Herbed Goat Cheese Mushroom Tarts

These mushroom and goat cheese tarts have become my go-to impressive appetizer whenever I'm hosting gatherings that call for something special without hours in the kitchen. The combination of earthy mushrooms with tangy goat cheese wrapped in buttery puff pastry creates little pockets of pure comfort food elegance.

I first made these tarts for a holiday gathering last winter when I needed something that looked fancy but wouldn't keep me from enjoying time with my guests. They disappeared faster than any other dish on the table and now they're requested at every family celebration.

Ingredients

• Puff pastry squares: 4 inch size provides the perfect buttery crisp base for these savory tarts
• Mushrooms: Any variety works wonderfully but a mix of cremini and shiitake offers the best depth of flavor
• Shallots: Provide a more delicate onion flavor that complements the mushrooms perfectly
• Garlic cloves: Fresh minced garlic adds essential aromatic depth
• Parsley: The fresh herbal notes brighten the rich filling
• Olive oil: Use a good quality oil as it forms the flavor foundation
• Parmesan: Adds a salty umami note that enhances the mushrooms
• Goat cheese: Creates a creamy tangy element that brings everything together
• Dried herbs: Sage thyme and rosemary create a classic flavor profile that elevates the filling
• Egg: For a golden brown finish on the pastry edges
• White wine: Deglazes the pan and adds subtle acidity you can substitute chicken broth if preferred

Step-by-Step Instructions

Prepare the Pastry:

Preheat your oven to 400°F and arrange the puff pastry squares on two baking sheets leaving space between each square. Using a fork gently dock the center of each pastry square which prevents the center from puffing too much while allowing the edges to rise beautifully. The tiny holes create the perfect texture contrast between crisp edges and a sturdier base that can support your filling.

Create the Mushroom Filling:

Heat olive oil in a large skillet over medium high heat until it shimmers but doesn't smoke. Add the finely chopped shallots and minced garlic sautéing them just until they become fragrant and translucent about 1 to 2 minutes. Be careful not to brown them as they can quickly become bitter. Add the sliced mushrooms along with the remaining tablespoon of olive oil and all the dried herbs salt and pepper. Cook until the mushrooms begin to release their moisture about 2 minutes stirring occasionally to ensure even cooking.

Deglaze and Reduce:

Pour the white wine into the skillet which will sizzle immediately releasing amazing aromas and loosening any flavorful bits from the bottom of the pan. Allow the mixture to simmer for 4 to 5 minutes until most of the liquid has evaporated and the mushrooms have become tender and deeply flavored. This reduction concentrates all the wonderful flavors into the filling.

Create the Creamy Filling:

Remove the skillet from heat and add the goat cheese parmesan and chopped parsley to the warm mushroom mixture. Stir continuously until the cheeses melt completely and incorporate with the mushrooms creating a thick creamy filling. The warmth of the mushrooms will perfectly melt the goat cheese without overcooking it preserving its tangy character.

Fill and Shape the Tarts:

Spoon generous portions of the mushroom filling onto the center of each pastry square. You can leave the edges flat allowing them to puff naturally during baking or create decorative edges by pinching the corners or two sides to form boat shaped vessels for the filling. The shaped edges not only look impressive but also help contain the filling as it bubbles during baking.

Bake to Golden Perfection:

Brush only the exposed pastry edges with beaten egg which will create a beautiful golden shine during baking. Carefully transfer the baking sheets to the preheated oven and bake for 25 to 30 minutes until the pastry has puffed around the edges and turned a deep golden brown. The filling should be bubbling slightly and the kitchen will fill with an irresistible aroma.

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My favorite part of this recipe is watching guests take their first bite as the flaky pastry shatters and the creamy filling reveals itself. I remember serving these at my sisters birthday dinner where even her mushroom skeptical husband went back for seconds secretly thinking no one was watching him.

Make Ahead Options

These tarts shine as a make ahead option for busy hosts. You can prepare the mushroom filling up to two days in advance and store it in an airtight container in the refrigerator. When ready to serve simply reheat the filling slightly before assembling on the pastry squares. You can even assemble the entire tarts earlier in the day and keep them refrigerated until baking time. This flexibility makes them perfect for entertaining when you want to minimize last minute cooking.

Perfect Pairings

These savory tarts pair beautifully with a variety of accompaniments. Serve them alongside a simple arugula salad dressed with lemon vinaigrette for a light lunch or first course. For cocktail parties they stand alone perfectly as sophisticated finger food. Wine pairing is a natural fit with these mushroom tarts a crisp Sauvignon Blanc complements the tangy goat cheese while a light Pinot Noir enhances the earthiness of the mushrooms.

Customization Ideas

The basic structure of these tarts provides endless opportunities for customization. Try adding caramelized onions for sweetness or swap the herbs for whatever is fresh and available. During spring months add tender asparagus tips or substitute blue cheese for a more pungent flavor profile. In fall and winter variations add a tiny drizzle of truffle honey just before serving for an unexpected touch of luxury that complements the earthy mushrooms perfectly.

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These tarts are an elegant addition to any gathering with minimal effort, combining flavor and presentation flawlessly.

Frequently Asked Questions

→ What type of mushrooms work best for these tarts?

Any kind of mushroom works well in this recipe. For more flavor, consider using a mix of varieties such as cremini, shiitake, or oyster mushrooms. Button mushrooms are also perfectly suitable and widely available.

→ Can I prepare these tarts ahead of time?

Yes! You can prepare the mushroom filling up to 2 days ahead and store in the refrigerator. The assembled (but unbaked) tarts can be refrigerated for a few hours before baking. For best results, apply the egg wash just before baking.

→ What can I substitute for white wine?

Chicken broth makes an excellent substitute for white wine as mentioned in the recipe. You could also use vegetable broth for a vegetarian option, or even a splash of lemon juice mixed with broth for acidity.

→ How should I serve these tarts?

These tarts are versatile and can be served as an elegant appetizer, a first course, or as part of a brunch spread. They pair beautifully with a simple green salad for a light lunch or dinner. Serve warm or at room temperature.

→ Can I use different herbs in the filling?

Absolutely! While the recipe calls for sage, thyme, and rosemary, you can adjust based on preference or what you have available. Fresh herbs can be substituted for dried (use about three times the amount), and herbs like tarragon or oregano would also work well.

→ How do I shape the tart edges decoratively?

Two popular methods are mentioned in the recipe: 1) Pinch all four corners inward to create curved edges on each side, or 2) Pinch just two opposite sides to create a boat-shaped tart. You can also create a simple border by folding the edges over slightly, or leave them flat for a more rustic look.