Save to Pinterest The first time I encountered wild mushrooms was at a tiny farmers market in Provence, where an elderly vendor insisted I try the chanterelles still dusted with forest earth. I bought more than I could carry, and my apartment smelled like autumn itself for days. That afternoon, I threw together whatever I had in my fridge—puff pastry from the freezer, a log of chèvre, and those gorgeous fungi. My French roommate took one bite and demanded I make it for her dinner party that weekend.
Ive served this tart at everything from casual brunches to cocktail parties, and somehow it always steals the show. Last autumn, my friend Tom who claims to hate mushrooms went back for thirds. The secret is really in taking the time to properly caramelize the mushrooms—that deep golden color isnt just beautiful, it translates into incredible depth of flavor.
Ingredients
- Mixed wild mushrooms: The variety matters here—chanterelles bring their signature apricot aroma, cremini add substance, and shiitake contribute a meaty texture that holds up during baking
- Unsalted butter and olive oil: Butter gives that golden richness but olive oil prevents the butter from burning at higher heat, ensuring even browning
- Fresh thyme: Woodsy herbs complement mushrooms better than anything else—dried works in a pinch but fresh thyme leaves transform this dish entirely
- Goat cheese: The tanginess cuts through the earthiness while creating these little creamy pockets throughout the tart
- Puff pastry: Storebought is absolutely fine here—no one will know once its topped and golden
Instructions
- Get your oven ready:
- Preheat to 200°C (400°F) and line a baking sheet with parchment paper—this saves you from scrubbing later
- Prepare the pastry base:
- Roll out your puff pastry on a lightly floured surface to about 30 x 22 cm, then transfer it to your prepared baking sheet
- Create the border:
- Score a 1.5 cm border around the edge without cutting all the way through, then prick the center area with a fork to keep it from puffing too much
- Give it that golden glow:
- Brush the scored border with beaten egg and bake for 12–15 minutes until its lightly golden and puffed
- Sauté your mushrooms:
- Heat butter and olive oil in a large skillet over medium heat, add mushrooms and cook for 8–10 minutes until theyre softened and golden
- Add the aromatics:
- Stir in garlic and thyme, cook for just 1 minute more, then season with salt and pepper
- Assemble the tart:
- Press down the center of your baked pastry if it puffed up, spread mushrooms evenly over the tart avoiding the border, then dot with crumbled goat cheese
- Final bake:
- Return to the oven for another 10–12 minutes until the cheese is slightly golden and the pastry is crisp
- Finish and serve:
- Garnish with chopped parsley and slice while still warm, though its equally lovely at room temperature
Save to Pinterest My neighbor Jane still talks about the rainy Sunday I brought over a warm slice of this tart. We ended up sitting at her kitchen table for hours, picking at the leftovers and talking about everything and nothing. Food has a way of doing that—turning a simple afternoon into something you remember.
Mushroom Selection Secrets
Ive learned that the mushrooms you choose change the entire character of this tart. Fresh chanterelles are worth their weight in gold for that subtle apricot note, but dont overlook cremini—theyre affordable and reliably delicious. Avoid pre-sliced mushrooms that have turned slimy, and give your mushrooms a quick brush with a damp cloth or mushroom brush rather than running them under water.
Timing Your Assembly
The trickiest part is coordinating everything so your mushrooms are ready when the pastry comes out of its first bake. I start the mushrooms about five minutes before I put the pastry in the oven—they continue cooking as they rest, which actually concentrates their flavor. If timing gets away from you, its not the end of the world—the mushrooms can sit while the pastry finishes.
Make Ahead Wisdom
You can sauté the mushrooms up to a day in advance—they actually taste better after the flavors have melded overnight in the refrigerator. The pastry needs to be baked fresh, but you can score and prick it hours before your guests arrive. When youre ready, just brush with egg, bake, top, and bake again.
- Let the tart cool for at least 10 minutes before slicing—the filling sets and makes for cleaner cuts
- A drizzle of truffle oil right before serving makes this feel incredibly luxurious
- Leftovers reheat beautifully at 175°C (350°F) for about 8 minutes
Save to Pinterest There is something deeply satisfying about pulling this tart from the oven—golden edges, bubbling cheese, the aroma of thyme and mushrooms filling your kitchen. Its the kind of dish that makes you feel like you really know what youre doing, even if youre just figuring it out as you go.
Common Recipe Questions
- → What types of wild mushrooms work best?
Chanterelles, cremini, and shiitake mushrooms provide excellent flavor and texture. You can also use porcini, morels, or oyster mushrooms depending on availability and season.
- → Can I prepare this tart ahead of time?
Yes, you can sauté the mushrooms up to a day in advance and store them refrigerated. Assemble and bake the tart shortly before serving for the crispest pastry texture.
- → What can I substitute for goat cheese?
Soft goat cheese offers the best tangy contrast, but you can use crumbled feta for saltiness, ricotta for mild creaminess, or even Brie for a richer, meltier finish.
- → How do I prevent the pastry from getting soggy?
Score and prick the center of the pastry before the initial bake. Pre-baking creates a barrier, and make sure your mushrooms are well-cooked to release excess moisture before topping.
- → Can I add other ingredients to the topping?
Caramelized onions, roasted red peppers, or fresh spinach complement the mushrooms beautifully. Just keep additional ingredients relatively dry to maintain pastry crispness.
- → What wine pairs well with this tart?
A crisp Sauvignon Blanc, Chardonnay, or dry Pinot Grigio complements the earthy mushrooms and creamy cheese. A light Pinot Noir also works nicely if you prefer red wine.