California Mushroom Tart
Elevate your appetizer game with this California Mushroom Tart, a crispy, golden puff pastry piled high with a medley of earthy mushrooms, creamy goat cheese, and fragrant thyme. Perfect for any occasion, this recipe combines the delicate flavors of sautéed cremini, shiitake, and oyster mushrooms with the rich, tangy notes of goat cheese, all nestled within a flaky, buttery crust. Finished with a sprinkle of fresh parsley and baked to perfection, this tart is as visually stunning as it is delicious. Ready in just 45 minutes, it’s an ideal dish for entertaining or a sophisticated weeknight treat. Serve it warm or at room temperature for a savory slice of California-inspired comfort.
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Recipe Information
Ingredients
- 1 sheet Puff pastry sheet
- 300 grams Mushrooms (mixed varieties, such as cremini, shiitake, and oyster)
- 2 tablespoons Olive oil
- 1 medium Shallot (finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 100 grams Goat cheese
- 2 tablespoons Heavy cream
- 1 large Egg (beaten for egg wash)
- 1 tablespoon Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll out the puff pastry sheet on a lightly floured surface into a 10x10-inch square. Transfer it to the prepared baking sheet.
Use a knife to gently score a 1-inch border around the edges of the puff pastry. Be careful not to cut all the way through. Prick the center with a fork to prevent it from puffing up too much during baking.
In a large skillet, heat the olive oil over medium heat. Add the chopped shallot and sauté for 2-3 minutes until softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Add the mixed mushrooms to the skillet and cook for 6-8 minutes, stirring occasionally, until they release their moisture and become golden brown.
Stir in the fresh thyme leaves, salt, and black pepper. Remove the skillet from the heat and let the mixture cool slightly.
In a small bowl, mix the goat cheese and heavy cream until smooth and spreadable.
Spread the goat cheese mixture evenly over the center of the puff pastry, staying within the scored border.
Distribute the cooked mushroom mixture on top of the goat cheese layer.
Brush the outer edges of the puff pastry with the beaten egg to give it a golden finish when baked.
Bake the tart in the preheated oven for 20-25 minutes, or until the edges are puffed and golden brown.
Remove the tart from the oven and let it cool slightly. Sprinkle with chopped fresh parsley for garnish.
Slice and serve warm or at room temperature. Enjoy your California Mushroom Tart!
Nutrition Facts
Calories |
250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 426 mg | 19% | |
| Total Carbohydrate | 9.8 g | 4% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.6 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 319 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
