Description
Mushroom Shallot and Herbed Goat Cheese Tarts
Looking for an elegant and savory appetizer or a light meal that bursts with flavor? These Mushroom Shallot and Herbed Goat Cheese Tarts combine the earthy richness of mushrooms and shallots with the creamy tang of herbed goat cheese, all encased in a flaky puff pastry shell. Perfect for dinner parties or a delightful snack, these tarts are a blend of textures and flavors that will impress your taste buds.
1 sheet puff pastry, thawed
All-purpose flour (for dusting)
1 egg, beaten
2 cups mushrooms, finely chopped
2 shallots, finely chopped
2 cloves garlic, minced
4 oz herbed goat cheese
1 tbsp olive oil
1 tbsp butter
Salt, pepper, thyme leaves
Directions:
1. Preheat oven to 375°F (190°C).
2. Sauté shallots, garlic, mushrooms in oil & butter.
3. Roll puff pastry, cut into squares.
4. Spoon filling, add goat cheese.
5. Fold edges, brush with egg.
6. Bake for 20-25 min. Garnish with thyme.
Prep Time: 15 min
Kcal: 250 per tart
Step-by-Step Guide
1. Prepare the Filling: Heat olive oil and butter in a skillet over medium heat. Add the finely chopped shallots, sauté for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds. Add the finely chopped mushrooms and cook for 8-10 minutes, until all liquid has evaporated and they are golden brown. Season with salt, pepper, and fresh thyme leaves. Set aside to cool slightly.
2. Prepare the Pastry: On a lightly floured surface, roll the thawed puff pastry sheet into a 12×12 inch square. Using a sharp knife or pizza cutter, cut the pastry into 9 equal squares (approx. 4×4 inches each).
3. Assemble the Tarts: Place pastry squares on a parchment-lined baking sheet. Spoon a generous tablespoon of the mushroom-shallot mixture into the center of each square. Crumble about 1/2 ounce of herbed goat cheese on top of the filling on each tart.
4. Fold and Seal: Gently fold the four corners of each pastry square toward the center, partially enclosing the filling and creating an open-faced tart. Press the edges lightly to seal. Brush the exposed pastry edges thoroughly with the beaten egg wash.
5. Bake: Bake in the preheated 375°F (190°C) oven for 20-25 minutes, or until the pastry is puffed and deep golden brown.
Serving Suggestions
These tarts are incredibly versatile. Serve them warm as a passed appetizer at a cocktail party. For a light lunch or brunch, pair two tarts with a simple arugula salad dressed with lemon vinaigrette. They also make an excellent side dish alongside a roast chicken or a hearty vegetable soup. Garnish with extra fresh thyme or a drizzle of truffle oil for an extra touch of luxury.
How-to Summary
Sauté mushrooms and shallots. Roll and cut puff pastry. Fill centers with mushroom mix and crumbled goat cheese. Fold pastry corners to the center, brush with egg wash, and bake at 375°F until golden and puffed.
Frequently Asked Questions
Can I make these tarts ahead of time? Yes, you can prepare the filling and assemble the tarts up to a day in advance. Store them covered in the refrigerator, then bake just before serving. You may need to add 2-3 extra minutes to the baking time.
Can I use a different cheese? Absolutely. While herbed goat cheese is ideal, you can substitute with plain goat cheese, feta, or even a soft Brie. For a richer flavor, try blue cheese crumbles.
My pastry didn’t puff. What happened? The most common cause is the egg wash dripping onto the cut edges of the pastry, which can “glue” the layers together. Be careful to apply the wash only to the top surfaces. Also, ensure your oven is fully preheated.
How should I store leftovers? Store cooled tarts in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes to restore crispness.
Can I use frozen mushrooms? It’s not recommended. Frozen mushrooms release too much water when cooked, resulting in a soggy filling that will make the pastry base wet.
Common Mistakes to Avoid
- Soggy Filling: Ensure you cook the mushroom mixture until all the released liquid has completely evaporated. A wet filling creates steam that soaks the pastry.
- Overfilling: Resist the urge to overstuff the tarts, as this can cause them to burst open during baking and make folding difficult.
- Thawing Pastry Incorrectly: Thaw puff pastry in the refrigerator overnight or for a few hours. Thawing at room temperature or in the microwave can make it sticky and difficult to handle.
- Skipping the Egg Wash: The egg wash is crucial for achieving a beautiful, glossy, golden-brown finish on the baked pastry.
Conclusion
These Mushroom Shallot and Herbed Goat Cheese Tarts are a testament to how simple ingredients can create an elegant and deeply flavorful dish. The combination of savory mushrooms, sweet shallots, and tangy cheese encased in flaky pastry is always a crowd-pleaser. By following the detailed steps and avoiding common pitfalls, you can reliably produce impressive tarts perfect for any occasion. They are a delicious reminder that the best appetizers balance simplicity with sophisticated taste.