Description
These Mushroom Shallot and Herbed Goat Cheese Tarts are a delicious French-inspired appetizer or side dish featuring golden sautéed mushrooms and shallots atop creamy herbed goat cheese, all nestled in a flaky puff pastry crust. Perfectly balanced with fresh thyme and parsley, these tarts are elegant yet simple to prepare, making them ideal for entertaining or a light lunch.
Ingredients
Scale
Puff Pastry Base
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Mushroom and Shallot Filling
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 shallots, thinly sliced
- 12 ounces mushrooms, sliced (such as cremini, shiitake, or button)
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese Mixture
- 4 ounces herbed goat cheese, softened
- 1/4 cup heavy cream
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the puff pastry sheet and cut it into 6 equal rectangles. Place these on the prepared sheet and score a small border around each rectangle using a sharp knife, being careful not to cut all the way through.
- Sauté Shallots: In a large skillet, heat the olive oil and butter over medium heat. Add the thinly sliced shallots and cook for 2 to 3 minutes until they soften but do not brown.
- Cook Mushrooms: Add the sliced mushrooms to the skillet with the shallots. Cook for 6 to 8 minutes until the mushrooms are golden brown and their moisture has evaporated completely, enhancing their flavor.
- Add Aromatics and Seasoning: Stir in the minced garlic, fresh thyme leaves, salt, and black pepper. Continue cooking for an additional minute to allow the flavors to meld without burning the garlic.
- Prepare Cheese Mixture: In a small bowl, blend the softened herbed goat cheese with the heavy cream until you achieve a smooth, spreadable consistency.
- Assemble Tarts: Spread a thin, even layer of the goat cheese mixture inside each scored border on the puff pastry rectangles. Spoon the mushroom and shallot mixture evenly over the goat cheese layer.
- Apply Egg Wash: Brush the edges of the puff pastry with the beaten egg to help them develop a beautiful golden color as they bake.
- Bake: Place the prepared baking sheet in the preheated oven and bake the tarts for 18 to 20 minutes. The pastry should puff up and turn a rich golden brown color.
- Garnish and Serve: Once baked, sprinkle the tarts with freshly chopped parsley for a vibrant, fresh finish. Serve warm as an appetizer, side dish, or light lunch.
Notes
- These tarts work beautifully as an appetizer, side, or a light lunch, especially when paired with a fresh green salad.
- For an extra touch of richness and flavor, drizzle the finished tarts with a balsamic glaze before serving.
- To save time, you can prepare the mushroom mixture ahead of time and assemble just before baking.
- Ensure the puff pastry is well chilled before rolling to achieve maximum flakiness.
