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Mushroom and Goat Cheese Tartlets

Yields6 ServingsPrep Time25 minsCook Time20 minsTotal Time45 mins

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.

Mushroom and Goat Cheese Tartlets

For the Pastry
 1 Sheet Puff Pastry (thawed)
 1 Egg (beaten, for egg wash)
For the Mushroom Filling
 2 tbsp Olive Oil
 1 tbsp Butter
 8 oz Mushrooms (cremini or button, finely chopped)
 2 cloves Garlic (minced)
 1 Small Shallot (finely chopped)
 1 tbsp Fresh Thyme (chopped)
 ½ tsp Salt
 ¼ tsp Black Pepper
 ¼ cup White Wine or Vegetable Broth
 ¼ cup Heavy Cream
For the Cheese Filling
 4 oz Goat Cheese (crumbled)
 2 tbsp Fresh Parsley (chopped)
 1 tbsp Lemon Zest
 1 tbsp Honey (optional, for a touch of sweetness)
Prepare the Pastry
1

  1. Preheat the Oven:

    • Preheat oven to 375°F (190°C).

    • Lightly grease a muffin tin or tartlet pan.

  2. 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).

  3. 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.

Prepare the Mushroom Filling
2

  1. 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.

  2. 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.

  3. Deglaze the Pan:

    • Add the white wine or vegetable broth and simmer for 2-3 minutes until the liquid is absorbed.

  4. 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.

Prepare the Cheese Mixture
3

  1. Mix the Cheese Filling:

    • In a bowl, combine the goat cheese, parsley, lemon zest, and honey (if using).

    • Mix until smooth and creamy.

Assemble the Tartlets
4

  1. Fill the Pastry Shells:

    • Spoon 1 tablespoon of the mushroom mixture into each pastry shell.

    • Top with a dollop of the goat cheese mixture.

  2. Brush the Edges:

    • Brush the edges of the pastry with egg wash to promote a golden finish.

  3. 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 and Serve
5

  1. Garnish the Tartlets:

    • Sprinkle with fresh thyme sprigs and extra lemon zest for brightness.

  2. Serve:

    • Serve warm or at room temperature on a platter or serving board.

Serving and Presentation
6

  • 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.

Tips and Variations
7

  • 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.

Nutrition Facts

6 servings

Serving size