Herbed Goat Mushroom Tarts (Print Version)
# Ingredients:
→ Tart Shells
01 -
A single sheet of puff pastry, defrosted
02 -
A bit of flour for rolling out dough
03 -
1 egg, whisked (for brushing)
→ Filling
04 -
2 cups finely chopped mushrooms
05 -
4 ounces of goat cheese (herbed type)
06 -
2 small shallots, minced
07 -
Fresh thyme sprigs to sprinkle on top
08 -
A tablespoon of olive oil
09 -
1 tablespoon butter
10 -
Salt and pepper as you like
11 -
2 garlic cloves, ground into paste
# Instructions:
01 -
Crank up your oven to 375°F (190°C) to get it ready. Cover a baking tray with parchment and set aside.
02 -
In a warm frying pan, combine butter and olive oil. Toss in diced shallots and let them cook down until soft (2-3 minutes). Add garlic, stir for about a minute, then toss in mushrooms. Cook until they're tender and all the juices are gone (around 5-7 minutes). Give it some salt and pepper and let it cool afterwards.
03 -
Sprinkle some flour on your surface and roll the puff pastry to thin it out a little. Cut it into squares or rectangles, up to you.
04 -
Place a heaping spoonful of the cooled mushroom mix onto each pastry piece, then crumble a good amount of goat cheese all over.
05 -
Wrap the pastry edges around the filling to shape little tarts. Coat the top of the dough lightly with the beaten egg to get that shiny crust when baked.
06 -
Stick the tray in the oven for 20-25 minutes, or until those tarts puff up and turn a beautiful golden shade.
07 -
Throw on some thyme leaves for flavor and let them cool off a bit before dishing them out.
# Notes:
01 -
Great as a fancy starter or snack
02 -
You can prep them ahead and warm them up later
03 -
Switch up the mushrooms for variety