Mushroom Shallot Goat Cheese Tarts (Print Version)
# Ingredients:
→ Pastry Base
01 -
10 puff pastry sheet squares, 4-inch each
02 -
1 egg, whisked (for egg wash)
→ Filling
03 -
8 oz mushrooms, sliced
04 -
1 shallot, finely chopped
05 -
3 garlic cloves, minced
06 -
1/3 cup fresh parsley leaves, roughly chopped
07 -
2 tablespoons olive oil
08 -
1/4 cup grated parmesan cheese
09 -
4 oz goat cheese
10 -
1/4 teaspoon dried sage
11 -
1/4 teaspoon dried thyme
12 -
1/4 teaspoon dried rosemary
13 -
1/4 teaspoon salt
14 -
1/4 teaspoon black pepper
15 -
1/4 cup white wine (or chicken broth)
# Instructions:
01 -
Preheat the oven to 200°C (400°F). Arrange the puff pastry squares on two large baking pans, leaving 2-3 cm between each square. Use a fork to prick the surface of each square without puncturing through the dough.
02 -
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shallot and garlic, sautéing for 1-2 minutes until fragrant and slightly translucent.
03 -
Add mushrooms, remaining tablespoon of olive oil, sage, thyme, rosemary, salt, and pepper. Cook for 2 minutes, then pour in the white wine. Continue cooking for 4-5 minutes until mushrooms are tender and liquid reduces.
04 -
Remove from heat. Stir in goat cheese, parmesan, and parsley until the goat cheese melts and creates a thick, creamy mixture.
05 -
Spoon generous portions of the mushroom mixture onto each pastry square. Either leave edges flat to puff naturally or pinch the corners to create decorative edges. For a boat shape, pinch only two opposite sides.
06 -
Brush the exposed pastry edges with the egg wash. Bake for 25-30 minutes until the pastry is golden brown and puffed. Serve warm.
# Notes:
01 -
You can shape the tarts by either leaving the edges untouched or pinching the corners for a decorative presentation.
02 -
These tarts can be prepared ahead and refrigerated before baking for up to 24 hours.