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Ingredients
1 sheet of puff pastry, thawed
1 tablespoon olive oil
2 medium shallots, thinly sliced
2 cups sliced mushrooms (such as cremini or button)
Salt and pepper, to taste
4 ounces herbed goat cheese
1 teaspoon fresh thyme leaves
1 egg, beaten (for egg wash)
Directions
1. Preheat your oven to 400°F (200°C).
2. Roll out the puff pastry on a lightly floured surface to a 1/4 inch thickness, then cut into six 4-inch squares. Place squares on a baking sheet lined with parchment paper.
3. In a skillet over medium heat, heat the olive oil and sauté the shallots until they become translucent. Add the mushrooms, season with salt and pepper, and cook until they are soft and browned, about 5-7 minutes.
4. Spoon the mushroom and shallot mixture evenly onto the center of each pastry square, leaving a small border around the edges.
5. Crumble the herbed goat cheese over the mushroom mixture and sprinkle with fresh thyme.
6. Fold the edges of each tart inward to create a small border. Brush the edges of the pastry with the beaten egg.
7. Bake in the preheated oven until the pastry is golden and puffed, about 15-20 minutes.
8. Remove from the oven and let cool slightly before serving.
Variations & Tips
For a touch more color and nutrition, consider adding a handful of baby spinach or arugula to the mushroom mix just as it finishes cooking; it will wilt nicely with the heat. If you’re catering to someone who isn’t a fan of goat cheese, try swapping it for crumbled feta or slices of mozzarella for a milder taste. And for those who love a bit of meat, a few crumbles of cooked bacon or pancetta added with the mushrooms can make it even more satisfying.
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