Description
This Mushroom Tart with Goat Cheese is a savory, flaky puff pastry tart topped with a creamy goat cheese mixture and sautéed mushrooms. Perfect for brunch, appetizer, or dinner, it boasts a rich blend of earthy mushrooms, fresh thyme, and garlic, all baked to golden perfection for a delicious and elegant meal that’s quick and easy to prepare.
Ingredients
Scale
Puff Pastry Base
- 1 puff pastry dough (about 9-10 oz, defrosted, but kept in the refrigerator)
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
Goat Cheese Mixture
- 4 oz (1/2 cup) log goat cheese (room temperature)
- 1 tablespoon olive oil
- 1 clove garlic (minced)
- 1 tablespoon chopped fresh thyme
Mushroom Topping
- 1 tablespoon butter
- 3 cups white button or crimini mushrooms (stems removed and sliced approximately ¼-inch thick)
- 1 shallot (thinly sliced)
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 375° F. Line a large baking sheet with parchment paper and set it aside to keep the tart from sticking and make cleanup easier.
- Make Goat Cheese Mixture: In a bowl, combine the goat cheese, olive oil, minced garlic, and chopped fresh thyme. Stir well until smooth and set aside to infuse flavors.
- Sauté Mushrooms and Shallots: Heat butter in a large pan over medium-high heat. Add the sliced mushrooms and shallots, ensuring the pan isn’t overcrowded. Season with salt and pepper. Cook until the mushrooms release their liquid and most of it evaporates, about 5 minutes, flipping halfway through for even cooking. Transfer the cooked mixture to a plate to cool slightly.
- Prepare Puff Pastry: Roll the puff pastry dough into a 10-inch by 15-inch rectangle. Trim any uneven edges to make clean lines. Place the pastry on the prepared baking sheet. Using a sharp knife, score the pastry edges leaving a 1-inch border to create a frame without cutting all the way through. Prick the inside of the pastry (not the border) with a fork to prevent bubbling.
- Assemble the Tart: Spread the goat cheese mixture evenly inside the scored border using the back of a spoon if needed. Then evenly spoon the sautéed mushroom mixture over the goat cheese layer.
- Apply Egg Wash: Whisk together the egg and 1 tablespoon of water. Use a pastry brush to lightly brush the egg wash over the tart’s border edges to ensure a golden finish while baking.
- Bake the Tart: Place the tart in the preheated oven and bake for 20 to 25 minutes until the pastry is puffed and golden brown.
- Cool and Serve: Remove from the oven and allow to cool for 15 minutes. Garnish with fresh thyme sprigs before cutting into slices and serving.
Notes
- This versatile mushroom tart works beautifully as a brunch dish, appetizer, or a light dinner option.
- Keeping the puff pastry chilled until ready to use helps maintain its flakiness when baked.
- If you prefer a richer mushroom flavor, try using a mix of cremini and shiitake mushrooms.
- Make sure the mushrooms release their liquid and it evaporates during cooking to avoid a soggy tart.
- Allow the tart to cool slightly before slicing to help it hold its shape better on the plate.
Nutrition
- Serving Size: 1 serving
- Calories: 336 kcal
- Sugar: 1 g
- Sodium: 393 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.1 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 41 mg
