Savory Mushroom & Goat Cheese Tart
A creamy and flavorful tart with earthy mushrooms and tangy goat cheese, perfect for weeknight dinners or brunch.
Ingredients
For the Tart
- 1 sheet puff pastry (thawed)
- 8 oz mushrooms (sliced—cremini or button mushrooms work well)
- 4 oz goat cheese (crumbled)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 2 tbsp olive oil
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- Salt and pepper (to taste)
- 1 egg beaten for egg wash
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Roll out your puff pastry onto a lightly floured surface to fit your tart pan. Press it into the pan and trim any excess pastry hanging over the edges. Prick the base with a fork to prevent it from puffing up while baking.
- In a skillet, heat the olive oil over medium heat. Add the onion and cook until softened and translucent, about 3-4 minutes. Then, add the garlic and sliced mushrooms, stirring occasionally until browned and tender (around 5-7 minutes). Season with salt, pepper, and thyme.
- Remove the skillet from heat and let it cool for a couple of minutes. Stir in the crumbled goat cheese, making sure it’s well combined with the mushroom mixture.
- Pour the mushroom and cheese mixture into the prepared tart shell, spreading it evenly. Brush the edges of the pastry with the beaten egg for a golden finish.
- Place the tart in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and the filling is set.
- Allow the tart to cool slightly before slicing. Serve warm, garnished with additional thyme if desired.
Notes
Leftovers can be stored tightly wrapped in plastic wrap in the refrigerator for up to 3 days. For freezing, wrap securely to prevent freezer burn, lasting about a month. Reheat in the oven at 350°F (175°C) for 10-15 minutes.