If you adore the earthy flavors of mushrooms paired with the creamy tang of goat cheese, then this Mushroom and Goat Cheese Tart Recipe will become an instant favorite. It’s the kind of dish I love to whip up when I want something impressive yet utterly approachable — flaky puff pastry, savory mushrooms, and luscious goat cheese all come together in one gorgeous tart that your family and friends will rave about. Stick with me and I’ll share everything you need to know to make this fan-freaking-tastic tart right in your own kitchen.
Why You’ll Love This Recipe
- Simple Ingredients: You don’t need anything fancy or hard to find—just a handful of basics with a fresh twist.
- Quick to Prepare: From start to finish, you’ll have a stunning tart in under an hour.
- Versatile Meal Option: Perfect for brunch, dinner, or even a fancy appetizer that impresses without stress.
- Crowd-Pleaser: Mushroom and goat cheese is a combo that’s always a hit around my table, and I’m sure yours too.
Ingredients You’ll Need
What’s great about this Mushroom and Goat Cheese Tart Recipe is how simple the ingredients are, but how well they work together to build flavor and texture. Keep your puff pastry cold and your mushrooms fresh for the best results.
- Puff pastry dough: Look for a good-quality sheet in the refrigerated section—keeping it cold is key for a flaky crust.
- Goat cheese: A creamy log-style cheese works beautifully here and spreads easily.
- Olive oil: Adds richness and helps loosen the goat cheese mixture for easy spreading.
- Garlic: Minced fresh garlic gives an aromatic lift without overpowering.
- Fresh thyme: The herbaceous notes complement mushrooms and cheese perfectly—don’t skip it!
- Butter: For sautéing the mushrooms to a golden, savory finish.
- Mushrooms: White button or cremini are both delicious; fresh and firm give the best texture.
- Shallot: Sliced thinly for that subtle sweetness and depth in the filling.
- Salt and pepper: Essential for seasoning and balancing flavors.
- Egg: Used for the egg wash to achieve that gorgeous golden crust.
Variations
I love how flexible this Mushroom and Goat Cheese Tart Recipe is—you can easily make it your own depending on what’s in season or what you’re craving. Here are some of my favorite ways to switch it up:
- Use different mushrooms: I’ve tried shiitake and oyster mushrooms here – it adds a unique flavor twist that’s just as delicious.
- Add caramelized onions: For a touch of sweetness that pairs beautifully with the tangy goat cheese.
- Make it vegetarian or vegan: Swap goat cheese for a plant-based spread and ensure your puff pastry is vegan-friendly.
- Add greens: Baby spinach or arugula tossed into the mix right before baking can bring freshness and color.
How to Make Mushroom and Goat Cheese Tart Recipe
Step 1: Prepping the Mushroom Mixture
Start by heating butter in a large pan over medium-high heat—once melted, add your sliced mushrooms and shallots. Cook them without overcrowding the pan, which I learned the hard way makes them steam instead of sauté. Season with salt and pepper, and keep flipping halfway through so they brown evenly and release their moisture. You’ll want most of that liquid to evaporate, about 5 minutes, and then transfer the mushrooms to a plate to cool while you get the rest ready.
Step 2: Mixing the Goat Cheese Spread
In a bowl, combine the goat cheese, olive oil, minced garlic, and chopped fresh thyme. The olive oil helps loosen the cheese just enough so it spreads easily on the pastry, but still keeps that rich creamy texture. If you’ve ever had trouble spreading cold goat cheese, this little trick makes the process so much smoother.
Step 3: Preparing the Puff Pastry
Roll out your puff pastry into a rough 10 by 15-inch rectangle (I usually trim the edges so it looks nice and straight). Transfer it to a parchment-lined baking sheet. Now, the next part is a fun technique that really elevates your tart: score a 1-inch border around the edges with a sharp knife—cut just through the top layer of dough so it puffs nicely and stays structured during baking. Then prick the inner part of the dough all over with a fork to keep it from puffing unevenly.
Step 4: Assembling the Tart
Spread the goat cheese mixture evenly inside the border you scored. Don’t worry if it’s a little stubborn—that’s normal. I like to drop spoonfuls across the dough and then gently smear with the back of the spoon. Next, spoon the sautéed mushrooms on top, distributing them evenly so each slice gets a hearty amount.
Step 5: Egg Wash and Baking
Whisk together the egg with a tablespoon of water and lightly brush the edges of the tart. This gives it that stunning golden shine that looks as good as it tastes. Bake at 375° F for 20 to 25 minutes until the pastry is puffed up and golden brown. Once out of the oven, let it cool for 15 minutes before slicing so the filling sets nicely.
Pro Tips for Making Mushroom and Goat Cheese Tart Recipe
- Keep Puff Pastry Cold: Puff pastry warms quickly, so handle it minimally and keep it refrigerated until just before baking to get those perfect puffs.
- Don’t Overcrowd the Pan: Cooking mushrooms in batches helps them brown instead of steam and gives better texture and flavor.
- Score, Don’t Cut Through: Scoring just the top layer of dough allows the border to puff up perfectly, framing your tart like a pro.
- Let It Cool Before Slicing: I know it’s tempting to dive in, but letting the tart rest keeps the goat cheese filling from spilling out when cutting.
How to Serve Mushroom and Goat Cheese Tart Recipe
Garnishes
I like to finish off this tart with a few sprigs of fresh thyme right before serving. It adds a pop of green and ties back to the flavors inside. Sometimes a drizzle of good quality olive oil or a sprinkle of flaky sea salt makes it even better.
Side Dishes
My go-to sides here include a crisp green salad with lemon vinaigrette or a simple roasted vegetable medley. For brunch, pairing the tart with a bowl of mixed berries or a light soup rounds out the meal beautifully.
Creative Ways to Present
For special occasions, I’ve served this tart on a rustic wooden board alongside small bowls of marinated olives and fresh herbs. Cutting it into small squares or strips makes finger-food perfect for a party spread, and it always disappears fast!
Make Ahead and Storage
Storing Leftovers
Once cooled, I tightly wrap leftover tart in plastic wrap or foil and store it in the fridge. It keeps well for up to 3 days. I find it tastes even better the next day once the flavors have melded.
Freezing
I have frozen this tart on occasion—just wrap it tightly in foil and plastic wrap. Thaw it overnight in the fridge before reheating. The texture is nearly as good, and it’s a lifesaver for busy weeks.
Reheating
To keep the pastry crisp, I reheat leftovers in a 350° F oven for about 10–12 minutes rather than microwaving. This helps maintain that lovely flaky texture and warms the filling through perfectly.
FAQs
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Can I use frozen puff pastry for this Mushroom and Goat Cheese Tart Recipe?
Absolutely! Just thaw it in the refrigerator overnight rather than at room temperature so it stays cold and easier to handle. Keeping it chilled helps the layers puff up nicely when baked.
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What other cheeses can I use instead of goat cheese?
While goat cheese gives a beautiful tangy creaminess, you can also try ricotta or cream cheese mixed with a bit of lemon zest if you want a milder flavor. Feta is another option but can be saltier, so adjust seasoning accordingly.
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Is this Mushroom and Goat Cheese Tart Recipe suitable for vegetarians?
Yes! This tart contains no meat, making it perfect for vegetarians. Just double-check that your puff pastry does not include animal fats if you want to keep it strictly vegetarian.
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Can I prepare this tart in advance?
You can assemble the tart up to a few hours ahead, cover it tightly, and keep it in the fridge before baking. This is great for planning ahead and having it fresh and hot when guests arrive.
Final Thoughts
There’s just something about this Mushroom and Goat Cheese Tart Recipe that feels like a cozy hug wrapped in flaky pastry. I remember the first time I made it for my family—they went crazy for the layers of flavor and texture, and I loved how simple it was to pull off. You’re going to find this tart hits the perfect balance between effortless and elegant. So next time you want to treat yourself or wow your guests, give this recipe a try—you’ll be so glad you did!
Print
Mushroom and Goat Cheese Tart Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This savory Mushroom Tart with Goat Cheese is a delightful combination of flaky puff pastry topped with creamy goat cheese, sautéed mushrooms, shallots, and fresh thyme. Perfect as a brunch item, appetizer, or light dinner, this tart offers a blend of earthy flavors and a beautiful golden crust that’s both quick and easy to prepare.
Ingredients
Pastry and Cheese
- 1 puff pastry dough (about 9-10 oz, defrosted but kept refrigerated)
- 4 oz (1/2 cup) log goat cheese (room temperature)
Mushroom Mixture
- 1 tablespoon olive oil
- 1 clove garlic (minced)
- 1 tablespoon chopped fresh thyme
- 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
Egg Wash
- 1 egg
- 1 tablespoon water
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375° F. Line a large baking sheet with parchment paper and set aside to prevent sticking and ensure even baking.
- Make Goat Cheese Mixture: In a bowl, combine the goat cheese, olive oil, minced garlic, and chopped fresh thyme. Mix thoroughly until smooth and set aside for flavors to meld.
- Sauté Mushrooms and Shallot: Heat butter in a large pan over medium-high heat. Add sliced mushrooms and shallot, ensuring the pan isn’t overcrowded to allow even cooking. Season with salt and pepper. Cook for about 5 minutes, flipping halfway through, until mushrooms release their liquid and it mostly evaporates. Remove from heat and transfer to a plate to cool slightly.
- Prepare Puff Pastry: Roll out the puff pastry dough into a 10-inch by 15-inch rectangle. Trim edges for neatness if necessary. Place it on the prepared baking sheet. Score a 1-inch border around the edges by cutting through the top layer only, creating a frame effect, being careful not to cut through the dough completely. Prick the center area inside the border with a fork to prevent puffing.
- Assemble the Tart: Spread the goat cheese mixture evenly over the puff pastry within the scored border. If spreading is difficult, drop spoonfuls and smooth with the back of a spoon. Evenly distribute the sautéed mushroom and shallot mixture on top of the goat cheese layer.
- Apply Egg Wash: Whisk the egg together with 1 tablespoon of water. Using a pastry brush, gently brush the egg wash on the puff pastry border edges. This will give a beautiful golden finish.
- Bake the Tart: Place the tart in the preheated oven and bake for 20 to 25 minutes, until the pastry is puffed and golden brown.
- Cool and Garnish: Remove from the oven and let cool for 15 minutes before slicing. Garnish with fresh thyme sprigs for added aroma and presentation. Serve warm or at room temperature.
Notes
- This tart is versatile and can be served as a brunch dish, appetizer, or light dinner.
- Ensure mushrooms are cooked well to release moisture, preventing soggy pastry.
- Using room temperature goat cheese makes spreading easier and more uniform.
- If desired, swap fresh thyme with rosemary or sage for a different flavor profile.
- For a crispier crust, bake on a preheated baking stone or tray.
Nutrition
- Serving Size: 1 serving
- Calories: 336 kcal
- Sugar: 1 g
- Sodium: 393 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.1 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 41 mg
