Description
This savory Mushroom Tart with Goat Cheese is a versatile dish perfect for brunch, appetizers, or dinner. Featuring a flaky puff pastry base topped with a creamy goat cheese mixture and sautéed mushrooms infused with garlic and thyme, this tart is both elegant and easy to prepare. With a tender, buttery crust and flavorful mushroom topping, it’s sure to impress with minimal effort.
Ingredients
Pastry
- 1 puff pastry dough, about 9-10 oz, defrosted but kept in the refrigerator
Goat Cheese Mixture
- 4 oz (1/2 cup) log goat cheese, room temperature
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 tablespoon chopped fresh thyme
Mushroom Topping
- 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
Finishing
- 1 egg for egg wash
- 1 tablespoon water (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper and set aside to prepare the tart on.
- Prepare Goat Cheese Mixture: In a bowl, combine the room temperature goat cheese, olive oil, minced garlic, and chopped fresh thyme. Mix until smooth and set aside.
- Sauté Mushrooms: Heat a large pan over medium-high heat and melt the butter. Add the sliced mushrooms and thinly sliced shallot, being careful not to overcrowd the pan. Season with salt and pepper. Cook for about 5 minutes, stirring occasionally and flipping halfway through, until mushrooms release their liquid and most of it evaporates. Transfer the cooked mushrooms to a plate to cool slightly.
- Prepare Puff Pastry: Roll out the chilled puff pastry dough into a 10-inch by 15-inch rectangle. Trim the edges to straighten if necessary. Place the dough on the prepared baking sheet. Score a 1-inch border around the edges by running a sharp knife through only the top layer of the dough—do not cut all the way through. Use a fork to prick the inside area of the pastry (not the border) to prevent puffing up too much during baking.
- Assemble Tart: Spread the goat cheese mixture evenly within the scored border of the puff pastry. If the mixture is thick, drop spoonfuls onto the pastry and smooth out with the back of a spoon. Evenly spoon the sautéed mushroom and shallot mixture on top of the goat cheese layer.
- Apply Egg Wash: In a small bowl, whisk together the egg and 1 tablespoon of water. Use a pastry brush to carefully brush the egg wash along the edges of the tart to help it develop a golden, shiny crust.
- Bake: Place the tart in the preheated oven and bake for about 25 minutes or until the puff pastry is golden brown and puffed, and the mushrooms are bubbly and cooked through.
- Cool and Serve: Remove the tart from the oven and allow it to cool on the baking sheet for about 15 minutes before slicing and serving. This ensures toppings set slightly and the tart slices neatly.
Notes
- Use either white button or crimini mushrooms based on availability and preference; crimini will add a deeper flavor.
- Keeping the puff pastry chilled until assembly helps achieve a flakier crust.
- Do not cut through the bottom layer when scoring the border; this helps create a raised edge to contain the filling.
- Allow the tart to cool before slicing to prevent the toppings from sliding.
- For a dairy-free variation, substitute goat cheese with a suitable non-dairy cheese alternative.
