Mushroom Shallot Goat Cheese Tarts (Print Version)

# Ingredients:

→ Main Ingredients

01 - Cremini, shiitake, or oyster mushrooms, thinly sliced
02 - Shallots, finely chopped
03 - 2 cloves garlic, minced
04 - 2 tablespoons fresh thyme leaves, chopped
05 - 1 tablespoon fresh sage, finely chopped
06 - 150g herbed goat cheese
07 - 1 sheet puff pastry

→ Seasonings & Oils

08 - 1 tablespoon olive oil
09 - 1 tablespoon butter
10 - Salt, to taste
11 - Freshly ground black pepper, to taste

# Instructions:

01 - Clean mushrooms with a damp cloth and slice thinly. Peel and finely chop shallots, mince garlic, and prepare fresh herbs.
02 - Heat olive oil and butter in a large skillet over medium heat. Once butter has melted, add sliced mushrooms and sauté for 8-10 minutes until tender and golden brown.
03 - Add chopped shallots and minced garlic to the mushrooms, cooking until shallots are translucent and garlic is fragrant.
04 - Continue cooking the mushroom mixture until all excess moisture has evaporated to prevent soggy tarts.
05 - Season with salt, pepper, chopped thyme, and sage. Remove from heat and let cool slightly.
06 - Preheat oven to 200°C. Roll out puff pastry on a floured surface and cut into squares or circles.
07 - Place a spoonful of mushroom mixture in the center of each pastry piece. Top with a dollop of herbed goat cheese.
08 - Gently fold the edges of each pastry to create a slight border that contains the filling.
09 - Arrange tarts on a parchment-lined baking sheet with space between each. Bake for 15-20 minutes until pastry is golden brown and puffed, with goat cheese melted and lightly browned.
10 - Allow tarts to cool for a few minutes before garnishing with additional fresh herbs if desired. Serve warm.

# Notes:

01 - These tarts can be prepared ahead of time and refrigerated before baking.
02 - For a lighter version, use phyllo dough instead of puff pastry.

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