Mushroom Tart with Goat Cheese
A golden, flaky puff pastry tart topped with savory mushrooms and creamy goat cheese. Quick to prepare, fiber-rich, and packed with flavor, this tart is perfect for brunch, appetizers, or a light dinner.
Equipment
- 1 large 12-inch skillet
- 1 Rolling Pin
- 1 Baking Sheet
- Parchment paper
- Pastry brush
- Mixing Bowl
Ingredients
- 9 –10 oz puff pastry dough thawed but cold
- 4 oz goat cheese log room temperature
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1 tablespoon fresh thyme chopped
- 1 tablespoon butter
- 3 cups mushrooms white button or crimini, sliced ¼-inch thick
- 1 shallot thinly sliced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 egg for egg wash
Instructions
- Preheat and Prepare Baking Sheet: Start by preheating your oven to 375°F (190°C). This ensures your puff pastry bakes evenly and achieves a golden, flaky texture. Line a large baking sheet with parchment paper, smoothing it flat to prevent the pastry from sticking. Set this aside; it will be your workspace for the tart.
- Make the Goat Cheese Spread: In a medium mixing bowl, combine the goat cheese, olive oil, minced garlic, and chopped fresh thyme. Use a spoon or small spatula to blend until smooth and creamy. This mixture will provide a flavorful, tangy base that perfectly complements the earthy mushrooms. Set aside while you cook the mushrooms.
- Sauté the Mushrooms: Place a large 12-inch skillet over medium-high heat and add the butter. Allow it to melt completely, coating the pan. Add the sliced mushrooms and shallots in a single layer to avoid overcrowding—this helps them brown evenly rather than steam. Season with salt and black pepper. Cook for about 5 minutes, stirring halfway through, until most of the liquid released by the mushrooms evaporates and they develop a golden color. Transfer the mushrooms to a plate to cool slightly.
- Roll Out the Puff Pastry: On a clean, lightly floured surface, roll out the puff pastry into a rectangle approximately 10 inches by 15 inches. Trim any uneven edges to create straight lines for a neat tart. Carefully transfer the rolled pastry onto the prepared baking sheet.
- Score the Pastry Borders: Using a sharp knife, gently score a 1-inch border around the edge of the pastry, making a “frame.” Be careful not to cut all the way through the dough—this border will rise around the edges during baking, creating a beautiful, defined edge. Prick the interior of the pastry lightly with a fork to prevent it from puffing excessively in the center.
- Spread the Goat Cheese Mixture: Spoon the goat cheese mixture evenly onto the center of the puff pastry, staying within the scored border. If spreading is difficult, drop dollops and use the back of a spoon to smooth it out.This creamy layer forms a rich foundation that balances the savory mushrooms.
- Layer the Mushrooms: Evenly distribute the sautéed mushrooms and shallots over the goat cheese layer. Arrange them in a way that covers the tart completely but doesn’t spill over the edges. The mushrooms provide texture, flavor, and a touch of plant-based protein, making this tart both delicious and nutritious.
- Apply the Egg Wash: In a small bowl, whisk together 1 egg with 1 tablespoon of water to create an egg wash. Using a pastry brush, lightly brush this mixture along the scored edges of the puff pastry. This will give your tart a shiny, golden finish when baked. It’s okay if you don’t use the entire egg wash.
- Bake the Tart: Place the tart in the preheated oven and bake for 20 to 25 minutes. Watch carefully for the pastry to puff fully and turn a beautiful golden brown. The egg wash ensures the crust is glossy and appetizing, while the goat cheese and mushrooms cook together to meld flavors perfectly.
- Cool and Garnish: Once baked, remove the tart from the oven and allow it to cool on the baking sheet for about 15 minutes. This cooling step helps the tart set and makes slicing easier. Before serving, garnish with fresh thyme sprigs for a fragrant, elegant touch.
- Serve and Enjoy: Cut the tart into six portions and serve warm or at room temperature. Perfect for brunch, a light dinner, or as an appetizer, this tart is not only visually stunning but also packed with protein, fiber, and healthy fats for a satisfying meal.
Notes
- Puff pastry choice: All-butter puff pastry provides the best flaky texture and rich flavor. Brands like Trader Joe’s or Dufour are ideal, but Pepperidge Farm works in a pinch.
- Mushroom options: White button or crimini mushrooms are classic, but feel free to experiment with shiitake, chanterelles, or a mixed medley for a more complex flavor.
- Goat cheese tips: Let the cheese reach room temperature before spreading—it will be much easier to work with and spread evenly.
- Egg wash: Brushing the edges with egg wash enhances color and shine but is optional if you prefer a more rustic look.
- Cooking mushrooms: Avoid overcrowding the pan to ensure mushrooms brown instead of steaming, which preserves flavor and texture.
