Name: Mushroom and Goat Cheese Puff Pastry Tarts Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: French
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 for egg wash

Jump to Recipe· 4.6 from 66 reviews

If you’re a fan of easy yet impressive appetizers, I’ve got a treat for you: my Mushroom and Goat Cheese Puff Pastry Tarts Recipe. These little tarts are like bite-sized flavor explosions – creamy goat cheese, earthy mushrooms, and flaky puff pastry all wrapped into one delicious package. Trust me, once you try this recipe, it’ll become a go-to for entertaining or even a cozy night in. Ready to dive in? Let’s get cooking!

💚

Why This Recipe Works

Simple Yet Gourmet: Combines everyday ingredients into a sophisticated-looking tart that’s surprisingly easy to make.
Perfect Puff Pastry Technique: Poking holes and egg-washing the dough ensures a golden, flaky crust without sogginess.
Balanced Flavors: Earthy mushrooms, tangy goat cheese, and fragrant herbs work together in every bite.
Flexible and Customizable: You can swap mushrooms or add your favorite herbs making it easy to suit your taste.

Mushroom and Goat Cheese Puff Pastry Tarts, savory mushroom tart, goat cheese appetizer, easy puff pastry tart, flaky mushroom tart appetizer - 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

Every ingredient in the Mushroom and Goat Cheese Puff Pastry Tarts Recipe plays its part beautifully. From the buttery puff pastry that gives you those irresistible flaky layers, to the fresh mushrooms and shallots creating savory depth, everything comes together in harmony. Let’s talk about a few key ingredients that’ll help you shop smart and cook like a pro.

Mushroom and Goat Cheese Puff Pastry Tarts, savory mushroom tart, goat cheese appetizer, easy puff pastry tart, flaky mushroom tart appetizer - Flat lay of fresh whole uncracked brown egg, a stack of ten square 4x4 inch puff pastry sheets, a small pile of sliced brown and white mushrooms, a finely chopped shallot, three peeled garlic cloves, a small bunch of roughly chopped bright green parsley leaves, a small white ceramic bowl of golden olive oil, a small white ceramic bowl with grated pale parmesan cheese, a small white ceramic bowl with soft crumbly white goat cheese, and a small white ceramic bowl of pale translucent white wine, along with small sprigs of fresh sage, thyme, and rosemary arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Puff Pastry: I love using frozen, pre-cut squares for convenience—just make sure they’re fully thawed before baking to avoid cracks or uneven puffing.
Mushrooms: Cremini or button mushrooms are a classic choice, but feel free to experiment with shiitake or oyster for richer flavor.
Shallot: Adds a delicate sweetness that’s softer than regular onions and balances the earthiness of mushrooms perfectly.
Goat Cheese: The star of the show—its creamy tanginess melts into the mix, making these tarts luxuriously rich.
Parmesan: Adds a salty, nutty kick and helps bind the filling with its melting properties.
Fresh Herbs (parsley, sage, thyme, rosemary): These elevate the tarts with fragrant earthiness, rounding out the flavor profile beautifully.
White Wine (or chicken broth): Deglazes the pan and intensifies the mushroom flavor while softening the mix—totally optional but highly recommended.
Egg Wash: Key to a stunning golden crust and helps seal the edges if you decide to fold or pinch your pastry.

📝

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.

Make It Your Way

One of the things I adore about this Mushroom and Goat Cheese Puff Pastry Tarts Recipe is how easy it is to make it your own. Over time, I’ve switched up the herbs, tried different mushrooms, and even added extras like caramelized onions or walnuts for some crunch. Don’t be shy—this recipe welcomes your creativity.

Variation: I once swapped goat cheese for feta and added sun-dried tomatoes—totally changed the vibe but worked beautifully for a Mediterranean twist.
Dietary modification: For a gluten-free option, try puff pastry made from alternative flours (found at specialty stores) or even use phyllo dough layered for crispness.
Make it vegan: Replace goat cheese with dairy-free cream cheese and use olive oil instead of egg wash—your tarts will still puff up nicely.

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

Step 1: Prep Your Puff Pastry Base Like a Pro

Start by preheating your oven to 400°F (about 200°C). Grab your puff pastry squares—make sure they’re fully thawed to avoid cracking. Arrange them on large baking pans with a bit of room between each one, so they puff evenly. I never put more than six per pan; crowding means uneven baking. Before adding your tasty mushroom filling, poke small holes on the pastry surface using a fork. Be gentle—you want to pierce the dough without poking all the way through. This helps the steam escape so the crust stays crisp and doesn’t balloon too much.

Step 2: Sauté Mushrooms, Shallots, and Garlic

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Toss in your finely chopped shallot and minced garlic, cooking until fragrant—about 1-2 minutes. Then add the sliced mushrooms, the rest of your olive oil, and sprinkle your herbs and seasoning over the top. Stir and cook for 2 more minutes to let everything mingle. Pour in your white wine (or chicken broth if you prefer), and cook for another 4-5 minutes so the liquid reduces and the flavors concentrate.

Step 3: Mix in the Cheeses and Fresh Herbs

Turn off the heat and toss in the goat cheese, parmesan, and roughly chopped parsley. Stir until the goat cheese softens and melts slightly into the mix, creating a creamy texture that will cling beautifully to your pastry. This is the magic moment where the filling comes alive with flavor and lusciousness.

Step 4: Assemble Your Tarts and Egg Wash

Generously scoop the mushroom-cheese filling onto each puff pastry square. Here’s where you can get a little creative—you can leave the edges open and let them puff naturally, or pinch the sides to create shapes. My favorite is pinching the four corners for a curved edge or folding in two sides for a cute boat shape. This adds a fancy touch without extra fuss. Once shaped, brush your whisked egg only on the exposed pastry edges to get that gorgeous golden finish when baked.

Step 5: Bake to Perfection

Bake for about 25-30 minutes until the puff pastry is puffed up and golden brown. Keep an eye on them towards the end—ovens vary, and you want that perfect golden crispness without burning. Once baked, let them rest a few minutes before serving to allow the filling to settle.

💡

Tips from My Kitchen

Thaw Puff Pastry Properly: I learned the hard way that rushing thawing can crack the dough, so I usually thaw overnight in the fridge or at least two hours on the counter.
Herb Balancing Act: Start with smaller amounts of sage and rosemary since they’re stronger; you can always add more next time.
Don’t Overcrowd the Pan: Leaving space between your tarts ensures they bake evenly and puff loud and proud.
Egg Wash Precision: Brush only the exposed pastry edges to avoid browning your filling, which can darken or dry out.

How to Serve Mushroom and Goat Cheese Puff Pastry Tarts Recipe

Mushroom and Goat Cheese Puff Pastry Tarts, savory mushroom tart, goat cheese appetizer, easy puff pastry tart, flaky mushroom tart appetizer - Five small square-shaped pastries are arranged side by side on a wooden board placed on a white marbled surface. Each pastry has one thick, golden-brown puff pastry base layer with a slightly shiny, flaky texture. On top, there is a creamy sauce layer mixed with chopped green herbs, followed by a layer of sliced cooked mushrooms in brown and beige shades, scattered unevenly but fully covering the sauce. The edges of the pastry are puffed up and crispy, creating a raised border around the toppings. The photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping these tarts with just a sprinkle of fresh parsley or microgreens for a pop of color and freshness. Sometimes a delicate drizzle of good-quality balsamic glaze adds a hint of tang that’s just wow. If you want a touch of zing, a little cracked black pepper and flaky sea salt right out of the oven never fail.

Side Dishes

These tarts are perfect as an appetizer but also hold their own with a crisp green salad tossed with lemon vinaigrette or alongside a warm bowl of tomato soup on colder days. For a real crowd-pleaser, serve with a charcuterie board featuring cured meats, olives, and nuts for textural contrast.

Creative Ways to Present

For parties, I sometimes line a large wooden board with parchment and arrange these Mushroom and Goat Cheese Puff Pastry Tarts Recipe neatly in rows, garnished with fresh herb sprigs for a rustic but elegant look. Another idea I adore is pairing them with tiny ramekins of dipping sauces like garlic aioli or herb yogurt dip, giving guests a fun way to customize flavors.

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers (which happens rarely, by the way!), store them covered in an airtight container in the fridge. They’ll stay fresh for up to 2 days, but I recommend reheating soon for the best texture and flavor.

Freezing

I’ve frozen unbaked assembled tarts wrapped tightly on a baking sheet then transferred to a freezer-safe container. When ready to bake, just add a few extra minutes to the bake time and bake straight from frozen. This trick is a lifesaver for last-minute guests!

Reheating

To keep that crispy puff pastry after refrigeration or freezing, I reheat mine in the oven at 350°F for about 10-12 minutes instead of the microwave. Microwaving tends to make the pastry soggy, so a quick bake is worth the extra effort.

FAQs

Can I use different types of mushrooms in this recipe?

Absolutely! While cremini or button mushrooms work great, experimenting with shiitake, oyster, or even a mix can add amazing textures and flavors. Just make sure to slice them evenly so they cook uniformly.
Do I have to use goat cheese, or can I substitute?

You can substitute goat cheese with feta or cream cheese, but keep in mind that goat cheese gives a unique tangy richness. If using cream cheese, add a squeeze of lemon juice for brightness.
How do I prevent the puff pastry from becoming soggy?

Poking small holes (docking) in the pastry before baking lets steam escape and ensures crispiness. Also, avoid piling the filling too heavily and apply egg wash only on the dough edges to keep the pastry from absorbing too much moisture.
Can I prepare these tarts ahead of time?

Yes! You can assemble the tarts a few hours or even a day before baking. Keep them covered in the fridge and bake fresh when ready. You can also freeze them unbaked for longer storage.

Final Thoughts

This Mushroom and Goat Cheese Puff Pastry Tarts Recipe truly feels like comfort food with a touch of elegance. I love making it when friends drop by or for weekend treats, knowing it’ll always impress without hours in the kitchen. Give it a go—you’ll win rave reviews and probably find yourself making it over and over. Happy baking, friend!