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
Scale
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
