Creamy Mushroom Goat Cheese tarts are the perfect blend of comfort and elegance, ideal for any gathering. These easy mini tarts feature a creamy, tangy goat cheese and savory mushroom filling nestled in flaky puff pastry. Whether it’s a holiday party, brunch, or a simple get-together, these delightful bites will impress your guests and leave them wanting more. Let’s dive into this delicious recipe that combines the earthy flavors of mushrooms with the creamy richness of goat cheese!

Why You’ll Love This Creamy Mushroom Goat Cheese (Note: 6-8 benefits; add 2 Column D keywords + 1 JSON.Details tag.)

There are countless reasons to adore Creamy Mushroom Goat Cheese tarts. First, they are incredibly simple to make, using just a few fresh ingredients. Second, the combination of goat cheese and mushrooms creates a rich flavor profile that is hard to resist. These tarts are also versatile; they can be served as a Creamy mushroom cheese spread or enjoyed as part of a Goat cheese with mushrooms recipe. They are perfect for entertaining, as they can be prepared in advance and served warm or at room temperature. Not to mention, they are vegetarian-friendly, fitting into a variety of dietary preferences. Finally, they deliver a gourmet touch to any meal, making them a standout appetizer for any occasion.

Ingredients for Creamy Mushroom Goat Cheese

Gather these items:

1 sheet puff pastry (thawed if frozen, about 9 oz/250g)
8 oz cremini mushrooms, finely chopped (or white button mushrooms)
2 tbsp unsalted butter
2 cloves garlic, minced
1 small shallot, finely diced (optional)
1/2 tsp fresh thyme leaves (or 1/4 tsp dried thyme)
1/4 tsp salt (more to taste)
1/8 tsp black pepper
4 oz goat cheese, softened
2 tbsp heavy cream (or half-and-half)
1 large egg (beaten, for egg wash)
Extra thyme leaves (optional garnish)
Chopped chives (optional garnish)
Microgreens (optional garnish)

How to Make Creamy Mushroom Goat Cheese Step-by-Step

Step 1: Preheat oven to 400°F (200°C). Lightly grease a mini muffin tin.
Step 2: Roll out thawed puff pastry on a lightly floured surface to about 1/8 inch thickness. Using a 2.5-inch round cutter, cut out circles and gently press each into the muffin cups, forming a small rim. Chill if pastry gets too warm.
Step 3: Melt butter in a small skillet over medium heat. Add chopped mushrooms, shallot, and garlic. Cook, stirring occasionally, until mushrooms are soft and most moisture evaporates (about 7-8 minutes). Add thyme, salt, and pepper; cook for another minute. Remove from heat and let cool slightly.
Step 4: In a medium bowl, blend softened goat cheese and heavy cream until smooth. Stir in cooled mushroom mixture until evenly distributed. Taste and adjust seasoning if needed.
Step 5: Spoon about 1 tablespoon of filling into each pastry cup, smoothing the top gently. Do not overfill.
Step 6: Brush exposed pastry edges with beaten egg. Bake tarts in the center of the oven for 15-18 minutes, or until pastry is puffed and golden and filling is set but creamy.
Step 7: Let tarts cool in the tin for 5 minutes, then run a small knife around edges to loosen. Transfer to a cooling rack.
Step 8: Garnish with fresh thyme leaves, chives, or microgreens if desired. Serve warm or at room temperature.

Pro Tips for the Best Creamy Mushroom Goat Cheese

Keep these in mind:

Use fresh mushrooms for the best flavor. Cremini mushrooms add a lovely earthiness, but white button mushrooms work well too.
Make sure not to overfill the pastry cups to avoid spillage during baking.
For a unique twist, try adding a splash of white wine to the mushroom mixture while cooking.
These can be made ahead of time and reheated, making them perfect for meal prep or entertaining. (Method: Baking)

Best Ways to Serve Creamy Mushroom Goat Cheese

These delightful tarts can be served in numerous ways. Pair them with a fresh Goat cheese and mushroom salad for a complete meal or offer them alongside a Mushroom goat cheese dip as part of a festive spread. They also go wonderfully with a glass of Sauvignon Blanc, enhancing the flavors of the dish.

How to Store and Reheat Creamy Mushroom Goat Cheese

To store, place any leftover tarts in an airtight container in the refrigerator. They will last for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through. This method helps maintain the crispness of the pastry, making them just as delicious as when first made. Meal prep has never been easier!

Frequently Asked Questions About Creamy Mushroom Goat Cheese

What’s the secret to perfect Creamy Mushroom Goat Cheese?

The secret lies in properly cooking the mushrooms to remove excess moisture and blending them well with the goat cheese. This ensures a creamy, flavorful filling that’s not too watery.

Can I make Creamy Mushroom Goat Cheese ahead of time?

Absolutely! These tarts can be assembled and stored in the fridge before baking. Just pop them in the oven when you’re ready to serve!

How do I avoid common mistakes with Creamy Mushroom Goat Cheese?

To avoid soggy tarts, ensure you thoroughly cook the mushroom mixture and don’t overfill the pastry cups. Additionally, use a good quality puff pastry for best results.

Variations of Creamy Mushroom Goat Cheese You Can Try

Feel free to experiment with these variations: add caramelized onions for a sweeter flavor, incorporate spinach for added nutrition, or try different cheeses like feta for a tangy twist. These variations can enhance the vegetarian aspect of this dish while keeping it delicious.

Creamy Mushroom Goat Cheese Tarts for Elegant Entertaining

Author: basmer
Total Time: 33 minutes
Yield: 24 mini tarts 1x
Diet: Vegetarian

Print Recipe

Description

These easy mini tarts feature a creamy, tangy goat cheese and savory mushroom filling nestled in flaky puff pastry. Perfect for entertaining, brunches, or holiday gatherings, they deliver comfort and elegance in every bite.

Instructions

Preheat oven to 400°F (200°C). Lightly grease a mini muffin tin.
Roll out thawed puff pastry on a lightly floured surface to about 1/8 inch thickness. Using a 2.5-inch round cutter, cut out circles and gently press each into the muffin cups, forming a small rim. Chill if pastry gets too warm.
Melt butter in a small skillet over medium heat. Add chopped mushrooms, shallot, and garlic. Cook, stirring occasionally, until mushrooms are soft and most moisture evaporates (about 7-8 minutes). Add thyme, salt, and pepper; cook for another minute. Remove from heat and let cool slightly.
In a medium bowl, blend softened goat cheese and heavy cream until smooth. Stir in cooled mushroom mixture until evenly distributed. Taste and adjust seasoning if needed.
Spoon about 1 tablespoon of filling into each pastry cup, smoothing the top gently. Do not overfill.
Brush exposed pastry edges with beaten egg. Bake tarts in the center of the oven for 15-18 minutes, or until pastry is puffed and golden and filling is set but creamy.
Let tarts cool in the tin for 5 minutes, then run a small knife around edges to loosen. Transfer to a cooling rack.
Garnish with fresh thyme leaves, chives, or microgreens if desired. Serve warm or at room temperature.