Mushroom and Goat Cheese Tartlets are delicate, flaky pastry cups filled with a rich, savory mixture of sautéed mushrooms, creamy goat cheese, and fragrant herbs. These tartlets are perfect for elegant appetizers, brunch, or holiday parties.
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Preheat the Oven:
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Preheat oven to 375°F (190°C).
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Lightly grease a muffin tin or tartlet pan.
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Prepare the Pastry:
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On a lightly floured surface, roll out the puff pastry sheet to 1/8-inch thickness.
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Cut into 12 squares (about 3x3 inches each).
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Place the Pastry in the Tin:
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Gently press each square into the muffin tin, allowing the edges to slightly overlap.
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Brush the edges with egg wash and set aside.
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Sauté the Mushrooms:
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Heat olive oil and butter in a skillet over medium heat.
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Add the shallot and garlic and sauté for 2-3 minutes until fragrant.
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Cook the Mushrooms:
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Add the mushrooms, thyme, salt, and pepper.
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Cook for 6-8 minutes, stirring occasionally, until the mushrooms are golden brown and tender.
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Deglaze the Pan:
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Add the white wine or vegetable broth and simmer for 2-3 minutes until the liquid is absorbed.
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Add the Cream:
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Stir in the heavy cream and cook for 2 more minutes until the mixture is thickened.
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Remove from heat and let cool slightly.
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Mix the Cheese Filling:
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In a bowl, combine the goat cheese, parsley, lemon zest, and honey (if using).
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Mix until smooth and creamy.
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Fill the Pastry Shells:
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Spoon 1 tablespoon of the mushroom mixture into each pastry shell.
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Top with a dollop of the goat cheese mixture.
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Brush the Edges:
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Brush the edges of the pastry with egg wash to promote a golden finish.
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Bake the Tartlets:
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Bake for 18-20 minutes, or until the pastry is golden brown and puffed.
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Remove from the oven and let cool for 5 minutes before removing from the tin.
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Garnish the Tartlets:
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Sprinkle with fresh thyme sprigs and extra lemon zest for brightness.
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Serve:
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Serve warm or at room temperature on a platter or serving board.
-
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Serve the tartlets as part of a brunch spread or as an appetizer with a glass of dry white wine or sparkling wine.
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For an elegant presentation, arrange the tartlets on a wooden board garnished with fresh thyme and lemon wedges.
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Cheesy Twist: Add shredded Gruyère or Parmesan cheese to the goat cheese mixture for extra flavor.
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Sweet and Savory: Drizzle with a touch of balsamic glaze or fig jam before serving.
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Vegan Option: Substitute the heavy cream with coconut cream and the goat cheese with cashew cream.
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Mini Tartlets: Use a mini muffin tin to make bite-sized tartlets, perfect for party platters.
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Make Ahead: The mushroom filling can be prepared and refrigerated for up to 2 days in advance.
Ingredients
Directions
-
Preheat the Oven:
-
Preheat oven to 375°F (190°C).
-
Lightly grease a muffin tin or tartlet pan.
-
-
Prepare the Pastry:
-
On a lightly floured surface, roll out the puff pastry sheet to 1/8-inch thickness.
-
Cut into 12 squares (about 3x3 inches each).
-
-
Place the Pastry in the Tin:
-
Gently press each square into the muffin tin, allowing the edges to slightly overlap.
-
Brush the edges with egg wash and set aside.
-
-
Sauté the Mushrooms:
-
Heat olive oil and butter in a skillet over medium heat.
-
Add the shallot and garlic and sauté for 2-3 minutes until fragrant.
-
-
Cook the Mushrooms:
-
Add the mushrooms, thyme, salt, and pepper.
-
Cook for 6-8 minutes, stirring occasionally, until the mushrooms are golden brown and tender.
-
-
Deglaze the Pan:
-
Add the white wine or vegetable broth and simmer for 2-3 minutes until the liquid is absorbed.
-
-
Add the Cream:
-
Stir in the heavy cream and cook for 2 more minutes until the mixture is thickened.
-
Remove from heat and let cool slightly.
-
-
Mix the Cheese Filling:
-
In a bowl, combine the goat cheese, parsley, lemon zest, and honey (if using).
-
Mix until smooth and creamy.
-
-
Fill the Pastry Shells:
-
Spoon 1 tablespoon of the mushroom mixture into each pastry shell.
-
Top with a dollop of the goat cheese mixture.
-
-
Brush the Edges:
-
Brush the edges of the pastry with egg wash to promote a golden finish.
-
-
Bake the Tartlets:
-
Bake for 18-20 minutes, or until the pastry is golden brown and puffed.
-
Remove from the oven and let cool for 5 minutes before removing from the tin.
-
-
Garnish the Tartlets:
-
Sprinkle with fresh thyme sprigs and extra lemon zest for brightness.
-
-
Serve:
-
Serve warm or at room temperature on a platter or serving board.
-
-
Serve the tartlets as part of a brunch spread or as an appetizer with a glass of dry white wine or sparkling wine.
-
For an elegant presentation, arrange the tartlets on a wooden board garnished with fresh thyme and lemon wedges.
-
Cheesy Twist: Add shredded Gruyère or Parmesan cheese to the goat cheese mixture for extra flavor.
-
Sweet and Savory: Drizzle with a touch of balsamic glaze or fig jam before serving.
-
Vegan Option: Substitute the heavy cream with coconut cream and the goat cheese with cashew cream.
-
Mini Tartlets: Use a mini muffin tin to make bite-sized tartlets, perfect for party platters.
-
Make Ahead: The mushroom filling can be prepared and refrigerated for up to 2 days in advance.