Description
These Mushroom, Shallot, and Herbed Goat Cheese Tarts are delightful puff pastry squares topped with a savory mix of mushrooms, shallots, garlic, fresh herbs, and creamy goat cheese. Baked to golden perfection, they make a perfect appetizer or elegant snack with an irresistible blend of flavors and textures.
Ingredients
Scale
Pastry
- 10 4-inch puff pastry sheet squares
Filling
- 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)
Finishing
- 1 egg, whisked for egg wash
Instructions
- Preheat Oven: Preheat the oven to 400F and prepare two large baking pans. Arrange the 4-inch square puff pastry sheets onto the baking pans, leaving an inch or two between each sheet. Do not place more than 6 squares on each pan. Using a fork, pierce small holes on the surface of each puff pastry square, taking care not to poke all the way through the dough.
- Cook Aromatics and Mushrooms: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped shallot and minced garlic, sautéing for 1-2 minutes until fragrant. Add the sliced mushrooms, remaining tablespoon of olive oil, and all the spices (sage, thyme, rosemary, salt, pepper). Stir and cook for another 2 minutes.
- Add Liquid and Simmer: Pour in the white wine (or chicken broth) and cook the mixture for 4-5 minutes until the liquid reduces slightly and the mushrooms are tender.
- Combine Cheeses and Herbs: Remove the skillet from heat. Stir in the goat cheese, parmesan cheese, and chopped parsley until the goat cheese melts into a thick, creamy mixture.
- Assemble Tarts: Spoon generous amounts of the mushroom and cheese mixture onto the center of each puff pastry square. Choose whether to leave the edges open to puff naturally or pinch the sides to create decorative edges. Pinching corners or sides will create curved or boat-shaped tarts as preferred.
- Apply Egg Wash: Brush the whisked egg only onto the bare puff pastry edges around the filling, avoiding brushing the filling itself. This helps achieve a glossy, golden crust.
- Bake: Bake the tarts in the preheated oven for 25-30 minutes until the puff pastry is fully risen and golden brown.
- Serve: Allow the tarts to cool slightly before serving. Enjoy them warm as a delicious appetizer or snack.
Notes
- Use pre-cut frozen puff pastry squares for convenience; if using rolls, cut into 4×4 inch squares.
- Ensure puff pastry is fully thawed before use, ideally thawed overnight in the fridge or at room temperature for at least 2 hours.
- Preferred puff pastry brand is Bakara for its French style and flavor, but any brand works well.
- White wine can be substituted with chicken broth if preferred.
- Pinching the pastry sides creates decorative tart shapes and can help contain the filling.
Nutrition
- Serving Size: 1 tart
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 40 mg
