You know those days when you’re craving something that’s both comforting and a little fancy? That’s when I turn to this savory mushroom and goat cheese tart. It’s like having a cozy sweater—and a glass of wine—all wrapped up in a deliciously flaky pastry. The earthy mushrooms and tangy goat cheese create a flavor combination that’s almost magical, like the unexpected joy of finding a forgotten $20 in your pocket.
Steps
- Preheat your oven to 375° F and prepare a baking sheet with parchment paper. In a bowl, blend goat cheese with olive oil, minced garlic, and fresh thyme, then set the mixture aside.
- Melt butter in a large pan over medium-high heat and add sliced mushrooms and shallots. Season with salt and pepper, and cook until the mushrooms have released their liquid and it’s mostly evaporated, about 5 minutes. Let them cool slightly on a plate.
- Roll out the puff pastry to a 10 x 15-inch rectangle on a floured surface. Transfer it to the baking sheet and score a 1-inch border around the edge without cutting through the dough. Prick the inner rectangle with a fork.
- Spread the goat cheese mixture within the scored border, then evenly distribute the mushroom mixture on top. Whisk an egg with a tablespoon of water and brush this wash on the pastry border.
- Bake the tart in the oven for 20 to 25 minutes until the pastry is golden and puffy. Allow it to cool for about 15 minutes before slicing and serving. Garnish with fresh thyme if desired.
Ingredients
- 1 puff pastry dough, approximately 9-10 oz, defrosted and kept chilled
- 4 oz (1/2 cup) goat cheese log, at room temperature
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon butter
- 3 cups white button or crimini mushrooms, stems removed and sliced to about ¼-inch thick
- 1 shallot, thinly sliced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 egg, for egg wash
Nutritional Values
Calories: 2016 kcal | Carbohydrates: 126 g | Protein: 54 g | Fat: 150 g | Saturated Fat: 48 g | Polyunsaturated Fat: 18 g | Monounsaturated Fat: 72 g | Trans Fat: 0.6 g | Cholesterol: 246 mg | Sodium: 2358 mg | Potassium: 1356 mg | Fiber: 6 g | Sugar: 6 g | Vitamin A: 2100 IU | Vitamin C: 12 mg | Calcium: 294 mg | Iron: 12 mg
FAQ
- What types of mushrooms work best for a mushroom tart?
- You can use your favorite mushrooms! White button, chanterelles, shiitake, crimini, or king trumpet mushrooms are all excellent choices. A combination of two or three types can also create a delightful flavor.
- Can I make the tart crust from scratch?
- Yes, making the dough at home is an option. Joshua Weissman has a great recipe for homemade puff pastry, but remember to allocate extra time for chilling the dough.
- Is it possible to use pie crust instead of puff pastry?
- Absolutely! Pie crust is a suitable substitute, although the baking time will be slightly longer, around 30 to 40 minutes. The result will resemble a galette, but it will still be delicious.
- What can I serve alongside a mushroom tart?
- A simple side salad is a great complement to the rich flavors of this tart. For a more complete meal, consider adding roasted potatoes and vegetables.
- Which wine pairs well with a mushroom tart?
- A dry fruity red wine like Pinot Noir pairs wonderfully with the earthy flavors of mushrooms. Alternatively, a crisp Sauvignon Blanc complements the goat cheese nicely.
Tips
- Keep the puff pastry cold until you’re ready to use it. If it warms up too much, it won’t puff up properly in the oven.
- Use room temperature goat cheese for easier mixing and spreading on the puff pastry.
- Cook mushrooms in batches to avoid overcrowding the pan, which helps them brown nicely instead of steaming.
- For a flavorful twist, consider adding a drizzle of truffle oil or balsamic glaze on top of the tart before serving.
Equipment
- Puff Pastry Dough: Although not equipment, it’s a key ingredient that not everyone might have on hand.
- Pastry Brush: Used for applying the egg wash to the edges of the tart.
- Large Baking Sheet: If you don’t have one large enough, you might need to purchase a baking sheet to accommodate the tart size.
- Parchment Paper: Useful for lining the baking sheet to prevent sticking and ensure even baking.