This Mushroom and Goat Cheese Tart features a buttery, flaky pastry crust filled with a savory mixture of earthy mushrooms, creamy goat cheese, and fresh herbs. Perfect for a cozy dinner, this dish is both elegant and comforting, offering a balance of rich flavors and delightful textures in every bite.
Recipe Tips and Tricks:
- Ensure your mushrooms are sliced thinly to allow even cooking and enhance their flavor.
- For a crispier crust, blind-bake the pastry for a few minutes before adding the filling.
- Use a mix of different mushrooms, such as cremini, shiitake, and button, for a more complex flavor profile.
- Let the tart cool for a few minutes before slicing to ensure the filling sets properly.
Why You’ll Love This Recipe:
This Mushroom and Goat Cheese Tart is a comforting and sophisticated meal that combines the earthy flavor of mushrooms with the creamy tanginess of goat cheese. The buttery pastry base adds a crispy texture, making every bite a delightful experience. It’s a perfect dinner for both casual nights and special occasions.
Mushroom and Goat Cheese Tart
A savory tart with mushrooms, goat cheese, and fresh herbs in a buttery pastry crust, perfect for a cozy dinner.
Ingredients
- 1 sheet of puff pastry (store-bought or homemade)
- 2 cups mixed mushrooms (such as cremini, shiitake, and button)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 1 teaspoon fresh parsley, chopped
- 4 oz goat cheese, crumbled
- 1 tablespoon heavy cream (optional for extra creaminess)
- Salt and pepper to taste
- 1 egg (for egg wash, optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare the Mushrooms: Clean and slice the mushrooms thinly. Heat olive oil in a skillet over medium heat and sauté the mushrooms until soft and all moisture has evaporated, about 8-10 minutes. Add minced garlic and thyme, cooking for another minute. Season with salt and pepper to taste.
- Prepare the Pastry: Roll out the puff pastry onto a parchment-lined baking sheet. If desired, score a border about 1 inch from the edge of the pastry.
- Assemble the Tart: Spread the cooked mushrooms evenly across the center of the pastry, leaving the border clear. Crumble goat cheese over the mushrooms and drizzle with a bit of heavy cream for extra richness if using.
- Bake the Tart: Brush the edges of the pastry with a beaten egg for a golden, glossy finish (optional). Bake for 25-30 minutes until the pastry is golden brown and puffed.
- Serve: Let the tart cool for 5 minutes before slicing. Garnish with fresh parsley and serve warm.
Notes
- If you prefer a firmer tart, you can pre-bake the pastry base for 5-7 minutes before adding the filling.
- The tart can be served warm or at room temperature, making it ideal for a make-ahead meal.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 100Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 32mgSodium 121mgCarbohydrates 4gFiber 1gSugar 1gProtein 5g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes:
- Mushrooms: Fresh, high-quality mushrooms are key. Opt for a variety of mushrooms to deepen the flavor.
- Goat Cheese: A creamy, tangy goat cheese is ideal. You can substitute with ricotta or feta if you prefer a milder flavor.
- Herbs: Fresh thyme and parsley add aromatic depth. You can experiment with rosemary or tarragon for variation.
- Pastry: Use a store-bought puff pastry for convenience or make your own if you have time for a homemade touch.
Variations and Substitutions:
- Vegetarian Option: This recipe is already vegetarian but can be made vegan by using dairy-free cheese and plant-based butter.
- Add Protein: For a heartier dish, add cooked chicken or bacon crumbles.
- Spices: Try adding a dash of nutmeg or smoked paprika for extra flavor.
Storage Options:
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze the tart (whole or sliced) for up to a month. Reheat in the oven for the best texture.
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