Herbed Goat Cheese Tarts (Print Version)
# Ingredients:
→ Pastry Base
01 -
10 small squares of puff pastry, about 4 inches each
02 -
1 egg, beaten (used for brushing)
→ Filling
03 -
1/4 teaspoon each of dried thyme, rosemary, and sage
04 -
8 ounces of mushrooms, thinly sliced
05 -
3 garlic cloves, chopped finely
06 -
1/4 cup of parmesan, grated
07 -
4 ounces of goat cheese
08 -
1 shallot, chopped into small pieces
09 -
1/3 cup parsley leaves, chopped roughly
10 -
1/4 teaspoon of black pepper and 1/4 teaspoon salt
11 -
2 tablespoons of olive oil, divided
12 -
1/4 cup of white wine (swap with chicken broth, if needed)
# Instructions:
01 -
Turn your oven on to 200°C (400°F). Place the puff pastry squares onto two wide baking trays, making sure there's at least 2-3 cm of space between them. Gently poke holes across the pastry with a fork, but don't push the fork all the way through.
02 -
Heat up a big pan with 1 tablespoon of olive oil over medium-high heat. Toss in the chopped shallot and garlic, stirring them for about 1–2 minutes until they smell good and start to look see-through.
03 -
Add the mushrooms, the rest of the olive oil, thyme, rosemary, sage, salt, and pepper. Stir it around and cook for a couple of minutes. Pour in the wine (or broth), then cook another 4-5 minutes, stirring, until the mushrooms are soft and the liquid is mostly gone.
04 -
Take the pan off the stove. Add the parmesan, parsley, and goat cheese to the mushrooms. Stir until it all melts and the filling looks creamy and thick.
05 -
Put big spoonfuls of the mushroom mix onto each pastry square. You can leave the edges flat for a puffed look, or fold and pinch the corners to add fancier designs. To form a boat-like shape, pinch only two edges opposite each other.
06 -
Brush the edges of the pastry with your beaten egg. Pop the trays into the oven for 25-30 minutes until the pastries are golden and puffed up nicely. Best enjoyed warm.
# Notes:
01 -
For a prettier look, fold or pinch the pastry edges however you like.
02 -
You can make everything ahead of time, cover it, and store it in the fridge for up to 24 hours before baking.