Description
A savory and elegant Mushroom Tart topped with creamy goat cheese, fresh thyme, and sautéed mushrooms on a flaky puff pastry crust. This easy-to-make tart is perfect for brunch, lunch, or a light dinner and combines earthy flavors with buttery crispness for an irresistible treat.
Ingredients
Pastry and Cheese
- 1 puff pastry dough (about 9-10 oz, defrosted but kept refrigerated)
- 4 oz (1/2 cup) log goat cheese (room temperature)
- 1 tablespoon olive oil
- 1 clove garlic (minced)
- 1 tablespoon chopped fresh thyme
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
Mushrooms and Vegetables
- 3 cups white button or crimini mushrooms (stems removed and sliced approximately ¼-inch thick)
- 1 shallot (thinly sliced)
- 1 tablespoon butter
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat oven: Preheat your oven to 375° F and line a large baking sheet with parchment paper to prepare for baking the tart.
- Make goat cheese mixture: In a medium bowl, combine the goat cheese, olive oil, minced garlic, and chopped fresh thyme. Mix until smooth and set aside.
- Cook mushrooms and shallot: Heat a large pan over medium-high heat and melt the butter. Add the sliced mushrooms and thinly sliced shallot without overcrowding the pan. Season with salt and pepper. Cook for about 5 minutes, flipping the mushrooms halfway through, until they release their liquid and most of it evaporates. Remove from heat and transfer to a plate to cool slightly.
- Prepare pastry dough: Roll the puff pastry dough out into a 10-inch by 15-inch rectangle. Trim the edges to achieve straight lines if needed. Place the dough on the prepared baking sheet. Using a sharp knife, score the edges by cutting through the top layer of the dough, leaving a 1-inch border to create a picture frame. Do not cut all the way through. Prick the inner dough field with a fork, avoiding the border.
- Assemble tart: Spread the goat cheese mixture evenly over the puff pastry inside the scored border. If the mixture is stiff, drop spoonfuls around the surface and use the back of the spoon to smooth it out. Spoon the mushroom and shallot mixture evenly on top of the cheese layer.
- Apply egg wash: In a small bowl, whisk together the egg and 1 tablespoon of water. Using a pastry brush, brush the egg wash along the edges of the tart to help it turn golden when baking. It is fine if you don’t use all the egg wash.
- Bake the tart: Place the tart in the preheated oven and bake for 20 to 25 minutes, or until the pastry is puffed and golden brown.
- Cool and serve: Remove the tart from the oven and allow it to cool for 15 minutes before cutting. Garnish with fresh thyme sprigs if desired, then slice and serve warm or at room temperature.
Notes
- Make sure to keep the puff pastry chilled until ready to roll out to ensure maximum puff and flakiness.
- Do not overcrowd the pan while cooking mushrooms to help them brown nicely rather than steam.
- If you prefer a stronger herb flavor, add extra fresh thyme on top after baking.
- This tart can be served as a brunch dish, appetizer, or light main course with a side salad.
- Leftovers can be refrigerated and gently reheated in the oven to maintain crust crispiness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
