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Mushroom and Goat Cheese Puff Pastry Tart Recipe

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4.3 from 3 reviews

This Mushroom Tart with Goat Cheese is a savory and elegant appetizer or light meal featuring flaky puff pastry topped with a creamy goat cheese mixture and sautéed mushrooms seasoned with fresh thyme. Perfectly crisp and golden-baked, it combines earthy mushroom flavor with tangy goat cheese for a deliciously satisfying dish.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Puff Pastry Tart

  • 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

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper and set aside for the tart.
  2. Make Goat Cheese Mixture: In a bowl, combine the goat cheese, olive oil, minced garlic, and chopped fresh thyme. Mix well until smooth, then set aside.
  3. Cook Mushrooms and Shallot: Heat a large pan over medium-high heat and melt the butter. Add the sliced mushrooms and shallot, seasoning with salt and pepper. Avoid overcrowding the pan to ensure proper sautéing. Cook for about 5 minutes, flipping the mushrooms halfway through, until all liquid is released and mostly evaporated. Remove from heat and let cool slightly.
  4. Prepare Puff Pastry Dough: Roll out the puff pastry dough on a clean surface into a 10-inch by 15-inch rectangle. Trim the edges to create straight lines if needed. Transfer the dough onto the prepared baking sheet. Using a sharp knife, score a 1-inch border around the dough by cutting through the top layer only, creating a frame effect. Prick the inside of the dough (not the border) with a fork to prevent puffing up.
  5. Assemble Tart: Evenly spread the goat cheese mixture within the scored border on the puff pastry. If spreading is difficult, drop spoonfuls and smear using the back of a spoon. Spoon the cooked mushroom and shallot mixture evenly over the goat cheese layer.
  6. Add Egg Wash: Whisk together the egg and 1 tablespoon of water to create an egg wash. Using a pastry brush, carefully brush the egg wash onto the edges of the puff pastry border, giving it a glossy finish when baked.
  7. Bake Tart: Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, or until the pastry is puffed up and golden brown. Once baked, remove from oven and allow to cool for 15 minutes.
  8. Serve and Garnish: Garnish with fresh thyme sprigs before slicing and serving the tart warm or at room temperature.

Notes

  • Do not overcrowd the pan when cooking mushrooms, as this causes them to steam rather than sauté.
  • Make sure the goat cheese is at room temperature for easier spreading.
  • You can substitute thyme with rosemary or sage for a different herb flavor.
  • Leftover tart can be stored in the refrigerator and gently reheated in the oven to restore crispness.
  • For a gluten-free option, use gluten-free puff pastry dough.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/mushroom-and-goat-cheese-puff-pastry-tart-recipe/