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Close-up of a Mushroom Shallot and Herbed Goat Cheese Tartlet on a wooden board.

Mushroom, Shallot, and Herbed Goat Cheese Tartlets

These Mushroom, Shallot, and Herbed Goat Cheese Tartlets are a show-stopping Mediterranean appetizer that balances the earthy richness of sautéed mushrooms with the creamy tang of herbed chevre. Nestled in a flaky, golden-brown puff pastry crust, they are elegant enough for a holiday party but easy enough for a casual weekend brunch.
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Prep Time 10 minutes
Servings: 10
Course: Snack
Cuisine: Iberian, Middle Eastern
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 10 4-inch Puff Pastry Squares (thawed)
  • 1 Large Egg for egg wash
  • 2 tbsp Extra Virgin Olive Oil
  • 8 oz Mushrooms Cremini or Button, sliced
  • 1 Shallot finely chopped
  • 3 Garlic Cloves minced
  • 1/3 cup Fresh Parsley chopped
  • 1/4 tsp Dried Sage
  • 4 oz Herbed Goat Cheese Crumble
  • Salt and Pepper to taste
  • Fresh Thyme for garnish

Method
 

  1. Preheat & Prep: Heat oven to 400°F (200°C). Line a tray with parchment. Lay out pastry squares and poke the centers with a fork.
  2. Sauté: In a skillet, heat olive oil. Cook shallots and garlic for 2 minutes.
  3. Mushrooms: Add mushrooms, parsley, and sage. Cook for 5–7 minutes until dry and tender. Season with salt/pepper.
  4. Assemble: Place mushroom mixture in pastry centers. Top with crumbled goat cheese.
  5. Wash & Bake: Brush pastry edges with beaten egg. Bake for 15–20 minutes until golden and flaky.
  6. Serve: Garnish with thyme and enjoy warm.

Notes

  • Pro Tip: If your puff pastry starts to feel soft or sticky while you are assembling, pop the entire tray into the freezer for 5 minutes before putting it in the oven. This "thermal shock" ensures the highest rise and flakiest texture.
  • Variations: For a saltier kick, swap half the goat cheese for crumbled Feta.