Mushroom Tart with Goat Cheese
Whether it’s brunch, appetizer or dinner, this mushroom tart is the perfect dish for any meal. The flaky puff pastry is topped with a garlicky goat cheese spread and savory sautéed mushrooms. This easy homemade tart will quickly become a family favorite!
I love a good savory baking recipe (especially one with cheese). This mushroom tart has a rustic appearance that is beautiful when served with a few springs of fresh herbs. However, my favorite thing about this recipe is that it’s perfect for any time of day—breakfast, lunch or dinner!
Why you’ll love this recipe
- Easy to make. The tart is quick and easy to assemble with common ingredients.
- Ready in under an hour. The use of store-bought pastry dough cuts down on prep time.
- Perfect for entertaining. This recipe is great for Easter brunch or as an appetizer for Thanksgiving dinner. Guests will love it!
- Adaptable recipe. You can use different types of cheeses and add various toppings.
- Simply delicious! The layers of buttery, flaky dough, creamy goat cheese and savory mushrooms makes this dish flavorsome.
- Puff pastry: Store-bought pastry dough makes for quick and easy prep! I prefer the Trader Joe’s or Dufour brand because they are all-butter, but Pepperidge Farm works just as well. They come in packs of two (use the other one to make cranberry brie bites!)
- Goat cheese: This creamy cheese is mixed with herbs and garlic to create a delicious base for the mushrooms to sit on. Use a log (not crumbled) for easy mixing.
- Mushrooms: Choose your favorite mushroom or use a variety. I prefer white button or crimini because they are easy to find.
- Shallot: To add a subtle onion flavor, shallots are sautéed with the mushrooms.
- Thyme: Use fresh herbs if you can for the best flavor. In a pinch, dried thyme is a suitable substitute (use only 1 teaspoon).
- Egg: For a golden glow on the crust, brush it with an egg wash before baking.
Try a different cheese. Instead of goat cheese, use ricotta or gorgonzola. You can also make a three-cheese tart like I did for my zucchini galette. Mix ricotta with stronger cheeses, such as shredded gruyere or parmesan, along with a milder cheese like mozzarella.
Add bacon or pancetta for a salty and savory flavor (everything tastes better with bacon!) It can be sprinkled on with the mushroom topping.
Include more veggies. Sauté asparagus or spinach with the mushrooms for some added greens. In place of shallots, you can use onions or leeks. Caramelized onions also pair well with this dish.
Add a drizzle on top. A little truffle oil adds a unique flavor while a light balsamic drizzle creates an elevated taste. Another option is pesto, which can be spread on the tart with the cheese mixture for a subtle nutty taste.
Use different herbs. Fresh rosemary or parsley also goes well in this dish. Alternatively, you can use 1 teaspoon of dried herbs, such as oregano.
How to make a mushroom tart
- Make the cheese mixture. Combine goat cheese, olive oil, garlic and thyme in a bowl and set aside.
- Cook the mushrooms and shallots over medium-high heat in a large pan greased with butter. Add salt and pepper. Flip halfway through. Once the mushrooms have released all their liquid, transfer to a plate to slightly cool.
- Prepare puff pastry. Roll dough into a 10-inch by 15-inch rectangle. Score the edges by running a sharp knife through the top layer of pastry (do not cut all the way through). Leave a 1-inch border. Transfer to a parchment-lined baking sheet. Prick the dough with a fork.
- Assemble. Spread cheese mixture the puff pastry (inside the border). Spoon mushroom mixture on top. Add the egg wash. Whisk together egg with 1 tablespoon water. Use a pastry brush to brush edges of the tart.
- Bake at 375° F for 20 to 25 minutes or until the crust is puffed and golden. Cool slightly before serving.
Keep the puff pastry cold and in the refrigerator until you are ready to use it. If using frozen, let it defrost in the refrigerator overnight. If the dough sits at room temperature too long, the layers won’t puff up and become flaky. Also, use a sharp knife to score the dough and avoid pressing down on the layers when working with the dough.
Cook the mushrooms in batches if necessary to avoid overcrowding the pan. They will release liquid as they cook so it’s important to grease the pan well (nonstick pans work best). Remember to season the mushrooms with salt and pepper to bring out their flavor.
Use room temperature goat cheese. It’s a lot easier to mix and spread!
Make ahead and storage tips
Make ahead: The cheese mixture may be made 3 days in advance and kept in the refrigerator. If you’re making homemade puff pastry, that can be stored in the refrigerator for 2 days. I suggest cooking the mushrooms the same day you bake the tart.
Storage: This mushroom tart is best when eaten the day it is made since it will deflate and lose its crispiness over time. However, it can be stored in the refrigerator for 3 or 4 days. Keep in an airtight container for best results.
Freezing: After the tart has cooled completely, it may be frozen for up to 2 months. Wrap it in plastic wrap and aluminum foil to prevent freezer burn and store on a flat surface in the freezer. Defrost in the refrigerator before reheating.
Reheat: Preheat oven to 350° F. Reheat mushroom tart uncovered on a baking pan for 10 to 15 minutes or until heated through. You can also reheat individual serving in a toaster oven.
Frequently Asked Questions
Whatever is your favorite! I suggest white button, chanterelles, shiitake, crimini or king trumpet. A medley of two or three would also be delicious!
It’s easy to make the dough at home. I prefer Joshua Weissman’s recipe for homemade puff pastry. Set aside extra time to chill the dough.
Yes, a pie crust will work just as well and baking time will be 30 to 40 minutes. In the end it will be more of a galette, but still tasty!
A simple side salad complements the rich flavors in this tart. For a fuller meal, I suggest some roasted potatoes and vegetables as well.
A dry fruity red like Pinot Noir complements the earthiness of the mushrooms. Meanwhile, a crisp Sauvignon Blanc goes well with the goat cheese.
Up next, try one of these delicious pie and tart recipes.
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Get the Recipe: Mushroom Tart with Goat Cheese
- 1 puff pastry dough, about 9-10 oz, defrosted, but kept in the refrigerator
- 4 oz (1/2 cup) log goat cheese, room temperature
- 1 Tablespoon olive oil
- 1 clove garlic, minced
- 1 Tablespoon chopped fresh thyme
- 1 Tablespoon butter
- 3 cups white button or crimini mushrooms, stems removed and sliced approximately ¼-inch thick
- 1 shallot, thinly sliced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 egg for egg wash
- Preheat oven to 375° F. Line a large baking sheet with parchment paper and set aside.
- In a bowl, mix together goat cheese, olive oil, garlic and thyme. Set aside.
- In a large pan over medium-high heat, melt butter, then add mushrooms and shallot. Do not overcrowd the pan. Season with salt and pepper. Cook until the mushrooms release all their liquid and most of it boils away, about 5 minutes. Flip halfway through. Transfer to a plate to cool slightly.
- Roll puff pastry dough out into a 10-inch by 15-inch rectangle. Trim the edges to make a straight line if necessary. Transfer to prepared baking sheet. Score the edges by running a sharp knife through the top layer of puff pastry. Leave a 1-inch border, like a picture frame, and do not cut all the way through the dough. Prick the dough with a fork (not the border/edge).
- Spread goat cheese mixture evenly over the puff pastry inside the scored border. If the mixture is difficult to spread, drop in spoonfuls and use the back of the spoon to smear it. Spoon mushroom mixture on top.
- Add the egg wash. Whisk together egg with 1 tablespoon water. Use a pastry brush to brush edges of the tart. It’s okay if you don’t use the entire mixture.
- Bake at 375° F for 20 to 25 minutes or until the pastry is puffed and golden. Cool for 15 minutes before cutting and serving. Use fresh thyme sprigs for garnish.