Wild Mushroom Tart with Goat Cheese (Printable Version)

Buttery puff pastry layered with golden wild mushrooms and tangy goat cheese for an elegant appetizer or brunch dish.

# What You'll Need:

→ Mushrooms

01 - 14 oz mixed wild mushrooms (chanterelles, cremini, shiitake), cleaned and sliced
02 - 2 tbsp unsalted butter
03 - 1 tbsp olive oil
04 - 2 cloves garlic, finely minced
05 - 2 tsp fresh thyme leaves (or 1 tsp dried)
06 - Salt and freshly ground black pepper, to taste

→ Tart Base & Toppings

07 - 1 sheet puff pastry (about 9 oz), thawed if frozen
08 - 4 oz goat cheese, crumbled
09 - 1 egg, beaten (for egg wash)
10 - 1 tbsp fresh parsley, chopped (for garnish)

# Steps to Follow:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - On a lightly floured surface, roll out puff pastry to a rectangle about 12 x 9 inches. Transfer to prepared baking sheet.
03 - Score a ½-inch border around the edge of the pastry, being careful not to cut all the way through. Prick the center area with a fork.
04 - Brush the border with beaten egg. Bake for 12–15 minutes until lightly golden and puffed.
05 - Heat butter and olive oil in a large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until softened and golden, about 8–10 minutes.
06 - Stir in garlic and thyme; cook for 1 minute more. Season with salt and pepper. Remove from heat.
07 - Gently press down the center of the baked pastry if it has puffed up. Evenly spread sautéed mushrooms over the tart, avoiding the border. Dot with crumbled goat cheese.
08 - Return tart to oven and bake for another 10–12 minutes, until cheese is slightly golden and pastry is crisp.
09 - Garnish with chopped parsley. Slice and serve warm or at room temperature.

# Additional Tips::

01 -
  • The combination of earthy mushrooms and tangy goat cheese creates layers of flavor that make people pause midconversation
  • This tart looks like you spent hours in the kitchen but comes together in under an hour
02 -
  • Never wash mushrooms with water—they absorb moisture like sponges and will steam instead of brown
  • Let the mushrooms develop a golden crust before stirring—your patience rewards you with significantly deeper flavor
03 -
  • If you dont have fresh thyme, rosemary works beautifully but use about half as much since its more assertive
  • The egg wash on the border creates that professional bakery shine—dont skip it
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