Wild Mushroom and Goat Cheese Tartlets
Elevate your appetizer game with these indulgent Wild Mushroom and Goat Cheese Tartlets—a perfect balance of earthy, creamy, and flaky. Featuring a golden puff pastry base, these elegant tartlets are topped with a medley of sautéed wild mushrooms like cremini, shiitake, or oyster, seasoned with fresh thyme and garlic for an aromatic depth. A luscious layer of tangy goat cheese mixed with a touch of cream adds a velvety contrast, while a brushed egg yolk glaze ensures a beautifully crisp, golden finish. Ideal for entertaining, these individual tartlets can be served warm or at room temperature, making them a versatile choice for any gathering. With quick prep and impressive flavor, they’re the ultimate blend of rustic and refined. Perfect keywords for SEO optimization: wild mushroom tartlets, goat cheese appetizers, puff pastry recipes, elegant finger foods, holiday hors d'oeuvres.
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Recipe Information
Ingredients
- 2 sheets puff pastry sheets
- 300 grams wild mushrooms (such as cremini, shiitake, or oyster)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 small, finely diced shallots
- 2 cloves, minced garlic
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 150 grams goat cheese
- 2 tablespoons heavy cream
- 1 egg yolk
- 1 tablespoon (for dusting) all-purpose flour
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the puff pastry sheets and cut out 12 circles (approximately 8 cm or 3 inches in diameter) using a cookie cutter or the rim of a glass.
Place the puff pastry circles onto the prepared baking sheet, leaving about 2 cm (1 inch) of space between each one.
Using a smaller cookie cutter or a knife, lightly score a border about 1 cm (0.5 inch) inside the edge of each pastry circle, being careful not to cut all the way through. This will create a raised edge during baking.
In a large skillet over medium heat, heat the olive oil and butter until melted.
Add the diced shallots and cook until softened, about 2 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the wild mushrooms and thyme, cooking until the mushrooms are softened and any released moisture has evaporated, about 5-7 minutes. Season with salt and black pepper, then remove from heat.
In a small bowl, mix the goat cheese with the heavy cream until smooth and spreadable. Add a small spoonful of the goat cheese mixture to the center of each pastry circle and spread it slightly, avoiding the outer border.
Top each tartlet with a spoonful of the cooked mushroom mixture, spreading it evenly over the goat cheese layer.
Lightly beat the egg yolk and use it to brush the outer edges of the pastry circles for a golden crust.
Bake the tartlets in the preheated oven for 18-22 minutes, or until the pastry is puffed and golden brown.
Remove from the oven and let cool slightly before serving. These tartlets can be enjoyed warm or at room temperature.
Nutrition Facts
Calories |
260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 360 mg | 16% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.0 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 211 mg | 4% | |
*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.
