go here to adjust seasoning; sometimes a little extra salt or pepper really brings it home.

Step 4: Assemble and Glaze the Tarts

Spoon generous amounts of the mushroom and goat cheese filling onto each puff pastry square. You can leave the edges free and let the pastry puff naturally, or get creative and pinch the sides to form fun shapes. I usually fold two opposite edges to create a boat shape—super cute and practical. Just make sure you avoid putting the egg wash directly on the filling because it can burn; instead, brush it only around the edges for that perfect golden finish.

Step 5: Bake to Golden Perfection

Pop the trays in the oven and bake for 25-30 minutes until the puff pastry is puffed and golden brown. Watch the color near the end to avoid burning. When they come out, they should be crispy, flaky, and absolutely irresistible. Let them cool just a few minutes before digging in—you’ll thank me later!

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Pro Tips for Making Mushroom and Goat Cheese Puff Pastry Tarts Recipe

Thaw Your Pastry Properly: I always thaw frozen puff pastry overnight in the fridge if possible—this helps it stay firm and easier to handle.
Don’t Skip the Egg Wash on Edges: It adds a beautiful golden sheen and makes the pastry edges extra crisp.
Use a Hot Skillet: Cooking mushrooms on higher heat ensures they brown nicely instead of steaming, leading to deeper flavor.
Pinch Edges Carefully: Avoid over-filling the tarts to prevent overflow and soggy edges; less is more here!

How to Serve Mushroom and Goat Cheese Puff Pastry Tarts Recipe

Garnishes

I often sprinkle a bit of fresh parsley or thyme right before serving for a pop of color and fresh aroma. Sometimes, a drizzle of good-quality balsamic glaze over the top can give these tarts a lovely sweet-tangy finish that pairs perfectly with the earthy mushrooms.

Side Dishes

These tarts pair wonderfully with a crisp green salad tossed in a light vinaigrette, or even a bowl of warm soup—like butternut squash or tomato bisque—for a cozy lunch or dinner. I also love serving them alongside roasted veggies or a charcuterie board for entertaining.

Creative Ways to Present

For dinner parties, I like to arrange the tarts on a large wooden board with little bowls of dipping sauces like herbed yogurt or garlic aioli. You can also top each tart with a tiny edible flower or a light brush of truffle oil for that extra wow factor.

Make Ahead and Storage

Storing Leftovers

Leftover tarts store really well in an airtight container in the fridge for up to 2 days. I usually separate layers with parchment paper to keep the pastry crisp and prevent sogginess.

Freezing

I’ve frozen fully assembled but unbaked tarts before by placing them on a lined tray until firm, then stacking with parchment between layers in a freezer bag. When ready to bake, just pop them in the oven straight from frozen—just add a few extra minutes to the baking time.

Reheating

To reheat, I pop the tarts in a preheated oven at 350°F for about 8-10 minutes. Avoid the microwave if you want to keep that crisp puff pastry texture intact—nobody likes soggy pastry!

FAQs

Can I use store-bought puff pastry for this recipe?

Absolutely! Using store-bought frozen puff pastry sheets is one of the best shortcuts for this recipe. Just make sure to thaw them properly—ideally overnight in the fridge or for at least 2 hours at room temperature—to make them easier to handle and prevent tearing.
What kinds of mushrooms work best?

I love using cremini mushrooms because of their hearty flavor and texture, but button mushrooms, shiitake, or even a wild mushroom mix work perfectly. Just slice them thinly so they cook evenly and quickly.
Can I make these tarts ahead of time?

Yes, you can assemble the tarts ahead and store them in the refrigerator for a few hours before baking. For longer storage, freezing the assembled but unbaked tarts works great—just bake from frozen and add a few extra minutes to the cooking time.
How do I prevent soggy puff pastry?

The key is poking small holes in the pastry before adding the filling and not applying the egg wash directly on the filling. Also, avoid overloading with wet ingredients. These steps help keep the base crisp and flaky.
Can I substitute goat cheese with another cheese?

Of course! Cream cheese or ricotta can be used if you prefer a milder flavor, though goat cheese adds its signature tang and creaminess that really makes the tarts stand out.

Final Thoughts

This Mushroom and Goat Cheese Puff Pastry Tarts Recipe has become a staple in my kitchen because it’s quick, elegant, and always a crowd-pleaser. Once you try it, I bet you’ll find yourself making it over and over, whether it’s for a cozy night in or impressing guests. There’s something so comforting about the flaky pastry paired with that savory, creamy mushroom filling—it’s like a little bite of pure happiness. So grab that puff pastry and mushrooms, and let’s get baking—you’re going to love it!