Wild Mushroom Tart Puff Pastry (Printable View)

Savory puff pastry layered with wild mushrooms and tangy goat cheese. Perfect for appetizers or brunch.

# Ingredient List:

→ Mushrooms

01 - 14 oz mixed wild mushrooms (chanterelles, cremini, shiitake), cleaned and sliced
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 2 cloves garlic, finely minced
05 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
06 - Salt and freshly ground black pepper to taste

→ Tart Base & Toppings

07 - 1 sheet puff pastry (approximately 8.8 oz), thawed if frozen
08 - 4 oz goat cheese, crumbled
09 - 1 large egg, beaten for egg wash
10 - 1 tablespoon fresh parsley, chopped for garnish

# How to Make:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - On a lightly floured surface, roll out puff pastry to a rectangle approximately 12 x 9 inches. Transfer to prepared baking sheet.
03 - Score a ½-inch border around the edge of the pastry, being careful not to cut all the way through. Prick the center area with a fork.
04 - Brush the border with beaten egg. Bake for 12–15 minutes until lightly golden and puffed.
05 - Meanwhile, heat butter and olive oil in a large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until softened and golden, approximately 8–10 minutes.
06 - Stir in garlic and thyme; cook for 1 minute more. Season with salt and pepper. Remove from heat.
07 - Gently press down the center of the baked pastry if it has puffed up. Evenly spread sautéed mushrooms over the tart, avoiding the border. Dot with crumbled goat cheese.
08 - Return tart to oven and bake for another 10–12 minutes, until cheese is slightly golden and pastry is crisp.
09 - Garnish with chopped parsley. Slice and serve warm or at room temperature.

# Expert Tips:

01 -
  • It looks restaurant-worthy but doesn't require any fancy techniques or obscure ingredients.
  • The contrast between buttery puff pastry and tangy goat cheese keeps people reaching for another slice.
  • You can assemble it in under an hour, which means more time enjoying company and less time stressing about timing.
02 -
  • Don't skip the pre-baking step—if you add wet mushrooms to raw pastry, you'll end up with a soggy bottom no matter what you do.
  • Mushrooms release a lot of water, so don't crowd the pan; cook them in batches if you need to, and let them get truly golden rather than steaming in their own moisture.
03 -
  • Keep your puff pastry cold until the very last moment—warm pastry doesn't puff as dramatically, so work quickly once it's thawed.
  • If your mushrooms release a lot of liquid, tilt the skillet and let some of that moisture evaporate before adding garlic and thyme, otherwise they'll steam instead of caramelize.
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