This Mushroom Tart with Puff Pastry is super quick and easy savory tart. Rich mushrooms, creamy goat cheese and pungent garlic come together to make a dream filling in this tart that is perfect for vegetarians.
To make this tart, start by preparing the mushroom filling. Place 2 pastry sheets on a baking sheet and trace around the edges with a sharp knife. Blind bake in the oven. Once the pastry starts to puff up, punch down the center, leaving the edges puffed up. Fill the pastry base with goat’s cheese and chopped mushrooms. Bake again until golden and cooked through. Serve garnished with freshly chopped parsley.
To make my Mushroom Tart with Puff Pastry, you will need the following ingredients:
In a large pan, cook 1 finely chopped shallot and 2 crushed garlic cloves with 2 tablespoons of butter over medium heat for about 5 minutes. Remove from the heat once the shallots are translucent.
Brush or peel 400 grams of mushrooms and slice them thinly. Finely chop fresh parsley.
Add the mushroom and parsley to the pan. Season with salt and pepper and stir to combine. Cook for 5-10 minutes, stirring occasionally until the mushrooms have reduced and most of the liquid has evaporated. Remove the pan from the heat and set aside.
Heat the oven to 350 °F. Line a large baking sheet with parchment paper.
Take the two sheets of pre-rolled puff pastry from the freezer. Leave them at room temperature until they start to soften. Place the sheets on the lined baking tray, slightly overlapping to create a rectangle. Gently press on the overlapping pastries to seal them together.
Trace a 1-inch edge around the pastry using a sharp knife. Take a fork and prick the center of the pastry numerous times.
Place the pastry in the oven to blind bake for 10-15 minutes until the pastry starts to puff up and look golden around the edges. Remove the pastry from the oven. Press the center part of the pastry to flatten it, but leave the edges puffed up.
Spread ¾ of the goat cheese on the center of the pastry base. Leave the edges clear. Scatter the cooked mushrooms evenly over the top. Sprinkle the remaining goat cheese over the mushrooms.
Whisk 1 egg yolk in a small bowl. Use a pastry brush to brush the edges of the pastry for a golden finish.
Bake in the oven for 15 minutes until the edges are golden.
Serve warm, sprinkled with freshly chopped parsley.
This Mushroom Tart with Puff Pastry is a great combination of mushroom, goat cheese and garlic! Don’t forget to tag #cookmerecipes if you decide to make this delicious tart.
Delicious.
Tasty and easy
I made this Mushroom Tart for a family gathering and everyone loved it. The goat cheese paired with mushrooms was just perfect. It was so easy to prepare, even my kids helped. Now, it's a family favorite for sure.
This Mushroom Tart is a total game changer. Made it for a dinner party and my wife went nuts for it. Super easy to whip up, and the flavors are just on point. Definitely a keeper in our house.
Absolutely delicious dish!
Superb mushroom delight!
This Mushroom Tart is just amazing. I made it for our anniversary dinner and it was a hit with my husband!
Superb! I made this tart for a family gathering and everyone loved it. The simplicity of the recipe is fantastic. The flavors of the mushrooms and goat cheese just blew my mind! I'm so proud to serve something this gourmet without much effort.
Superb! I made this Mushroom Tart for our anniversary, and it was a hit. The flavors are just incredible! So easy to prepare, even my husband, who’s not much of a cook, could help. Thank you for this recipe!
Delicious! Made this tart for a family dinner and everyone loved it. The mushrooms and goat cheese blend so well together. Can't wait to make it again!
Made this tart for the fam and OMG! Quick n delish. Perfect for Friday night vibes, ya know
Delicious! I made this tart for our family movie night, and it was a hit. The flavors of mushrooms and goat cheese are simply unmatched. So easy and quick to prepare, it’s now a family favorite!
I tried the mushroom tart last week at our family movie night. It was super easy to whip up and was gone in minutes! Def gonna make it again soon.
Excellent for brunch or appetizer! Thanks for sharing!
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