Effortless Mushroom Tart with Flaky Puff Pastry and Tangy Goat Cheese: Your Go-To Savory Recipe
Welcome to your new favorite go-to recipe: an incredibly easy and quick Mushroom Tart with Puff Pastry and Goat’s Cheese! This versatile vegetarian savory tart is a true crowd-pleaser, perfect for a wide range of occasions. Whether you’re looking for an elegant party appetizer, a delightful entree, a flavorful side dish, or a light main course, this recipe delivers on all fronts. Its simple preparation and sophisticated flavors make it ideal for both casual lunches and elegant dinners, proving that gourmet taste doesn’t have to mean complicated cooking.
[feast_advanced_jump_to]
Why You’ll Adore This Easy Mushroom Tart
There’s a reason this Mushroom Tart with Goat’s Cheese disappears so quickly whenever it’s served. It’s simply irresistible! The magic lies in the perfect combination of textures and flavors: the gorgeously puffed, golden, and flaky puff pastry crust gives way to a rich, creamy, and intensely savory mushroom and goat cheese filling. Each bite offers a delightful contrast that keeps you coming back for more.
One of the best aspects of this savory tart, much like our popular Puff Pastry Pumpkin Tart, is how effortlessly it comes together. The secret to its speed? High-quality frozen puff pastry! This convenient ingredient drastically cuts down on prep time without compromising on that coveted buttery, flaky texture. You get all the impressive results of a homemade tart with minimal effort.
The delicious filling consists of earthy mushrooms, sautéed until tender and fragrant with aromatic shallots, pungent garlic, and fresh parsley. This mixture is then lovingly spread over the pre-baked puff pastry and topped with generous dollops of tangy goat’s cheese. After a final bake, a sprinkle of fresh parsley adds a pop of color and an extra layer of freshness, transforming simple ingredients into a truly memorable dish. Whether you enjoy it for brunch, lunch, or dinner, or serve it as an elegant party appetizer, this tart is guaranteed to impress.
Essential Ingredients for Your Rustic Mushroom Tart
To craft this delightful Rustic Mushroom Tart, you’ll need just a few high-quality ingredients (for exact quantities, please refer to the recipe card below):
- Frozen Puff Pastry: This is your time-saving superstar. For the absolute best flavor and flakiest texture, I highly recommend using an all-butter puff pastry. It makes a significant difference!
- Fresh Mushrooms: While white cup mushrooms are a classic choice and what I typically use, feel free to experiment with any variety you enjoy. Cremini (baby bellas) offer a deeper, earthier flavor, while a mix of wild mushrooms can elevate the tart to a gourmet level.
- Shallot: Finely chopped, shallots provide a delicate, sweet onion flavor that complements mushrooms beautifully without overpowering them.
- Garlic: Mushrooms and garlic are truly a match made in culinary heaven. Freshly minced garlic adds an indispensable aromatic depth to the filling.
- Fresh Parsley: Bright, herbaceous fresh parsley not only adds vibrant color but also a fresh, peppery note that cuts through the richness of the cheese and mushrooms. While dried parsley can be substituted in a pinch, fresh will always yield the best flavor.
- Unsalted Butter: Used to sauté the aromatics and mushrooms, butter adds a rich, foundational flavor to the filling.
- Salt & Pepper: Simple yet essential seasonings to enhance and balance all the flavors in the tart.
- Goat’s Cheese: The star of the creamy element! Its distinct tangy, slightly earthy flavor and soft, crumbly texture make it an exquisite partner for the mushrooms. It can be cut into small cubes or crumbled directly over the pastry.
Goat’s cheese is one of my absolute favorite cheeses to incorporate into savory bakes. Its unique acidity and saltiness elevate dishes, making it perfect in recipes like my Beetroot and Goat’s Cheese Tart or even adding a special touch to Savoury Zucchini Muffins.
Smart Ingredient Substitutions
Don’t have an ingredient on hand, or simply want to customize your tart? Here are some excellent substitution ideas:
- Puff Pastry: I often use pre-rolled squares or sheets for convenience, but any type of store-bought puff pastry will work. If you’re feeling ambitious and enjoy a culinary challenge, you can certainly try making your own homemade puff pastry!
- Shallot: If shallots are unavailable, half of a small white or brown onion can be used as a direct substitute. The flavor will be slightly stronger, but still delicious.
- Parsley: Many other fresh herbs pair wonderfully with mushrooms. Consider fresh Rosemary, Thyme, Chives, or even Tarragon for different flavor profiles. While dried herbs can be used (use about one-third the amount of fresh), fresh herbs will always provide a superior, more vibrant taste.
- Butter: For a lighter option or if you prefer, olive oil can be used instead of butter to sauté the mushroom filling.
- Spices: Beyond salt and pepper, feel free to experiment with additional spices to tailor the flavor to your preference. A pinch of Cumin, Paprika (smoked paprika adds a lovely depth), or even a touch of Mustard Powder can create interesting variations.
- Goat’s Cheese: The closest substitution for goat’s cheese in terms of tang and saltiness would be Feta cheese. Keep in mind that feta is often saltier, so adjust your added salt accordingly. If the feta is too crumbly to spread, you might gently warm it with a tablespoon of milk to achieve a smoother consistency. Other options include cream cheese (less tangy, more creamy) or a mix of soft cheeses like ricotta with a hard grating cheese like Parmesan.
Step-by-Step Guide: Crafting Your Perfect Puff Pastry Mushroom Tart
Making this delicious tart is a straightforward process, broken down into a few simple stages. First, we’ll create the flavorful mushroom filling on the stove. Then, we’ll prepare the puff pastry sheets, assemble the tart, and finally, bake it to golden perfection in the oven. Even beginner bakers will find this recipe approachable and rewarding!
Creating the Savory Shallot and Mushroom Filling
Since the tart only spends a short time in the oven, it’s crucial that our mushroom filling is pre-cooked on the stovetop. This ensures the mushrooms are tender and flavorful, and that excess moisture is evaporated, preventing a soggy pastry crust. The filling is prepared in two easy steps: first, sautéing the shallots and garlic to build a flavorful base, then adding the mushrooms and parsley.
- Begin by thinly chopping the Shallot and crushing the Garlic. For convenience, I often use pre-crushed garlic from a jar, but finely mincing fresh garlic works just as well. Ensure your garlic is cut into very small pieces to distribute its flavor evenly.
- Place the chopped Shallots and crushed Garlic into a large pan along with the Unsalted Butter. Cook over medium heat for approximately 5 minutes, stirring occasionally, until the shallots become translucent and fragrant.
- While the shallots and garlic are cooking, take this time to clean and prepare your Mushrooms. Brush them gently or peel if necessary – avoid washing them directly under water, as they absorb moisture easily. Thinly slice the mushrooms. Also, thinly chop the Fresh Parsley.
- Add the sliced Mushrooms, chopped Parsley, Salt, and Pepper to the pan. Stir everything together to combine. Continue to cook for about 10 minutes, or until the mushrooms have softened considerably and most of their released liquid has evaporated. It’s important to stir periodically to ensure even cooking.
Crucial Tip: It is absolutely essential to allow all the liquid released by the mushrooms to evaporate completely. Any lingering moisture will make your puff pastry crust soggy, ruining its signature crispness and flakiness.
Preparing Your Flaky Puff Pastry Base
The puff pastry is prepared in a way that mimics a rustic galette, creating a visually appealing dish with beautifully puffed, golden edges that frame the savory mushroom filling in the center.
- First, preheat your oven to 180°C / 350°F. Line a large baking tray with baking paper to prevent sticking and ensure even baking.
- Take your frozen Puff Pastry out of the freezer and let it sit at room temperature for 5 to 10 minutes. It should soften just enough to be pliable without becoming too warm and sticky.
- If using two square sheets of pastry (*), carefully arrange them over the baking tray to form a long rectangle. Slightly overlap the edges where the two squares meet and gently press down firmly to seal them together. This creates a cohesive base that won’t separate during baking.
- Using a small, sharp knife, gently trace a 3cm / 1-inch border around the entire perimeter of the pastry. It’s crucial not to cut all the way through; aim to cut only about halfway through the pastry’s thickness. This scoring will help the edges puff up beautifully while keeping the center flatter. Then, use a fork to lightly prick the center of the pastry within the border – this prevents the middle from puffing up too much.
- Blind Bake the pastry for about 10 minutes, or until the edges begin to puff and turn a light golden color. This step is vital for ensuring a crisp, fully cooked base that can stand up to the moist filling.
(*) This instruction applies if you are using individual frozen squares of puff pastry. If you’re using a large, pre-rolled rectangular sheet of pastry, you can skip the step of joining two squares. The approximate final dimension should be about 25 x 40 cm (10×15 inches) after assembling or rolling.
Explore More Savoury Puff Pastry Recipes:
- Fresh Tomato Tart with Mustard – from This Healthy Table
- Grilled Green Bean and Onion Tarts – from The Bitter Side of Sweet
- Puff Pastry Pizza Pinwheels – from Crunch & Cream
Assembling and Finishing Your Savory Tart
- Once the pastry has completed its initial blind bake, carefully remove it from the oven. Using the back of a spoon or your fingers, gently but firmly press down on the central part of the tart to flatten it, ensuring the beautifully puffed edges remain intact.
- Evenly spread about three-quarters of the prepared Goat’s Cheese over the flattened pastry base, making sure to leave the raised edges exposed. If your goat’s cheese is very cold and stiff, it might be challenging to spread. You can work it in a small bowl with a spoon or spatula to loosen it, or gently warm it in the microwave for a few seconds until it’s more pliable.
- Carefully cover the goat’s cheese layer with the pre-cooked Mushrooms, distributing them as evenly as possible across the pastry.
- Sprinkle the remaining crumbs of Goat’s Cheese over the mushrooms. This final layer of cheese will melt into gooey pockets of flavor.
- Optional: For an extra golden and professional-looking crust, lightly brush the exposed edges of the pastry with a whisked Egg Yolk.
- Return the tart to the oven to bake for an additional 15 minutes, or until the pastry edges are deeply golden brown and the filling is bubbling slightly.
- Once baked, remove the tart from the oven. For an optional touch of freshness and color, sprinkle a little bit of freshly chopped Parsley over the warm tart just before serving. Enjoy it straight away for the best texture and flavor!
Expert Tips for a Flawless Mushroom Tart
Follow these simple tips to ensure your Mushroom Tart turns out perfectly flaky, flavorful, and irresistibly delicious every time:
- Proper Mushroom Preparation: Always brush or peel your Mushrooms to clean them. Avoid washing them under running water, as they are like sponges and will absorb excess moisture, which can lead to a soggy filling and crust.
- Eliminate Moisture in Filling: This is critical! Before adding the cooked mushroom filling to the pastry, ensure there is no more liquid left in the pan. Sautéing the mushrooms until all moisture has evaporated is key to a crispy puff pastry crust.
- Quality Puff Pastry Matters: Invest in a good quality, all-butter Puff Pastry. The difference in flavor and flakiness is substantial and truly elevates the final dish.
- Secure Pastry Seams: If you’re joining two sheets of pastry, as I often do, make sure they are thoroughly sealed together by firmly pressing the overlapping edges. This prevents them from detaching during baking and creating gaps in your base.
- Gentle Scoring for Edges: When tracing the edges of the Pastry, be careful not to press too hard or cut all the way through. If you slice too deeply, the border might detach from the rest of the pastry as it bakes. Aim to cut only about halfway through the thickness of the pastry for a beautifully defined, puffed edge.
- Soften Goat Cheese for Easy Spreading: If your Goat’s Cheese is very cold and firm, it will be difficult to spread without tearing the pastry. Transfer the cheese to a small bowl and work it with a spoon or spatula until it becomes softer and more pliable. Alternatively, you can microwave it for just a few seconds to loosen it up.
- Achieve a Golden Crust with Egg Wash: For a stunning, glossy, and beautifully golden finish on your pastry edges, brush them with an Egg Yolk (lightly beaten with a teaspoon of water) before the final bake. This adds both color and shine.
- Fresh Garnish for Visual Appeal: After the tart is baked, sprinkle some freshly chopped Parsley over the top. This adds a vibrant pop of color and a fresh aroma, enhancing the overall presentation and flavor.
- Serve Warm for Best Experience: This tart is best enjoyed warm, straight out of the oven, when the pastry is at its flakiest and the cheese is wonderfully melty.
Common Questions About This Mushroom Tart Recipe
For the absolute best flavor and crispness, I highly recommend serving this tart straight out of the oven. This prevents the puff pastry from becoming soggy due to moisture from the filling or ambient air. If you need to make it in advance, it can be kept at room temperature for a couple of hours. For longer storage, up to 24 hours, refrigerate it. Before serving a refrigerated tart, gently re-heat it in a preheated oven (around 160°C/325°F) for about 10-15 minutes until it’s warmed through and the pastry has re-crisped slightly. Avoid reheating in the microwave, as it will make the pastry soft.
Unfortunately, I do not recommend freezing this mushroom tart after it has been baked. Puff pastry, once baked, does not thaw well at all. Freezing and then reheating will typically result in a soft, rather than flaky, crust and a less appealing texture overall. For optimal results, it’s best to enjoy this tart fresh.
This versatile dish is delicious enough to stand on its own if served as an appetizer, an elegant entree for a lighter meal, or a flavorful side dish. To transform it into a more substantial main course, consider pairing it with a fresh, crisp salad. A simple green salad with a vinaigrette, an arugula salad with shaved Parmesan, or a balsamic-glazed roasted vegetable salad would all be excellent choices. It also pairs wonderfully with a light soup or a glass of dry white wine, like Sauvignon Blanc or Pinot Grigio, for a truly delightful meal.
Discover More Irresistible Savory Tarts
If you’ve enjoyed this Mushroom Tart, you’re in for a treat! Our collection of savory tarts offers a variety of flavors and ingredients, all designed to be delicious and often easy to prepare. Explore some of our other favorites:
- Spinach and Feta Quiche
- Leek Tart with Gruyère
- Cheese and Tomato Quiche
- Onion, Fig and Feta Tart
- Cheddar and Broccoli Quiche
- Tomato and Feta Galette
- Smoked Salmon Quiche
Made this recipe?
Let us know if you liked it by leaving a comment below, and tag us on Instagram @a.baking.journey with a photo of your creation!
Recipe Card
Mushroom Tart with Puff Pastry
Print Recipe
Ingredients
- 2 sheets Frozen Puff Pastry, Pre-Rolled, Square
- 1 Shallot
- 2 Garlic Cloves, crushed
- 30 gr (2 tbsp) Unsalted Butter
- 400 gr (0.9 lbs) White Cup Mushroom, or your choice of mushroom variety
- Fresh Parsley, to taste
- Salt & Pepper, to taste
- 100 gr (0.2 lbs) Goat’s Cheese
- 1 Egg Yolk for brushing, optional
Instructions
Mushroom Filling
- Place the thinly chopped Shallot and Crushed Garlic (1) in a large Pan with the Butter. Cook on medium heat for about 5 minutes or until the Shallots look translucent.
- While the shallots are cooking, Brush or Peel the Mushroom and thinly slice them. Thinly Chop the Parsley.
- Add the sliced Mushroom, chopped Parsley, Salt and Pepper to the pan and stir to combine. Leave to cook for another 5 to 10 minutes or until the Mushroom have reduced and most of the liquid has evaporated. Occasionally stir to make sure the mushrooms cook evenly. Remove from the heat and set aside.
Puff Pastry Tart
- Preheat your oven on 180’C/350’F. Line a large baking tray with baking paper.
- Take the two squares of pre-rolled Puff Pastry (2) out of the freezer and leave them at room temperature for about 5 minutes or until they start to soften. Place them over the lined baking tray, slightly overlapping the two squares to create a rectangle. Gently press on the overlapping pastries to seal them together.
- With a small knife, trace a 3 cm / 1 inch edge all around the pastry (3) then use a fork to prick the central part of the pastry.
- Blind bake for 10 to 15 minutes or until the pastry starts to puff and look golden. Remove from the oven and gently press on the centre part of the tart to flatten it, leaving the edges puffed.
- Spread about 3/4 of the Goat’s Cheese on the bottom of the Puff Pastry, leaving the edges clear (4).
- Evenly cover with the cooked Mushrooms
- Sprinkle the rest of the Goats Cheese crumbs over the mushrooms
- Optional: brush the edges of the pastry with an Egg Yolk for a golden finish.
- Bake again for about 15 minutes, or until the edges are puffed and golden.
- Optional: sprinkle with freshly chopped Parsley before serving.
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Notes
- I use pre-crushed Garlic that comes in a jar for convenience. If using Fresh Garlic, ensure it is crushed and very finely chopped. This prevents large, strong pieces of garlic from being unevenly distributed in the tart, ensuring a harmonious flavor profile.
- If you are using a block of puff pastry rather than pre-rolled sheets, roll it out into a large rectangle, approximately 25×40 cm (10×15 inches). Alternatively, a single large sheet of pre-rolled puff pastry designed for rectangular tarts works perfectly.
- Exercise caution when scoring the pastry’s edge. It’s important not to cut all the way through the pastry. Cutting only about half of the pastry’s thickness allows the edges to puff up beautifully and create a defined border without the risk of separating during baking.
- If your goat’s cheese is very cold and firm, it can be challenging to spread without tearing the delicate puff pastry. To remedy this, transfer the entire amount of goat’s cheese into a small bowl and work it with a small spatula or spoon until it becomes noticeably looser and more pliable. For stubborn cheese, a few seconds in the microwave can also help soften it.
Nutrition (per serving)