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
Scale
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
