Mushroom and goat cheese mini tarts are an elegant bite sized treat that combines earthy flavors with creamy richness. These delicate pastries are perfect for parties, brunch tables, or as a refined appetizer that feels both comforting and sophisticated.
The base is usually made from flaky puff pastry or shortcrust dough, baked until light and golden. Inside, sautéed mushrooms bring deep, savory notes, enhanced by garlic, onions, and a touch of thyme or rosemary. The mushrooms soften and release their natural juices, creating a flavorful filling that pairs beautifully with the tangy creaminess of goat cheese.
Goat cheese is the perfect partner for mushrooms. Its slightly sharp, creamy texture cuts through the earthiness and adds a bright contrast that keeps each bite balanced. When baked, the cheese becomes gently golden on top while staying soft and luscious inside the tart.
One of the best things about these mini tarts is their versatility. They can be served warm or at room temperature, making them ideal for entertaining. You can also customize them by adding caramelized onions, spinach, or a drizzle of honey for a subtle sweet note.
Mushroom and goat cheese mini tarts look beautiful on any platter, with their golden edges and rustic, inviting filling. They pair wonderfully with a crisp green salad, a glass of white wine, or sparkling water with lemon. Despite their elegant appearance, they are surprisingly easy to prepare and require only a few simple ingredients.
These mini tarts bring together texture, flavor, and presentation in perfect harmony. They are the kind of appetizer that feels special without being complicated, making them a reliable favorite for both everyday moments and special occasions.
Ingredients
- 1 tablespoon olive oil for sautéing
- 8 ounces mushrooms finely chopped
- 1 clove garlic minced
- 1/2 teaspoon thyme dried
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 4 ounces goat cheese crumbled
- 1 sheet puff pastry thawed
Instructions
- Preheat your oven to 400°F (200°C).
- In a skillet over medium heat, heat the olive oil. Add the mushrooms, garlic, thyme, salt, and pepper. Cook until the mushrooms are tender and their moisture has evaporated, about 5-7 minutes. Let cool slightly.
- Roll out the puff pastry on a floured surface and cut into 12 squares.
- Place each pastry square into the cups of a mini muffin tin, pressing down gently to form shells.
- Fill each shell with the mushroom mixture and top with crumbled goat cheese.
- Bake in the preheated oven for 15-20 minutes, until the pastry is golden brown and the cheese is bubbling.
- Remove from the oven and allow to cool for a few minutes before serving.
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