Mushroom Goat Cheese Tarte

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

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Mushroom Goat Cheese Tarte. Nothing more delicious than making a tarte. 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.

Charcuterie traiteur

A charcuterie traiteur is a wonderful store which you will found all sorts of cheeses, hams, home-made pates, French specialty food as well as 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.

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 mushrooms goat cheese taste. Easy to make and quite savory. You can enjoy it either hot out of the oven, or at room temperature. For fun a cut some of it into a small appetizer bite-size to go with our wine prior to dinner, and they were delightful. Something that you may want to give it a try.


  • Goat cheese can be quite brittle and flaky, I added honey to soften up.  This helped when mixing it with the chopped thyme and olive oil. Not to mention that the honey gives a great flavor and calms down the pungent flavor of the goat cheese. Keep it at room temperature so it will be easier to spread.
  • Never salt the mushrooms while you are sauteing them. The salt will bring out all the moisture and they will take longer to cook and turn golden. Wait until you are done and then add some salt to season.
  • Brandy, cognac, whiskey, bourbon, the choice is yours. I love and have brandy at the house therefore used it. Lower the heat source when you add any alcohol to cooking food.
  • Use Silpat or parchment paper on your cookie sheet.

A perfect mixed green salad to be enjoyed alongside, and here you have a perfect dinner or even Sunday brunch.

Giangi's Kitchen Signature
Nutrition Facts
Mushroom Goat Cheese Tarte
Amount Per Serving
Calories 384 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 9g56%
Trans Fat 1g
Cholesterol 40mg13%
Sodium 219mg10%
Potassium 196mg6%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 4g4%
Protein 11g22%
Vitamin A 341IU7%
Vitamin C 1mg1%
Calcium 50mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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Mushroom Goat Cheese Tarte

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


Original recipe yields 6 servings

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  • 6 ounces goat cheese
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • ½ teaspoon heaping thyme leaves chopped
  • salt and pepper
  • 10 ounces mushrooms, cleaned and stem cut off at cap base, finely sliced
  • 2 shallots, finely sliced
  • 1 tablespoon olive oil
  • 2 tablespoons brandy
  • fresh thyme optional
  • 1 sheet puff pastry
  • 1 egg beaten with a teaspoon water


  1. Preheat the oven to 400F.

  2. Mix goat cheese with honey, olive oil, thyme chopped leaves, salt, and pepper until creamy and spreadable. Set aside.

  3. 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.

  4. 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.

  5. 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.

  6. Bake in the warm oven for 20 minutes. Let it rest for a couple of minutes and serve.




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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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