Mushroom Goat Cheese Tarts
Savory mini tarts featuring earthy mushrooms sautéed with garlic and thyme, topped with creamy goat cheese in a buttery tart shell—perfect as appetizers or elegant snacks.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 tarts 1x
- Category: Appetizer
- Method: Bake
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
Scale
- 1 sheet refrigerated puff pastry (thawed)
- 8 oz mushrooms (cremini, button, or a mix), sliced
- 2 tbsp olive oil or butter
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- Salt & pepper, to taste
- 4 oz goat cheese, softened
- 1 tbsp cream cheese or sour cream (optional)
- 1 egg, beaten (for egg wash)
- Optional: chopped parsley or chives for garnish
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out puff pastry on a floured surface; cut into 12 squares.
- Score a ½″ border around each square and place on the baking sheet.
- Sauté mushrooms in olive oil or butter with salt, pepper, and thyme until tender. Add garlic and cook 30 seconds more. Let cool slightly.
- Mix goat cheese with cream cheese if using, until smooth.
- Brush pastry borders with egg wash. Spread goat cheese in the center of each square.
- Top with sautéed mushrooms and brush pastry edges again with egg wash.
- Bake for 15–18 minutes until golden and puffed.
- Cool slightly, garnish with parsley or chives, and serve warm.
Notes
- Use a mix of wild mushrooms for deeper flavor.
- Add a drizzle of honey or balsamic glaze for contrast.
- Can be assembled ahead and baked just before serving.
- Leftovers can be reheated at 350°F for 5–7 minutes to crisp.
Nutrition
- Serving Size: 1 tart
- Calories: 140
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 15 mg
Find it online: https://ukfinda.com/mushroom-goat-cheese-tarts/