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These little goat cheese and mushroom tarts have become my trusty showstopper appetizer whenever I'm throwing a get-together that needs something fancy without the kitchen marathon. The mix of woodland mushrooms with zingy goat cheese tucked into flaky puff pastry creates these amazing bites of sophisticated comfort food.
I whipped these tarts up for the first time during a holiday party last December when I wanted something that looked impressive but wouldn't keep me stuck in the kitchen. They vanished quicker than anything else I served and now everyone in my family asks for them at every celebration.
What You'll Need
- Puff pastry squares: The 4-inch size gives you that perfect flaky foundation for these savory treats
- Mushrooms: They all work great but mixing cremini with shiitake creates the richest taste
- Shallots: They add a milder onion kick that really works with mushrooms
- Garlic cloves: Freshly chopped garlic brings that must-have aroma
- Parsley: Adds a pop of freshness to cut through the richness
- Olive oil: Grab the good stuff since it sets the flavor tone
- Parmesan: Brings that savory punch that makes mushrooms taste even better
- Goat cheese: Adds that smooth tangy creaminess that pulls everything together
- Dried herbs: The combo of sage thyme and rosemary makes the filling taste amazing
- Egg: Helps your pastry edges turn beautifully golden
- White wine: Scrapes up all the tasty bits from the pan but chicken broth works too if you prefer
How To Make Them
- Get The Pastry Ready:
- Turn your oven to 400°F and lay out those puff pastry squares on two baking sheets with some room between them. Poke the middle of each square with a fork to create tiny holes that'll keep the center flat while letting the edges puff up nicely. This gives you that awesome texture difference between the crispy edges and the sturdy bottom that'll hold your filling.
- Cook Up Your Mushroom Mix:
- Get some olive oil hot in a big pan over medium high heat until it's shimmering. Toss in your chopped shallots and garlic and cook them just until they soften and smell good about 1 to 2 minutes. Don't let them brown or they'll get bitter. Add your sliced mushrooms with the rest of the olive oil and all your dried herbs salt and pepper. Cook them until they start getting juicy about 2 minutes giving them a stir now and then so they cook evenly.
- Add Wine And Simmer Down:
- Splash in the white wine and listen for that satisfying sizzle as it lifts all the yummy bits from the bottom of the pan. Let everything bubble away for 4 to 5 minutes until most of the liquid is gone and your mushrooms are tender and packed with flavor. The cooking down part is what makes everything taste so good.
- Mix In The Cheese:
- Take the pan off the heat and dump in your goat cheese parmesan and chopped parsley right into the warm mushrooms. Keep stirring until the cheeses melt completely and coat all the mushrooms making a thick creamy mixture. The warmth from the mushrooms will melt the goat cheese perfectly without cooking it too much so it keeps that tangy taste.
- Load Up The Pastry:
- Scoop generous spoonfuls of your mushroom mix onto the middle of each pastry square. You can leave the edges as they are so they'll puff up naturally in the oven or get fancy by pinching the corners or sides to make little boat shapes. The shaped edges look impressive and help keep the filling from bubbling over when baking.
- Bake Until Gorgeous:
- Brush just the pastry edges with beaten egg for that shiny golden look. Put the baking sheets in your hot oven and bake for 25 to 30 minutes until the pastry edges have puffed up and turned deep gold. The filling should be slightly bubbly and your kitchen will smell absolutely amazing.
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My favorite thing about serving these is watching people take their first bite as the crispy pastry breaks and they discover the creamy filling inside. I served these at my sister's birthday dinner and caught her mushroom-hating husband sneaking seconds when he thought nobody was looking.
Prep Them Early
These tarts are a busy host's dream. You can make the mushroom filling up to two days ahead and keep it in the fridge in a sealed container. When you're ready to serve just warm the filling slightly before adding it to your pastry squares. You can even put the whole tarts together earlier in the day and keep them in the fridge until it's time to bake. This makes them perfect for parties when you don't want to be cooking while your guests are there.
What To Serve With Them
These tarts go great with so many different sides. Try them with a simple arugula salad with lemon dressing for a light lunch or starter. At cocktail parties they work perfectly on their own as fancy finger food. When it comes to drinks they're made for wine a crisp Sauvignon Blanc works with the tangy goat cheese while a light Pinot Noir really brings out the mushroom flavors.
Ways To Switch It Up
The basic idea of these tarts gives you tons of ways to make them your own. Try adding some slowly cooked onions for sweetness or use whatever herbs you've got fresh on hand. In spring add some tender asparagus tips or swap in blue cheese if you want a stronger flavor. During fall and winter try adding a tiny drizzle of truffle honey right before serving for an unexpected touch of luxury that works amazingly with those earthy mushrooms.
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These tarts bring a touch of class to any gathering without much effort, perfectly balancing amazing taste with eye-catching presentation.
Frequently Asked Questions
- → Which mushrooms work well for these pastries?
You're spoiled for choice! Common button mushrooms are great, or you can go for a flavor mix with shiitake, oyster, or cremini. Just grab what's fresh and available near you.
- → Can I prep these pastries ahead?
Yes, prepping in advance is easy! Cook the mushroom mixture a day or two before and keep it chilled. You can assemble the pastries a few hours before baking, but wait to brush on the egg wash until right before popping them in the oven.
- → What can replace the white wine?
If you're out of white wine or prefer not to use it, chicken broth works fine. For a veggie option, stick to vegetable broth, or mix a little lemon juice into the broth to bring in some tang.
- → How should I serve them?
You can't go wrong! These work as finger food, an impressive starter, or even with a salad for a quick meal. Serve warm or room temp—they're just as delicious either way.
- → Are there other herbs that can go in the filling?
Totally! While rosemary, thyme, and sage shine in this dish, you can go with whatever you like. Tarragon, oregano, or even dill would taste great. Keep in mind, dried herbs are stronger, so use less than fresh.
- → What’s the best way to shape the puff pastry?
Give it a bit of personality! You can pinch the corners inward for a rounded look, fold the sides like a boat, or just let the edges puff naturally for a rustic vibe. Play around and find your favorite style.