Name: Farmhouse Mushroom & Goat Cheese Tart
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 8
Cuisine: French
Ingredients: 1 9–10 inch tart crust (homemade shortcrust or thawed puff pastry); 1.5 lbs mixed fresh mushrooms, sliced; 1 large onion, thinly sliced; 2 tbsp butter; 2 tbsp olive oil; 3 garlic cloves, minced; 8 oz soft goat cheese, crumbled; 2 large eggs; ½ cup heavy cream or half-and-half; 1 tbsp fresh thyme leaves; 2 tbsp fresh parsley, chopped; Salt and freshly ground black pepper; Optional: honey or balsamic glaze for drizzling

This rustic Farmhouse Mushroom & Goat Cheese Tart features a buttery, crisp crust filled with golden sautéed mushrooms, caramelized onions, fresh herbs, and creamy, tangy goat cheese.

Baked until golden and bubbly, it offers a perfect balance of earthy, savory, and bright flavors in an elegant yet comforting open-faced tart.

Why You’ll Love This Recipe

This Farmhouse Mushroom & Goat Cheese Tart is a showstopper that feels gourmet but is surprisingly simple to make. The earthy mushrooms develop deep flavor when sautéed, while creamy goat cheese adds a lovely tang that cuts through the richness.

The flaky crust provides wonderful texture contrast. It’s versatile enough for brunch, lunch, or a light dinner and looks beautiful on the table. The combination of ingredients creates layers of flavor that will have everyone asking for the recipe.

Yield: 8 servings

Farmhouse Mushroom & Goat Cheese Tart

Rustic farmhouse tart with sautéed mushrooms, creamy goat cheese, and herbs in a flaky golden crust.

Prep Time 25 minutes

Cook Time 45 minutes

Additional Time 15 minutes

Total Time 1 hour 25 minutes

Ingredients

1 9–10 inch tart crust (homemade shortcrust or thawed puff pastry)
1.5 lbs mixed fresh mushrooms, sliced
1 large onion, thinly sliced
2 tbsp butter
2 tbsp olive oil
3 garlic cloves, minced
8 oz soft goat cheese, crumbled
2 large eggs
½ cup heavy cream or half-and-half
1 tbsp fresh thyme leaves
2 tbsp fresh parsley, chopped
Salt and freshly ground black pepper
Optional: honey or balsamic glaze for drizzling

Instructions

Prepare the crust: Preheat oven to 375°F (190°C). Press crust into a 9–10 inch tart pan. Prick the bottom with a fork and blind bake for 12–15 minutes until lightly golden.
Caramelize onions: Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet. Cook sliced onions slowly until soft and golden, about 10–12 minutes. Remove and set aside.
Sauté mushrooms: In the same skillet, heat remaining butter and oil over medium-high heat. Add mushrooms in batches and cook until golden brown and moisture evaporates.
Add garlic and herbs: Stir in minced garlic and fresh thyme during the last minute of cooking. Season generously with salt and pepper.
Combine fillings: Mix the sautéed mushrooms with the caramelized onions in a bowl. Let cool slightly.
Make the custard: Whisk together eggs, cream, half the crumbled goat cheese, salt, and pepper until smooth.
Assemble the tart: Spread the mushroom-onion mixture evenly over the pre-baked crust. Dot with remaining goat cheese.
Pour and finish: Carefully pour the egg-cream mixture over the filling. Sprinkle with chopped parsley and a little black pepper.
Bake to perfection: Bake for 25–30 minutes until the filling is set and the top is lightly golden.
Cool and serve: Remove from oven and let cool for 10–15 minutes. Drizzle with honey or balsamic glaze if desired, slice, and serve warm or at room temperature.

Notes

This tart is beautiful served with a simple green salad and a glass of crisp white wine. It works equally well as a centerpiece for brunch or a light supper.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 317Total Fat 24gSaturated Fat 14gUnsaturated Fat 11gCholesterol 100mgSodium 184mgCarbohydrates 15gFiber 3gSugar 8gProtein 11g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Pre-bake the crust to ensure it stays crisp.
Cook mushrooms in batches on high heat for maximum browning.
Let the tart cool slightly before slicing for cleaner cuts.
Use a mix of mushrooms for the best texture and flavor.
Fresh goat cheese works best — avoid pre-crumbled if possible.
Add a drizzle of honey or balsamic glaze before serving for extra elegance.
Chill the dough if making homemade crust for easier rolling.

Ingredients Notes

Crust: Buttery shortcrust or puff pastry creates a crisp, golden base that holds the filling beautifully.
Mushrooms: A farmhouse mix of cremini, shiitake, and oyster mushrooms brings deep umami and varied textures.
Goat Cheese: Soft, tangy goat cheese melts into creamy pockets and pairs perfectly with mushrooms.
Onions: Slowly cooked onions add natural sweetness and depth.
Herbs: Fresh thyme and parsley brighten the rich filling.
Eggs & Cream: They bind the filling into a light, custardy layer.
Garlic: Adds aromatic warmth without overpowering the dish.

Variations and Substitutions

Swap goat cheese for feta, ricotta, or Gruyère for different flavor profiles. Add wilted spinach or kale for extra greens. Include crispy bacon or prosciutto for a meaty version.

For a gluten-free tart, use a gluten-free crust. Add roasted cherry tomatoes or caramelized leeks for more vegetable depth.

Make individual mini tarts for elegant appetizers. In season, use wild mushrooms like chanterelles for a luxurious upgrade. A touch of truffle oil drizzled on top elevates it further.

Storage Options

Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 350°F oven for 10–15 minutes to restore crispness. The baked tart can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.