These fabulously flavorful Mushroom, Shallot, and Herbed Goat Cheese Tarts are everything you need in a savory, flaky bite. Creamy goat cheese, sautéed mushrooms, shallots, and fragrant herbs come together in a buttery puff pastry shell that looks gourmet but is incredibly easy to make. Whether served as a stunning appetizer, satisfying snack, or elegant side, these tarts are sure to impress—and hard to eat just one!
Inspiration Behind the Recipe
I’ve always loved working with puff pastry—it’s flaky, buttery, and makes any dish feel a little more special. This recipe was inspired by a beef Wellington I made for Eli one night. It turned out amazing, and I was left with extra puff pastry sheets that I couldn’t let go to waste. So, I started dreaming up something lighter but equally indulgent—and these tarts were born.
We made a big batch for dinner and devoured them in one sitting. They’re that good.
Why You’ll Love These Tarts
- Elegant and easy: They look impressive but are super simple to make.
- Creamy + savory: The goat cheese, mushrooms, and herbs are perfectly balanced.
- Customizable: Make them bite-sized for appetizers or larger for a light main course.
- Quick: Just 20 minutes of prep and 25 minutes in the oven!
How to Make Them
Despite their fancy appearance, these tarts are surprisingly simple to put together.
🍄 Ingredients
- Puff pastry: Use pre-cut 4-inch squares or cut your own from a thawed sheet.
- Mushrooms: Any variety works—baby bella, cremini, or white button.
- Shallot + garlic: A classic savory base.
- Herbs: A flavorful blend of sage, thyme, rosemary, salt, and pepper.
- Goat cheese: Creamy and tangy, it melts beautifully into the filling.
- Parmesan: Adds a salty, nutty finish.
- White wine: Enhances flavor (or use chicken broth if preferred).
- Olive oil: For sautéing.
- Egg wash: For that gorgeous golden crust.
🧑🍳 Step-by-Step Instructions
- Prep your pastry
Thaw your puff pastry completely—either overnight in the fridge or at room temperature for 2 hours. Cut into 4-inch squares if needed, and place on parchment-lined baking sheets. Use a fork to gently poke holes in the center of each square (don’t pierce all the way through). - Sauté the filling
In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped shallot and garlic, sautéing for 1-2 minutes. Add sliced mushrooms, remaining oil, and all herbs and spices. Cook for 2 more minutes, then add the white wine. Simmer for another 4–5 minutes until most of the liquid has evaporated. - Mix in the cheese
Remove from heat and stir in goat cheese, parmesan, and parsley. The heat will melt everything into a creamy, herby filling. - Assemble the tarts
Spoon a generous amount of filling into the center of each pastry square. You can leave them open-faced or shape them with fun folds:- Pinched corners: Gently pinch all four corners together to form a tulip-like tart.
- Boat shape: Pinch just two opposite sides to create an oval, boat-like design.
- Egg wash and bake
Brush the edges of the exposed puff pastry with whisked egg (avoid the filling), and bake at 400°F for 25–30 minutes or until golden and puffed.
📝 Tips for Perfect Tarts
- Thaw thoroughly: Cold pastry won’t bake evenly or fold easily.
- Don’t overfill: Too much filling can cause the pastry to collapse.
- Have fun with shapes: They don’t have to be perfect—rustic is charming!
- Make ahead: You can prep the filling a day in advance and store it in the fridge.
Serving Ideas
These tarts are perfect served warm as:
- A party appetizer
- A light lunch with salad
- A side dish for soup or roasted chicken
- A picnic-ready snack
Final Thoughts
These mushroom and goat cheese tarts are the kind of recipe that looks like you spent hours but comes together in under an hour. They’re cozy, elegant, and just downright delicious. Eli and I couldn’t stop at one—and I doubt you’ll be able to either.
Let me know if you try them, and don’t forget to tag your beautiful creations!