Mushroom Goat Cheese Tarte. Nothing more delicious than making a tarte. This super-easy Mushroom Goat Cheese Tart recipe is simple, fast, and tasty.
This mushroom tart is my go-to quick meal for the whole family. Incredibly easy to prepare, which is one of my favorite parts.
Easy to make and quite savory. You can enjoy it either hot out of the oven or at room temperature.
I was raised on all sorts of tarte, either savory or sweets.
My fondest memories growing up in Paris were going to the fresh market and the charcuterie traiteur and selecting dinner. Walking up and down the aisle and having my nose guide me to delicious food.
A charcuterie traiteur is a beautiful store where you will find all sorts of cheeses, hams, homemade pates, French specialty food, and dishes pre-made that you will take home and bake in the comfort of your own home.
True heaven of the senses. Once you walk in, you never want to leave, and of course, with more than just one of the fabulous dishes.
How to make this easy mushroom goat cheese tart
I do not hide that I love cheese and mushrooms. If you peruse my blog by now, you will have noticed that I have a fondness for both.
It was only natural to add them together and create this mushroom goat cheese taste.
The goat cheese mixed with honey and thyme is the perfect combination. They also marry well with the mushrooms.
Select mushrooms that are all the same size so they will cook evenly. There should be no gap between the cap and the stem and no membranes visible.
You can save the mushroom caps to add to soup for later use. You can freeze them.
Here are a few helpful tips for the ingredients needed
Goat cheese: I always purchase mild goat cheese. Bring it to room temperature before starting to whip it with honey. Do not purchase goat cheese with herbs. It will deter the flavor you want to create with this dish.
Honey: Add a soft sweet taste to your cheese
Fresh thyme: Always use fresh if you can. The flavor is intense. Thyme marries well with mushrooms.
Mushrooms: Select all the same size mushrooms to facilitate the cooking process.
Shallots: My go-to and so much more flavorful than onions, in my opinion. You can replace it with yellow onions if none are on hand.
Brandy: Uplift the mushrooms by adding an extra layer of flavor. You do not want to miss this step.
Puff pastry: Store-bought is the best convenience for my cooking. Let it defrost at room temperature before starting to roll it out.
Egg: A key ingredient to make your puff pastry look shiny and flaky when out of the oven
Mix goat cheese with honey, olive oil, thyme chopped leaves, salt, and pepper until creamy and spreadable. Set aside.
In a large skillet add the 1 tablespoon olive oil over medium-high heat. Add the shallots and mushrooms. Sauté until all liquid has evaporated and the mushrooms starting to turn golden at the edges, 5 minutes. Add the brandy and cook until evaporated, less than 1 minute. Season with salt and pepper to taste.
Defrost the puff pastry and roll it out on a floured surface until it is half the thickness that you started with. With a sharp knife cut 1 inch off from each side. With a small baking brush, brush the egg mixture at the outer edges of the pastry. Place the 1-inch strip of puff pastry over it to form a riser border. The outer edges must be aligned one on top of the other properly.
Place the puff pastry over a silpat or parchment paper in a cookie sheet. Spread the goat cheese inside the puff pastry and top with the mushrooms. Spread some of the egg wash over the puff pastry border.
Bake in the warm oven for 20 minutes. Let it rest for a couple of minutes and serve.
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Originally published on February 20, 2021. Updated on November 12, 2022.