If there’s ever an appetizer to impress your friends (or even just to treat yourself on a cozy night in), the Mushroom Shallot and Herbed Goat Cheese Tarts absolutely deliver. Imagine flaky puff pastry topped with creamy herbed goat cheese, crowned by a savory heap of golden mushrooms and sweet, jammy shallots, all finished with a sprinkle of fresh herbs. Every bite is the perfect symphony of textures and flavors, equally suited for a fancy brunch, an at-home date night, or a chic potluck contribution. If you love savory pastries with a touch of elegance, these Mushroom Shallot and Herbed Goat Cheese Tarts will easily become your new go-to.

Mushroom Shallot and Herbed Goat Cheese Tarts Recipe - Recipe Image

Ingredients You’ll Need

One of the most delightful things about this recipe is how it transforms simple, easy-to-find ingredients into something truly special. Each element plays an important role, from the buttery richness of puff pastry to the tangy, aromatic goat cheese, and the earthy mushrooms that bring it all together.

Puff pastry (1 sheet, thawed): The magic behind that golden, flaky crust; make sure it’s cold for the best puff.
Olive oil (2 tablespoons): Adds subtle flavor and helps the mushrooms and shallots brown beautifully.
Unsalted butter (2 tablespoons): Provides richness and depth to your mushroom filling.
Shallots (2, thinly sliced): Offer a delicate sweetness and an extra layer of flavor that plays perfectly with mushrooms.
Cremini or baby bella mushrooms (8 oz, sliced): Deliver that earthy, umami punch; slice evenly for best presentation.
Garlic (2 cloves, minced): Gives a gentle aromatic backbone you don’t want to skip.
Fresh thyme leaves (1 teaspoon): Infuses the filling with a hint of woodsy freshness—dried thyme works in a pinch.
Salt (1/4 teaspoon): Balances flavors and brings out the natural taste of the veggies.
Black pepper (1/4 teaspoon): Adds just a touch of warmth to round out your filling.
Herbed goat cheese (4 oz, softened): Delivers creamy tang and herby notes—substitute plain goat cheese plus your own herbs if you like.
Heavy cream or milk (1 tablespoon): Loosens the goat cheese just enough for easy spreading.
Egg (1, beaten for egg wash): Gives those tart edges their unmistakable gleam.
Fresh parsley or microgreens (optional, for garnish): A fresh pop of color and flavor to finish things off with a flourish.

How to Make Mushroom Shallot and Herbed Goat Cheese Tarts

Step 1: Sauté the Shallots and Mushrooms

Start things off by heating the olive oil and butter in a large skillet over medium heat. Toss in your thinly sliced shallots and cook them gently for 2–3 minutes, just until they’re translucent and melt-in-your-mouth tender. Next, stir in the sliced mushrooms, letting them cook for 6–8 minutes as they transform from raw to gorgeously golden. By now, your kitchen will smell irresistible. Add the minced garlic, fresh thyme, salt, and black pepper, and let the flavors meld for another minute. Remove from heat and let the mixture cool a tad—you want it warm, but not hot when snuggling it onto the pastry.

Step 2: Prep the Puff Pastry

Lay your sheet of puff pastry on a lightly floured surface and gently roll it out just enough to even any creases. Slice it into four equal squares (or rectangles, circles—whatever tickles your fancy). Score a half-inch border around the edge of each piece with a sharp knife (being careful not to cut all the way through), then prick the centers with a fork. This keeps the edges lofty and the base crisp instead of puffy—little secret to that bakery-style look.

Step 3: Spread the Herbed Goat Cheese

In a small bowl, mix your softened herbed goat cheese with a splash of heavy cream or milk. This makes it smooth and easy to spread—no torn pastry here! Smear a generous layer inside the scored area of each tart, making sure to keep it within that border. The combination of creamy cheese and flaky pastry is truly what makes these Mushroom Shallot and Herbed Goat Cheese Tarts stand out.

Step 4: Add the Mushroom-Shallot Mixture

Spoon the slightly cooled mushroom-shallot mixture evenly over the goat cheese on each tart. Don’t overload them: a nice, even layer that covers most of the cheese is just right. Every bite will have just the right balance of flavors and textures.

Step 5: Assemble and Bake

Brush the exposed pastry borders lightly with beaten egg. This step rewards you with a golden, glossy finish. Gently transfer your tarts onto a parchment-lined baking sheet, giving each one a bit of breathing room. Slide them into a 400°F (200°C) oven and bake for 18–22 minutes until the pastry is puffed and beautifully golden, and the topping is bubbling with flavor.

Step 6: Garnish and Serve

Once the Mushroom Shallot and Herbed Goat Cheese Tarts are fresh from the oven, let them cool for a few minutes to set. Sprinkle with fresh parsley or a handful of vibrant microgreens. These final touches add not only flavor but a welcome pop of green that really shines against the golden crust and savory filling.

How to Serve Mushroom Shallot and Herbed Goat Cheese Tarts

Garnishes

Fresh garnishes are the easiest way to make your Mushroom Shallot and Herbed Goat Cheese Tarts look restaurant-worthy. A shower of chopped parsley or delicate microgreens adds brightness and a subtle herbal note that perks up the whole dish. Even a touch of cracked black pepper or a few extra thyme sprigs can give each tart just the right amount of color and aroma.

Side Dishes

These tarts really shine when paired with simple, fresh sides. A lightly dressed green salad, roasted asparagus, or a citrusy arugula salad makes a wonderful counterpoint to the richness of the Goat Cheese Tarts. They’re also fabulous with a bowl of tomato soup for a cozy, warming lunch or dinner.

Creative Ways to Present

For a brunch buffet, cut the tarts into smaller squares for bite-sized elegance. When serving as an appetizer, arrange them on a wooden board with extra cheese, fruit, and mixed nuts for a Mediterranean-inspired spread. If you’re packing them for a picnic, let the Mushroom Shallot and Herbed Goat Cheese Tarts cool completely and wrap them snugly in parchment so they stay crisp until it’s time to eat.

Make Ahead and Storage

Storing Leftovers

If you find yourself with a tart or two left (which is rare, trust me!), store them in an airtight container in the refrigerator. They’ll keep nicely for up to three days, and you can enjoy them cold or gently warmed—whichever you prefer.

Freezing

To freeze, allow the baked tarts to cool completely, then wrap each one individually in plastic wrap and place them in a zip-top freezer bag. Frozen Mushroom Shallot and Herbed Goat Cheese Tarts can be kept for up to two months. Thaw overnight in the fridge for the best texture when you’re ready to enjoy them again.

Reheating

For the flakiest results, reheat tarts in a 350°F (175°C) oven for about 8-10 minutes until warmed through and the edges are crisp. Microwaving works in a pinch but tends to soften the pastry, so the oven is your best bet for reviving that irresistible crunch.

FAQs

Can I use a different type Appetizer

Absolutely! If you’re not a goat cheese fan or just want to switch things up, cream cheese with fresh herbs, ricotta, or even a mild Boursin can make a lovely substitute. The tanginess of goat cheese does pair especially well with mushrooms, though!

Can I add other vegetables to the filling?

Yes! Spinach, caramelized onions, or even thinly sliced zucchini can join the fun. Just make sure your veggies are cooked until most of the moisture is gone, so the pastry stays crisp and golden.

Do I need to pre-cook the puff pastry before adding the filling?

No pre-cooking is needed here. The tarts bake up beautifully as directed—just be sure to score and prick the dough as written so the centers stay crisp under the toppings.

Can I make Mushroom Shallot and Herbed Goat Cheese Tarts gluten-free?

You can! Simply use a store-bought gluten-free puff pastry sheet. Most grocery stores now carry reliable options, though you may need to adjust the baking time slightly depending on the brand.

Are these tarts best eaten warm or at room temperature?

While Mushroom Shallot and Herbed Goat Cheese Tarts are absolutely delicious warm out of the oven, they’re just as satisfying at room temperature. That makes them an excellent choice for parties, picnics, or whenever you want to get a little fancy with minimal fuss.

Final Thoughts

With their buttery crust, luscious topping, and a medley of flavors, these Mushroom Shallot and Herbed Goat Cheese Tarts are pure joy to make and share. Whether you bake them for a gathering or tuck into one as a treat for yourself, don’t be surprised when you fall in love at first bite. I hope you’ll swap this recipe into your regular rotation and experience just how delightful savory tarts can be!

Mushroom Shallot and Herbed Goat Cheese Tarts Recipe

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4.6 from 13 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 tarts
Diet: Vegetarian

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Description

Indulge in these delightful Mushroom Shallot and Herbed Goat Cheese Tarts, a perfect blend of savory flavors in a flaky puff pastry shell. These tarts are ideal for entertaining or enjoying as a light meal.

Ingredients

Puff Pastry:

1 sheet puff pastry (thawed)

Mushroom Shallot Mixture:

2 tablespoons olive oil
2 tablespoons unsalted butter
2 shallots (thinly sliced)
8 oz cremini or baby bella mushrooms (sliced)
2 cloves garlic (minced)
1 teaspoon fresh thyme leaves
1/4 teaspoon salt
1/4 teaspoon black pepper

Herbed Goat Cheese Filling:

4 oz herbed goat cheese (softened)
1 tablespoon heavy cream or milk
1 egg (beaten, for egg wash)
optional fresh parsley or microgreens for garnish

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Instructions

Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Sauté Shallots and Mushrooms: In a skillet, heat olive oil and butter. Cook shallots until soft, then add mushrooms, garlic, thyme, salt, and pepper. Cook until tender.
Prepare Puff Pastry: Roll out the puff pastry, cut into squares, and score a border. Spread goat cheese inside the border, top with mushroom mixture, and brush edges with egg wash.
Bake: Transfer tarts to the baking sheet and bake for 18–22 minutes until golden and puffed.
Garnish and Serve: Garnish with parsley or microgreens before serving.