Goat Cheese Tarts (Print Version)

# Ingredients:

→ Base Layer

01 - 1 thawed puff pastry sheet

→ Filling Mix

02 - 8 oz chopped cremini or white mushrooms
03 - 2 diced medium shallots
04 - 2 minced garlic cloves
05 - 8 oz softened goat cheese
06 - 2 tbsp finely chopped fresh herbs (like rosemary or thyme)
07 - 2 tbsp olive oil
08 - Salt and pepper to your liking

# Instructions:

01 - Turn your oven on to 400°F (200°C) and let it heat up fully. A hot oven is key for making the puff pastry rise and get that perfect golden color. Preheating in advance means it's ready the moment you're done setting up the tarts.
02 - Lay out your cold but pliable puff pastry on a floured countertop and roll it out just a little. Avoid making it too thin so the tarts end up with a nice texture. Cut the dough into whatever shape you like—circles for elegance or squares for less waste—each about 3-4 inches wide. Put the pieces on a parchment-lined baking sheet and leave enough space for them to expand.
03 - Warm a skillet on medium heat and pour in the olive oil. Add shallots and cook until they're soft and see-through, about 2-3 minutes. Stir in garlic and cook for about 30 seconds, just until fragrant. Toss in mushrooms and keep stirring now and then. Cook for 5-7 minutes, letting the water from the mushrooms evaporate and their flavor deepen. Season with some pepper and salt.
04 - Scoop the cooked mushroom mixture into a bowl and let it cool a bit. Blend in the softened goat cheese and chopped herbs until it's all mixed smoothly. The leftover heat from the mushrooms helps the cheese melt slightly, making it easier to mix. Taste it, and tweak the seasoning if you need to.
05 - Use a fork to poke the center of every puff pastry piece a few times. This stops the middle from puffing up too much while letting the borders rise. Put a hearty spoonful of the mushroom-cheese blend in the center of each pastry. Spread it gently but keep about a half-inch edge so the pastry can rise properly.
06 - Slide the tray of tarts into your already-hot oven and bake them for 15-20 minutes. Keep an eye on them toward the end. You're aiming for puffed-up edges and golden-brown surfaces, with the filling bubbling a bit. Don't let them overcook, as they'll go from golden to too dark pretty quickly!
07 - Take the tarts out of the oven and let them sit for about 5 minutes to cool slightly. This helps the filling set and makes them easier to handle. They're great warm or at room temperature. Add a sprinkle of fresh herbs just before serving, if you'd like.

# Notes:

01 - These buttery Mushroom and Goat Cheese Tarts pair a flaky crust with a filling that’s packed with earthy mushrooms, tangy cheese, and delicate herbs.
02 - Experiment by trying different mushrooms—oyster, shiitake, or chanterelles all bring unique flavors.
03 - Serve these as a crowd-pleasing appetizer or alongside a green salad for a simple meal.
04 - You can make the filling ahead of time—up to two days in advance—and store it in the fridge until you're ready to assemble.

Back