I created these Mushroom, Shallot and Herbed Goat Cheese Tarts to combine earthy mushrooms and sweet shallots with creamy goat cheese in a flaky tart shell. They’re elegant, flavorful, and perfect for a brunch, appetizer, or light dinner.

Why You’ll Love This Recipe

I adore how the savory mushrooms and caramelized shallots meld with tangy, herb-infused goat cheese. Every bite delivers a beautiful balance of richness, freshness, and texture. These tarts feel sophisticated yet approachable—I love serving them to guests or enjoying them any time I want something special without fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Mushrooms, thinly sliced (cremini, button, or mixed)
Shallots, finely sliced
Herbed goat cheese (goat cheese blended with fresh herbs like thyme, rosemary, or chives)
Tart crusts or puff pastry rounds
Olive oil or butter
Garlic cloves, minced
Fresh herbs (thyme, parsley, or chives), chopped
Salt and freshly ground black pepper
Optional: a splash of white wine or sherry
Optional: a drizzle of honey or balsamic glaze

Directions

I preheat the oven to about 375 °F (190 °C) and prepare my tart shells or cut puff pastry into rounds on a baking sheet.
I heat olive oil or butter in a skillet over medium heat. I sauté shallots until soft and translucent, then add minced garlic and cook until fragrant.
I add the sliced mushrooms and sauté until they release moisture and become tender and golden. If I want extra depth, I stir in a splash of white wine or sherry and let it mostly evaporate. I season with salt, pepper, and fresh herbs.
I spread a layer of herbed goat cheese inside each tart shell or pastry round.
I divide the mushroom-shallot mixture evenly on top of the goat cheese.
I bake in the preheated oven until the pastry is golden-brown and crisp—about 20–25 minutes.
Once out of the oven, I let the tarts rest briefly and, if I like, drizzle with honey or balsamic glaze and sprinkle extra fresh herbs before serving warm.

Servings And Timing

This recipe makes about 6 to 8 small tarts, depending on crust size.

Prep time: 15 minutes
Sauté time: 8–10 minutes
Bake time: 20–25 minutes
Total time: around 45 minutes

Variations

I use goat cheese blended with lemon zest or roasted garlic for added brightness.
I add spinach or arugula under the mushroom layer for a green twist.
I swap goat cheese for ricotta or blue cheese for creamier or sharper flavor.
I mix sautéed leeks or shallot-thyme caramelized onions with the mushrooms.
I sprinkle gruyère or fontina over the filling for cheesy melt before baking.

Storage/Reheating

I store leftover tarts in an airtight container in the fridge for up to 2 days. To reheat, I warm them in a 325 °F oven for a few minutes to crisp the crust and warm the filling. Microwaving softens the pastry too much, so I avoid that method.

Mushroom, Shallot and Herbed Goat Cheese Tarts

FAQs

Which mushrooms are best for these tarts?

I find cremini or button mushrooms best—they’re flavorful and hold moisture well. Mixed wild mushrooms work beautifully if I want more variety.

Can I prepare the tarts ahead?

Yes—I can assemble them and refrigerate until bake time. I add optional finishing touches like glaze or herbs just before serving.

Is goat cheese necessary?

Not strictly—goat cheese gives tang and creaminess, but I sometimes use ricotta, feta, or soft cow’s cheese as substitutes.

Can I make these vegetarian-friendly?

Absolutely—they’re naturally vegetarian. I just ensure my crust or pastry doesn’t contain animal fat if serving to strictly vegetarian guests.

How can I make the pastry extra flaky?

I chill the assembled tarts for a few minutes before baking and bake them straight from the fridge—this helps the pastry puff and crisp up nicely.

Conclusion

I love making these Mushroom, Shallot and Herbed Goat Cheese Tarts when I want something elegant yet unfussy. The savory combination of mushrooms, sweet shallots, and tangy goat cheese in crisp pastry always feels special. They come together quickly, travel well, and work beautifully for brunches, appetizers, or light meals any time of year