Wild Mushroom Tart (Printable Version)

Flaky tart layered with wild mushrooms, garlic, and crumbled goat cheese for a flavorful savory dish.

# What You Need:

→ 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
06 - Salt and freshly ground black pepper to taste

→ Tart Base & Toppings

07 - 1 sheet puff pastry (about 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

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. On a lightly floured surface, roll out puff pastry to a rectangle approximately 12 x 9 inches. Transfer to prepared baking sheet.
02 - Score a ½-inch border around the edge of pastry without cutting completely through. Prick the center area with a fork. Brush the border with beaten egg. Bake for 12-15 minutes until lightly golden and puffed.
03 - 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.
04 - Stir in minced garlic and thyme, cooking for 1 minute more. Season with salt and pepper to taste. Remove from heat.
05 - Gently press down the center of the baked pastry if it has puffed up. Evenly spread sautéed mushrooms over the tart surface, avoiding the border. Dot with crumbled goat cheese.
06 - Return tart to oven and bake for another 10-12 minutes, until cheese is slightly golden and pastry is crisp. Garnish with chopped parsley. Slice and serve warm or at room temperature.

# Expert Advice:

01 -
  • Elegant Presentation: The golden border and vibrant mushroom topping make it look like it came from a professional bakery.
  • Quick and Easy: Using store-bought puff pastry keeps the preparation time down to just 20 minutes.
  • Vegetarian Friendly: A hearty, meat-free option that doesn't compromise on savory depth.
02 -
  • Pastry Scoring: Be careful when scoring the border; cutting only halfway through ensures the edge rises while the center remains flat.
  • Pricking the Pastry: Using a fork to prick the center prevents it from rising too much during the initial bake.
  • Mushroom Prep: Ensure the mushrooms are cleaned and dried well to prevent the pastry from becoming soggy.
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