Wild Mushroom Tart (Printable Version)

Flaky puff pastry topped with sautéed wild mushrooms, garlic, and creamy goat cheese.

# What You'll Need:

→ Mushrooms

01 - 14 oz mixed wild mushrooms (chanterelles, cremini, shiitake), cleaned and sliced
02 - 2 tbsp unsalted butter
03 - 1 tbsp olive oil
04 - 2 cloves garlic, finely minced
05 - 2 tsp fresh thyme leaves or 1 tsp dried
06 - Salt and freshly ground black pepper to taste

→ Tart Base & Toppings

07 - 1 sheet puff pastry (about 8.8 oz), thawed if frozen
08 - 4 oz goat cheese, crumbled
09 - 1 large egg, beaten for egg wash
10 - 1 tbsp fresh parsley, chopped for garnish

# How to Prepare:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. On a lightly floured surface, roll out puff pastry to a rectangle approximately 12 x 9 inches. Transfer to prepared baking sheet.
02 - Score a ½-inch border around the edge of the pastry without cutting through completely. Prick the center area with a fork. Brush the border with beaten egg and bake for 12–15 minutes until lightly golden and puffed.
03 - While pastry bakes, heat butter and olive oil in a large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until softened and golden, approximately 8–10 minutes.
04 - Stir in minced garlic and thyme; cook for 1 minute more. Season with salt and pepper to taste. Remove from heat.
05 - Gently press down the center of the baked pastry if it has puffed excessively. Evenly distribute sautéed mushrooms over the tart center, avoiding the border. Dot with crumbled goat cheese.
06 - Return tart to oven and bake for another 10–12 minutes until cheese is slightly golden and pastry is crisp.
07 - Remove from oven and garnish with chopped parsley. Slice and serve warm or at room temperature.

# Expert Suggestions:

01 -
  • The whole thing comes together in under an hour, yet tastes like you've been simmering mushrooms all day.
  • Puff pastry does most of the heavy lifting, so you get to feel like a pastry chef without actually becoming one.
  • It's elegant enough for guests but casual enough to eat standing at your kitchen counter on a Tuesday.
02 -
  • Don't skip the partial bake of the pastry alone—I learned this the hard way with a soggy center, and now I always give the pastry those initial 12–15 minutes to puff and set before topping it.
  • Mushrooms release water as they cook, so cook them alone first until that liquid evaporates; if you add them wet to the final tart, the whole thing becomes mushy and sad.
  • Taste your seasoned mushrooms before adding them to the pastry—what seems perfectly salted in the pan often needs more pepper and salt once everything comes together.
03 -
  • Cook your mushrooms in a wide, shallow pan so they have room to breathe and caramelize instead of steaming—this single thing transformed my mushroom cooking forever.
  • If your pastry hasn't browned enough after the second bake, boost the oven to 220°C (425°F) for the last 2–3 minutes, watching it closely so the cheese doesn't blacken.
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