Name: Mushroom and Goat Cheese Puff Pastry Tarts Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: French-inspired
Ingredients: 10 4-inch puff pastry sheet squares; 8 oz mushrooms, sliced; 1 shallot, finely chopped; 3 garlic cloves, minced; 1/3 cup parsley leaves, roughly chopped; 2 tablespoons olive oil; 1/4 cup parmesan cheese; 4 oz goat cheese; 1/4 teaspoon sage; 1/4 teaspoon thyme; 1/4 teaspoon rosemary; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup white wine (can substitute with chicken broth); 1 egg, whisked

Jump to Recipe· 4.9 from 17 reviews

If you’re anything like me, you’re always on the lookout for that delightful recipe which feels fancy but actually comes together in a snap. Well, let me introduce you to the Mushroom and Goat Cheese Puff Pastry Tarts Recipe — a game changer! These little tarts are crispy, fluffy, and bursting with herby, savory mushroom goodness blended with creamy goat cheese. Perfect for an easy weeknight dinner or an impressive appetizer when friends come over. Trust me, once you try this recipe, you’ll be making it again and again.

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Why This Recipe Works

Perfect Balance of Flavors: Earthy mushrooms married with creamy goat cheese and fresh herbs make every bite a treat.
Simple Yet Impressive: Using store-bought puff pastry means little prep but maximum flair.
Versatile and Customizable: Easy to tweak the herbs or add extras like caramelized shallots or parmesan for your taste.
Golden, Flaky Texture: The puff pastry crisps up beautifully, giving a delightful crunch and buttery flavor.

Mushroom and Goat Cheese Puff Pastry Tarts, savory mushroom tartlets, easy appetizer recipes, quick vegetarian starters, elegant puff pastry appetizers - Two square-shaped pastries sit on a wooden board with crispy, puffed, golden-brown edges. Each pastry has one main layer of creamy sauce mixed with chopped herbs, topped with thick slices of cooked mushrooms that are dark brown with a slightly glossy texture. The pastries have a soft, flaky base that is light beige inside, contrasting with the darker mushroom topping. The wooden board underneath is smooth with natural grain. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Mushroom and Goat Cheese Puff Pastry Tarts Recipe plays a key role: from the flaky puff pastry that provides crunch, to the herbed mushrooms that bring depth and freshness. Here’s the lowdown on what you need and why I love using these particular ingredients.

Puff pastry sheets: Pre-cut frozen squares save so much time and make shaping your tarts super simple. Just thaw properly for best results.
Mushrooms: Any kind works here — button, cremini, or even wild mushrooms if you want to get fancy. Slice them thin so they cook evenly.
Shallots: They add a subtle sweetness and slight crunch that pairs wonderfully with garlic and mushrooms.
Garlic: Enhances all those savory flavors without overpowering.
Fresh parsley: Adds a burst of green freshness and keeps things bright.
Olive oil: For sautéing — it adds a fruity richness that complements the mushrooms.
Parmesan cheese: Gives a salty, nutty punch and helps bind the filling.
Goat cheese: The star of the show — creamy, tangy, and luscious with a melt-in-your-mouth texture.
Sage, thyme & rosemary: These herbs give an earthy, aromatic flavor that’s just heavenly with mushrooms.
Egg wash: Brushed on the pastry edges to create a golden, glossy finish.
White wine (or chicken broth): Adds acidity and depth to the mushroom sauté; if you’re avoiding alcohol, broth works beautifully.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I adore about this Mushroom and Goat Cheese Puff Pastry Tarts Recipe is how easy it is to personalize. Whether you’re tweaking for dietary preferences or just mixing up the flavor, there’s a lot of room to make it your own.

Variation: I sometimes add caramelized shallots instead of raw for an extra touch of sweetness — it adds a lovely contrast to the tangy goat cheese.
Make it vegan: Swap goat cheese for a creamy vegan cheese and use vegetable broth instead of white wine. The herbs still shine through beautifully.
Seasonal twist: Try mixing in some sautéed seasonal greens or add a sprinkle of toasted nuts like walnuts for crunch.

Step-by-Step: How I Make Mushroom and Goat Cheese Puff Pastry Tarts Recipe

Step 1: Prep the Puff Pastry and Oven

The first thing I do is preheat my oven to 400°F. Then, I lay out the thawed puff pastry squares on two large baking sheets — about 4-inch squares, spaced a couple of inches apart so they can puff up without sticking. A quick tip: don’t overload your pans; I find no more than six squares per pan works best for even baking. Before moving on, poke small holes in the centers of each square with a fork — just enough to prevent them from puffing unevenly, but don’t pierce through!

Step 2: Sauté the Mushroom Filling

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the finely chopped shallot and minced garlic, letting them soften for 1-2 minutes until fragrant. Then in go the sliced mushrooms, the second tablespoon of olive oil, plus all the lovely herbs and spices — sage, thyme, rosemary, salt, and pepper. Stir it up and cook for another couple of minutes. Pour in the white wine (or broth if you prefer), and allow the mixture to simmer until the liquid is mostly reduced — about 4-5 minutes. This step really helps concentrate the flavors and brings out the mushrooms’ deep umami.

Step 3: Mix in the Cheeses and Herbs

Once you’ve turned off the heat, stir in the goat cheese, parmesan, and chopped parsley. The goat cheese will melt gently into the mixture, making it thick and luscious — this is the filling magic moment. Taste it here and adjust seasonings if you want a bit more salt or herbiness.

Step 4: Assemble and Shape Your Tarts

Generously spoon the mushroom mixture onto each puff pastry square. Now, the fun part: shaping! You can leave the sides open and let the pastry puff naturally, or get creative by pinching the edges. My two favorite shapes are either pinching all four corners for a pretty curved edge or just pinching two opposite sides to create a little boat shape. Either way, topping the pastry with extra filling is always encouraged — it’s the best part!

Step 5: Egg Wash and Bake

Using a whisked egg, brush the exposed puff pastry edges to get that gorgeous golden sheen once baked — but avoid brushing over the filling itself. Pop your trays into the oven and bake for 25-30 minutes until the pastry is puffed and golden brown. That crackling sound when you break into one? Pure happiness.

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Pro Tips for Making Mushroom and Goat Cheese Puff Pastry Tarts Recipe

Don’t Skip Thawing Properly: I learned the hard way that puff pastry must be fully thawed for even puffing — overnight in the fridge is best, but a couple of hours on the counter works too.
Sauce Concentration Matters: Make sure to reduce the wine or broth well with the mushrooms; a too-wet filling makes your pastry soggy.
Pinch with Purpose: Playing with the tart edges not only looks beautiful but also helps keep filling in place — I love making the boat shape for little handheld bites.
Egg Wash Only on Pastry: Brushing egg wash on the filling will make it tough or burn, so stick to the pastry edges only for that gorgeous golden finish.

How to Serve Mushroom and Goat Cheese Puff Pastry Tarts Recipe

Garnishes

When I serve these tarts, I usually sprinkle them with a little extra fresh parsley or thyme right out of the oven. Sometimes, I’ll drizzle a tiny bit of good-quality balsamic reduction on top for an added zing and to make the presentation pop. A few cracked black pepper grinds at serving time also add a fresh bite that complements the creamy filling beautifully.

Side Dishes

These tarts pair lovely with a simple crisp green salad tossed lightly with lemon vinaigrette — I like baby arugula or mixed greens. They’re also great alongside a bowl of tomato soup, especially on a chilly day. For a more substantial meal, roasted root vegetables or steamed green beans make excellent companions.

Creative Ways to Present

For parties or special occasions, I’ve arranged these tarts on a large wooden board layered with fresh herb sprigs for a rustic vibe. Another thing I like doing is making mini versions using puff pastry circles instead of squares, perfect for bite-sized hors d’oeuvres. You can also customize toppings with edible flowers for a pretty finishing touch that always impresses guests.

Make Ahead and Storage

Storing Leftovers

Leftover tarts keep well in an airtight container in the fridge for up to three days. I usually reheat them gently in a toaster oven or regular oven to preserve the puff pastry’s crispness — microwaving tends to make it soggy, so I avoid that if I can.

Freezing

If you want to prep ahead, these tarts freeze well before baking. Arrange them on a tray, freeze until solid, then transfer to a freezer bag or container. When ready to bake, no need to thaw — just add a few extra minutes to the baking time. If you freeze leftovers baked, I recommend reheating directly from frozen in an oven to keep them crispy.

Reheating

To get that fresh-out-of-the-oven feeling on leftovers, preheat your oven to 350°F and place the tarts on a baking sheet. Warm them for about 10 minutes until warmed through and the pastry is crisp again. This really brings back the flakiness and is much better than a microwave.

FAQs

Can I use different types of mushrooms in this recipe?

Absolutely! Feel free to mix button mushrooms, cremini, shiitake, or any other mushrooms you enjoy. The key is slicing them thin so they cook evenly and release their full flavor.
Can I make these tarts ahead of time?

Yes! You can assemble the tarts and freeze them before baking. When you’re ready, just bake from frozen with a few extra minutes added to the bake time. It’s a lifesaver for busy days or unexpected guests.
What if I don’t have white wine for the filling?

No worries — you can substitute with chicken or vegetable broth. It still adds moisture and flavor without the alcohol.
Can I use a different cheese instead of goat cheese?

You can! Cream cheese or ricotta can work but will change the flavor profile to something milder. If you like a similar tang, feta could be a nice option but use it sparingly as it’s saltier.
How do I make sure my puff pastry stays crispy?

Make sure not to overload the filling or use a too-wet mixture. Also, always bake on a preheated oven and cool the tarts briefly on a wire rack before serving to keep the bottom crisp.

Final Thoughts

This Mushroom and Goat Cheese Puff Pastry Tarts Recipe is truly one of my favorite go-tos when I want something that feels gourmet but is actually deceptively simple. The marriage of flaky pastry, earthy mushrooms, and creamy goat cheese always impresses, whether I’m feeding my family or hosting friends. Plus, it’s flexible enough to become your own signature creation. I seriously can’t recommend it enough — give it a try, and I bet you’ll be adding this to your recipe rotation just like I did!