Mushroom Shallot and Herbed Goat Cheese Tarts
These fabulously flavorful mushroom, shallot and herbed goat cheese tarts are the perfect creamy, flaky bite you need this time of year.
- 10 4-inch puff pastry sheet squares see notes!
- 8 oz mushrooms any kind will do! sliced
- 1 shallot shallot finely chopped
- 3 garlic cloves minced
- ⅓ cup parsley leaves roughly chopped
- 2 tablespoons olive oil
- ¼ cup parmesan
- 4 oz goat cheese
- ¼ teaspoon each of sage, thyme, rosemary, salt, pepper
- 1 egg, whisked for egg wash
- ¼ cup white wine can sub with chicken broth!)
- Preheat the oven to 400F and prepare two large baking pans. Arrange the 4 inch square puff pastry sheets (see notes!) onto the baking pans, separated by an inch or two. Do not add more than 6 puff pastry squares to each baking pan. Using a fork, poke small holes onto the surface of each square, taking care not to completely poke through the dough.
- Heat up 1 tablespoon of olive oil to a large skillet on medium high heat and add the shallot and garlic. Saute for 1-2 minutes then add the mushrooms, the last tablespoon of olive oil, and all of the spices. Mix and cook for another 2 minutes, then add the white wine. Cook for another 4-5 minutes.
- Turn off the heat. Mix in the goat cheese, parmesan cheese, and parsley and stir to combine together until the goat cheese has melted and thickened into the mix.
- Pour generous scoops of this mix onto the top of each puff pastry square. You can either not pinch any of the sides and let them naturally puff up, or you can pinch in the sides like I prefer to do, to form a bit of a fun design. If you do this, you can close them up any way you like but I always prefer two ways: pinching each of the four corners to make a curved edge on each side, or to only pinch in two of the four sides to make a boat-shaped looking tart. See my photos in the post above for a better idea of how to do this and what it looks like! I like to top off any puff pastry with extra filling.
- Grab your whisked egg and add the egg wash over the top of only the bare puff pastry on all sides of each square (not over the filling). Bake for 25-30 minutes until the puff pastry is golden brown. Enjoy!
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