Mushroom Goat Cheese Tarts (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Sliced wild mushrooms (oyster, cremini, or shiitake)
02 -
Finely diced shallots
03 -
2 garlic cloves, crushed
04 -
2 tablespoons chopped fresh thyme
05 -
1 tablespoon sage leaves, chopped small
06 -
150g soft herbed goat cheese
07 -
1 sheet ready-made puff pastry
→ Seasonings & Oils
08 -
1 tablespoon olive oil
09 -
1 tablespoon butter
10 -
Salt, as needed
11 -
Black pepper, freshly ground
# Instructions:
01 -
Wipe mushrooms clean and slice them thin. Dice the shallots, crush the garlic, and chop up your fresh herbs.
02 -
Melt butter with olive oil in a big skillet over medium heat. Toss in mushroom slices and cook them for 8-10 minutes until they're golden and soft.
03 -
Drop in your diced shallots and crushed garlic, stirring until shallots turn clear and the garlic smells amazing.
04 -
Keep cooking until there's no liquid left in the pan so your tarts won't turn soggy later.
05 -
Sprinkle with salt, pepper, thyme, and sage. Take the pan off the heat and let it cool a bit.
06 -
Turn your oven to 200°C. Dust your counter with flour and roll out the pastry, cutting it into circles or squares.
07 -
Put a heap of mushroom mix in the middle of each pastry piece and add a chunk of goat cheese on top.
08 -
Push up the edges of each pastry bit to make a little wall that keeps the filling from spilling out.
09 -
Line a baking sheet with parchment, place tarts with space between them, and bake for 15-20 minutes until they're puffy, golden, and the cheese has melted with a light brown color.
10 -
Let them cool for a few minutes, maybe add some fresh herbs on top if you want, and enjoy them while they're still warm.
# Notes:
01 -
You can make these ahead and keep them in the fridge before you bake them.
02 -
Want something lighter? Try using phyllo instead of puff pastry.