Tasty Mushroom Goat Cheese Tarts

These country-style mushroom tarts turn basic components into a fancy starter that always wows my dinner guests. When earthy mushrooms meet tangy goat cheese, they create a taste combo that'll make you feel like you're sitting in a little French café without leaving home.

I came up with these tarts when friends dropped by unexpectedly one wet afternoon, and I needed something fancy but quick. My kitchen filled up with the smell of mushrooms cooking with herbs, and now these have become my go-to appetizer.

What You'll Need

• Mushrooms: Mixed types (cremini, shiitake, or oyster) for rich earthy tastes and different textures
• Shallots: Give a gentle sweetness that's more subtle than regular onions
• Garlic: Freshly minced forms a key flavor foundation
• Fresh thyme: Adds woodland flavors that work perfectly with mushrooms
• Fresh sage: Brings earthy depth and slightly spicy undertones
• Herbed goat cheese: Offers creamy tanginess that balances the earthiness
• Puff pastry: Makes a flaky, buttery base (try to find all-butter kinds)
• Olive oil: Good quality for cooking the veggies
• Butter: Unsalted for richness and helps get nice color on mushrooms
• Salt: Kosher works best to boost natural flavors
• Black pepper: Freshly ground gives the strongest taste

How To Make Them

Get Everything Ready:

Clean mushrooms with a damp cloth - don't soak them as they'll suck up water like sponges. Cut them evenly about 1/4 inch thick so they cook at the same rate. Chop shallots finely and mince the garlic. Pull thyme leaves off stems and chop up the sage leaves.

Cook The Mushroom Mix:

Warm olive oil and butter in a big skillet over medium heat until the butter starts to foam a bit. Put mushrooms in one layer - don't crowd them or they'll steam instead of brown. Let them cook without touching for 2 minutes before stirring to get golden edges. Keep cooking for 6 to 8 more minutes until they release their water and start to brown.

Build Up Flavors:

Toss shallots in with the browned mushrooms and cook for 3 minutes until they turn see-through and slightly golden. Add garlic and cook just 1 minute more until you can smell it but before it browns - which would make it taste bitter. Your kitchen should smell amazing by now.

Finish The Filling:

Keep cooking until all the liquid from the mushrooms has gone - about 2 to 3 more minutes. This key step keeps your tarts from getting soggy. Add salt and pepper, then mix in fresh herbs. Take off the heat and let cool for 5 to 10 minutes so it won't melt the goat cheese right away.

Get Pastry Ready:

Heat oven to 400°F and put parchment paper on a baking sheet. Roll puff pastry to about 1/8 inch thick on a lightly floured counter. Cut into 4 inch squares or use a round cutter for circle tarts. Put them on your prepared baking sheet.

Put Tarts Together:

Spoon a big tablespoon of mushroom mix in the middle of each pastry piece, leaving 1/2 inch space around the edges. Top each with a small blob of herbed goat cheese, about a teaspoon. Fold or pinch the edges to make a border that will hold everything while baking.

Bake Them Up:

Put tarts in the hot oven and bake for 15 to 20 minutes, turning the pan halfway. Watch them carefully near the 15 minute mark. The pastry should puff up and turn golden brown, with the goat cheese just starting to color. They'll keep cooking a bit after you take them out.

Finishing Touch:

Let tarts cool on the baking sheet for 3 to 5 minutes before moving to a serving plate. This rest helps the pastry set and the filling settle. If you want, sprinkle with a few fresh thyme leaves or small sage leaves.

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I truly love the fresh thyme in this dish more than anything else. I grow it in my garden all year, and picking those tiny leaves while making these tarts always takes me back to when I first made them for my friend's engagement party. The woody smell mixing with butter and mushrooms means both comfort and celebration in my kitchen.

Prep In Advance

These tarts are great for parties because you can do most of the work ahead of time. Make the mushroom filling up to two days early and keep it in the fridge in a sealed container. You can even put the whole tarts together on baking sheets and keep them in the fridge covered with plastic wrap for up to 8 hours before baking. Just add 2 to 3 minutes extra to the cooking time if they're cold from the fridge. This way you can hang out with your guests instead of being stuck in the kitchen.

Picking Your Mushrooms

What makes this dish so great is you can use all kinds of mushrooms. Cremini give a meaty bite and earthy taste as your base. Shiitake add a deep woody umami flavor, while oyster mushrooms bring a soft texture and mild taste. To make them extra special, throw in some soaked dried porcini or morels to boost the mushroom flavor. If you gather wild mushrooms, you can use seasonal finds like chanterelles or black trumpets when you can get them. Just make sure your mushrooms are firm with no slime or strong smell.

Ways To Serve

These tarts taste great at room temp as appetizers, so they're perfect for cocktail parties. For a bigger meal, serve two tarts with a simple arugula salad dressed with lemon for a light lunch. They go really well with bubbly wine or a light Pinot Noir. For brunch, try putting a poached egg on top with some chopped chives. You can use these tarts for almost any occasion, from casual get-togethers to fancy dinner parties.

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These mushroom tarts will take any gathering up a notch with their fancy look and amazing taste — they're total crowd pleasers!

Frequently Asked Questions

→ Can I make these tarts in advance?

You can totally prep the mushroom mix up to 2 days early and keep it in the fridge. If you want to get ahead, you can put the tarts together a few hours before your party and store them chilled. But for that amazing crunch, it's best to pop them in the oven right before you'll eat them.

→ What mushroom varieties work best for these tarts?

Cremini, shiitake, and oyster mushrooms are all great picks, alone or mixed together. Cremini bring that rich earthy flavor, shiitakes add a hearty bite, and oyster mushrooms give a more delicate touch. When you can find them, fancy wild ones like chanterelles or porcini will make your tarts even more special.

→ Can I freeze these tarts?

You can definitely freeze these babies before baking for up to a month. Just lay them out on a tray until they're frozen solid, then pack them in an airtight container. When you're ready to cook, don't thaw them first - just bake straight from frozen and add about 5-7 more minutes to your timer.

→ What can I substitute for goat cheese?

If goat cheese isn't your thing, try using herbed cream cheese, creamy ricotta, or crumbly feta instead. Going dairy-free? A homemade cashew spread with some nutritional yeast and fresh herbs makes a tasty swap.

→ What herbs complement the mushroom filling best?

Thyme and sage go hand in hand with mushrooms, but don't stop there - rosemary, tarragon, or chives work wonders too. Fresh herbs pack more punch, but if you've only got dried ones, just use about a third of what the recipe calls for.

→ How do I prevent soggy bottoms on my tarts?

Make sure you cook the mushrooms until all the liquid has evaporated, and let them cool a bit before you put them on the pastry. You can also pre-bake the empty pastry shells for about 5 minutes, or brush some beaten egg on the dough before adding your toppings.