Description
Savory tarts that pair earthy sautéed mushrooms and sweet shallots with creamy herbed goat cheese in a flaky crust—a refined yet approachable bite-perfect for brunch, appetizers, or light dinners.
Ingredients
6–8 small tart crusts or puff pastry rounds
8 oz mushrooms, thinly sliced (cremini, button, or mixed)
2 shallots, finely sliced
4 oz herbed goat cheese (goat cheese blended with thyme, chives, or rosemary)
1–2 cloves garlic, minced
1 Tbsp olive oil (or butter)
1 tsp fresh herbs (thyme, parsley, or chives), chopped
Salt and freshly ground black pepper, to taste
Optional: splash of white wine or sherry
Optional garnish: drizzle of honey or balsamic glaze
Instructions
- Preheat oven to 375 °F (190 °C) and prepare tart shells or puff pastry rounds on a baking sheet.
- Heat olive oil or butter in a skillet over medium heat. Sauté shallots until soft and translucent, then add garlic until fragrant.
- Add sliced mushrooms and cook until golden and tender. Optionally, stir in a splash of white wine or sherry and let evaporate. Season with salt, pepper, and fresh herbs.
- Spread a layer of herbed goat cheese evenly into each tart shell or pastry round.
- Top each with the mushroom‑shallot mixture.
- Bake for 20–25 minutes, until pastry is golden and crisp.
- Let rest briefly, then optionally drizzle with honey or balsamic glaze and sprinkle extra fresh herbs before serving warm.
Notes
Use cremini or mixed wild mushrooms for deeper flavor and texture.
Add wilted spinach or arugula beneath the mushrooms for a green layer.
Stir in caramelized leeks or shallot‑thyme onions for sweetness.
Sprinkle grated Gruyère or fontina on top before baking for extra cheesy richness.
Chill assembled tarts briefly before baking to help pastry puff and stay flaky.
Nutrition
- Serving Size: 1 tart
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 12mg
