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.
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.
6 servings