Mushroom Goat Cheese Tarte

  • 40 mins total
  • 10 mins prep
  • 30 mins cook
  • serves 6 people

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Comments (12) Post a Reply

  1. Christina says:

    Mushrooms, Shallot AND Brandy?! Oh my, these flavors combine well and make a gorgeous treat!

    1. Giangi Townsend says:

      What is life without a bit of Brandy, right? It just gives it that extra uplift that I thought it needed it.
      Thank you for stopping by Giangi’s Kitchen.

  2. Jennifer says:

    This tarte is amazing!! I love how you combined goat cheese and mushrooms, making it the best brunch option!

    1. Giangi Townsend says:

      Thank you! And the best part is that you can eat it warm or at room temperature. A great appetizer too.

  3. Colette says:

    This recipe reminds me of Madagascar. We have lots of charcuterie traiteur there, and they make delicious tarts.
    I love your tips about not adding salt while cooking mushrooms until the end. I did not know that, but it totally makes sense. Mushrooms become so mushy when you don’t cook them right.
    Using puff pastry makes this recipe easy and fast too. I can’t wait to try it. Thanks for sharing!

    1. Giangi Townsend says:

      It is my pleasure Colette and I am so happy you stopped by my blog. I do miss those wonderful charcuteries in France and it is my first stop when I get back home.
      I am glad you enjoyed my tip, I love a nicely browned mushroom 🙂

  4. Francy says:

    I agree with you “nothing more delicious than making a tarte” and your recipe is a very good combinations of ingredients.

    1. Giangi Townsend says:

      Thank you Francy! It was so much fun putting it all together.
      Bon Appetit!

  5. Gina says:

    Looks awesome! I love mushrooms.

    1. Giangi Townsend says:

      Thank you Gina, Mushrooms are always great companions to a lot of great food.

  6. Ghanashyam says:

    I know for a fact that mushrooms and cheese go really well together. This looks amazing! Can goat cheese be replaced by gouda? I think I’m short on goat cheese.

    1. Giangi Townsend says:

      The gouda will not have the same feel and taste. Melting too much and can be messy. Make it a smaller one if you have just a little bit of goat cheese.
      Thank you for stopping by.

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