If you love the earthy flavor of mushrooms paired with tangy creamy cheese wrapped in a flaky crust, you’re in for a treat with this Mushroom & Goat Cheese Puff Pastry Tart Recipe. I absolutely love how simple it is to pull together, yet it looks and tastes like something straight out of a fancy bakery. Once you try it, you’ll want to make it for brunch, dinner, or any time you want to impress without stressing.
Why You’ll Love This Recipe
- Quick and Easy: This tart comes together in under an hour, perfect for busy weeknights or last-minute guests.
- Elegant Flavor Combo: The tangy goat cheese perfectly complements the earthy mushrooms and fresh thyme.
- Flaky Puff Pastry Crust: You get that lovely golden, crunchy base that feels indulgent but isn’t hard to make.
- Versatile Dish: Works great as an appetizer, side, or main — it’s always a crowd-pleaser.
Ingredients You’ll Need
The magic of this Mushroom & Goat Cheese Puff Pastry Tart Recipe lies in simple fresh ingredients that come together beautifully. Make sure to buy good-quality mushrooms and fresh thyme for the best flavor—these little details totally elevate the tart.
- Puff Pastry Dough: Choose a high-quality sheet, keep it chilled until ready to use for the best puff.
- Goat Cheese: A creamy log-style goat cheese at room temperature spreads easily and has the perfect tang.
- Olive Oil: Adds richness and helps smooth out the goat cheese filling.
- Garlic: Fresh minced garlic brings a warm aromatic punch.
- Fresh Thyme: Both chopped in the filling and sprigs for garnish—never sub out dried here.
- Butter: For sauteing mushrooms, giving them that satisfying melt-in-your-mouth texture.
- Mushrooms: Use white button or crimini mushrooms sliced evenly so they cook uniformly.
- Shallot: Thinly sliced so it softens into sweetness without overpowering.
- Salt and Pepper: Basic but essential for seasoning and amplifying flavors.
- Egg (for egg wash): Creates that golden glossy crust that looks irresistible.
Variations
I love to switch things up with this tart depending on what’s in season or what my family is craving. This recipe is a great base—you can easily tweak the flavors to make it your own.
- Vegetable Twist: I’ve swapped mushrooms for caramelized onions or roasted bell peppers for a sweeter profile, and my family always notices the difference.
- Herb Variations: Adding fresh rosemary or sage instead of thyme brings new layers of aroma that I adore.
- Cheese Swaps: If goat cheese isn’t your thing, cream cheese or ricotta works—but I still think goat cheese gives it the best zing.
- Gluten-Free: I once tried using gluten-free puff pastry—it took a little more care to handle, but the flavor was still fantastic.
How to Make Mushroom & Goat Cheese Puff Pastry Tart Recipe
Step 1: Preparing the Flavorful Mushroom Mixture
Start by heating butter in a large pan over medium-high heat. Add the sliced mushrooms and shallots, sprinkled with salt and pepper. Don’t overcrowd the pan—this is key to getting them to brown nicely instead of steam. Cook for about 5 minutes, stirring halfway, until they release their moisture and the liquid bubbles away. Once cooked, transfer them to a plate to cool while you prepare the rest.
Step 2: Mixing the Creamy Goat Cheese Filling
In a bowl, combine the goat cheese (bring it to room temperature first—this makes spreading so much easier!), olive oil, minced garlic, and fresh thyme. Stir until well blended into a creamy mixture. This combo is what makes the tart irresistibly tangy and aromatic.
Step 3: Preparing the Puff Pastry Base
Roll the puff pastry out to about a 10×15-inch rectangle. Don’t worry if it’s not perfect—just trim the edges to make neat lines. Transfer it to a baking sheet lined with parchment. Using a sharp knife, score a 1-inch border around the edge without cutting fully through. This scoring helps create that picture-frame puff while the middle stays flat. Don’t forget to prick the inside of the border with a fork to avoid bubbles.
Step 4: Assembling the Tart
Spread the goat cheese mixture evenly over the puff pastry inside the border. If it feels stubborn to spread, drop spoonfuls and use the back of the spoon to smooth it out gently. Then spoon the sautéed mushroom and shallot mixture on top, spreading it evenly.
Step 5: Egg Wash and Baking
Whisk the egg with a tablespoon of water and brush it liberally on the exposed border of the pastry—this is what gives it that shiny golden finish. Bake at 375°F for 20 to 25 minutes or until the crust is puffed and beautifully golden. Once out of the oven, let it cool for 15 minutes before slicing. Garnish with fresh thyme sprigs to impress your guests.
Pro Tips for Making Mushroom & Goat Cheese Puff Pastry Tart Recipe
- Keep Puff Pastry Cold: I discovered this trick—if the dough warms up too much before baking, it loses its puff, so work quickly and keep it refrigerated until just before use.
- Don’t Overcrowd Your Mushrooms: Cooking them spread out ensures they brown nicely instead of stewing in their juices, which my first try taught me the hard way!
- Room Temperature Goat Cheese: It makes spreading so much easier and smoother, avoiding lumps in your tart.
- Use Fresh Herbs: Fresh thyme adds brightness that dried herbs just can’t match—don’t skip this step to keep the flavor vibrant.
How to Serve Mushroom & Goat Cheese Puff Pastry Tart Recipe
Garnishes
I always finish this tart with a few sprigs of fresh thyme because it brightens the whole dish and makes it look super inviting. Sometimes I also sprinkle a little flaky sea salt for a subtle crunch that pairs perfectly with the creamy cheese and mushrooms.
Side Dishes
This tart shines on its own, but I love pairing it with a crisp green salad tossed with lemon vinaigrette or a bowl of soup—tomato basil or butternut squash work beautifully. If serving for dinner, roasted seasonal vegetables or a light grain salad round it out nicely.
Creative Ways to Present
For holidays or special brunches, I sometimes make mini versions of this tart in a muffin tin. They’re adorable, portion-controlled, and perfect for passing around a crowd. Another idea I’ve tried is serving alongside a cheese board, slicing the tart into small squares as part of an appetizer spread—everyone loves the combination of flavors.
Make Ahead and Storage
Storing Leftovers
Leftovers keep surprisingly well. I wrap the tart tightly in plastic wrap or place it in an airtight container and refrigerate. It usually lasts 2 to 3 days without losing much of its fresh flavor or texture.
Freezing
I’ve frozen this tart once by wrapping it tightly in foil and then placing it in a freezer bag. When thawed overnight in the fridge, the puff pastry remains tasty, though it’s best reheated straight from the fridge rather than frozen solid.
Reheating
To bring leftovers back to life, I pop them in a preheated 350°F oven for 10 minutes or so. This restores the crispness of the pastry without drying out the filling. Microwaving makes it soggy, so I avoid that whenever possible.
FAQs
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Can I use frozen puff pastry for this Mushroom & Goat Cheese Puff Pastry Tart Recipe?
Absolutely! Just make sure to thaw it overnight in the refrigerator and keep it chilled while working with it. This helps the pastry puff up nicely and bake evenly without becoming tough.
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What type of mushrooms work best in this tart?
I recommend white button or crimini mushrooms for their mild, earthy flavor and texture. If you want more depth, feel free to mix in shiitake or cremini, but keep the slices uniform so everything cooks evenly.
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Can I make this tart vegan or dairy-free?
To make it vegan, substitute the goat cheese with a creamy vegan cheese spread and use a plant-based butter for sautéing mushrooms. Also, use a vegan puff pastry. While it won’t taste exactly the same, it can still be delicious!
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How do I prevent the puff pastry edges from shrinking during baking?
Chilling the pastry before baking and not cutting all the way through when scoring the border helps. Also, brushing with egg wash seals the edges and encourages puffing up without shrinking.
Final Thoughts
This Mushroom & Goat Cheese Puff Pastry Tart Recipe holds a special place in my kitchen because it combines ease, elegance, and incredible flavor all in one. I remember the first time I made it, I was nervous about the puff pastry, but it came out golden and impressive, and my family couldn’t stop raving. I really encourage you to try it—you’ll find it’s a surprisingly simple crowd-pleaser that’s perfect any day you want a little culinary win. Trust me, once you make this tart, it’ll become a go-to in your recipe box!
Print
Mushroom & Goat Cheese Puff Pastry Tart Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Description
This savory Mushroom Tart with Goat Cheese is a delightful combination of tender sautéed mushrooms and creamy goat cheese atop a flaky puff pastry crust. Perfect for brunch, appetizers, or a light dinner, it’s simple to prepare yet impressively flavorful, featuring fresh thyme and a golden, puffed crust.
Ingredients
For the Tart:
- 1 puff pastry dough (about 9-10 oz, defrosted, but kept in the refrigerator)
- 4 oz (1/2 cup) log goat cheese (room temperature)
- 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
- 1 egg (for egg wash)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375° F and line a large baking sheet with parchment paper. Set aside so it’s ready when you assemble the tart.
- Prepare Goat Cheese Mixture: In a bowl, combine the goat cheese, olive oil, minced garlic, and chopped fresh thyme. Mix well until creamy and set aside.
- Sauté Mushrooms and Shallots: Heat butter in a large pan over medium-high heat. Add the sliced mushrooms and shallot. Season with salt and pepper. Cook without overcrowding the pan, stirring and flipping halfway through, until the mushrooms release their liquid and it mostly evaporates—about 5 minutes. Remove from heat and transfer to a plate to cool slightly.
- Roll and Score Puff Pastry: Roll out the puff pastry dough into a 10-inch by 15-inch rectangle. Trim edges if necessary for a neat shape. Transfer the dough to the prepared baking sheet. Score a 1-inch border around the edges by lightly cutting only through the top layer of the puff pastry, creating a picture frame. Prick the center dough (not the border) all over with a fork to prevent excessive puffing.
- Assemble the Tart: Spread the goat cheese mixture evenly inside the scored border. If needed, spoon the mixture in dollops and smooth with the back of a spoon. Then evenly distribute the mushroom and shallot mixture on top of the goat cheese.
- Apply Egg Wash: Whisk the egg with 1 tablespoon of water to create an egg wash. Using a pastry brush, gently brush the edges of the puff pastry border. It’s fine if some egg wash is leftover.
- Bake the Tart: Place the tart in the preheated oven and bake for 20 to 25 minutes, until the puff pastry is golden brown and puffed up beautifully.
- Cool and Garnish: Remove from oven and let the tart cool for about 15 minutes. Garnish with fresh thyme sprigs before slicing and serving.
Notes
- This mushroom tart is versatile and perfect for brunch, appetizers, or dinner.
- The recipe is quick and easy, yet yields an elegant, flavorful dish.
- Using a sharp knife to score the puff pastry ensures a visually appealing border that holds the filling well.
- Allow the mushrooms to cool slightly before spreading to prevent making the puff pastry soggy.
- Fresh thyme adds a lovely aromatic touch, but you can experiment with other herbs like rosemary or sage if desired.
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
