This Mushroom Tart Recipe with Puff Pastry and Goat’s Cheese is super easy and quick to make. Perfect as a party appetiser, this vegetarian savoury tart will also make a delicious entree, side or light main to enjoy for lunch and dinner!
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I cannot tell you how quickly we devoured this Mushroom Tart with Goat’s Cheese. It is simply too hard to resist the puffed and golden pastry and the delicious cheesy mushroom filling!
The best thing about this savoury tart is that is was put together just as quickly as it was eaten. That’s the beauty of using frozen Puff Pastry!
The Mushroom are pre-cooked with some Shallots, Garlic and Parsley then baked over the Puff Pastry with some some delicious Goat’s Cheese. A sprinkle of fresh Parsley over the baked tart and the dish is ready!
This tart can be served for brunch, lunch or dinner and will also make a delicious appetiser for a party.
To make this Rustic Mushroom Tart, you will need (scroll down to recipe card for all quantities):
- Frozen Puff Pastry – try to use all-butter puff pastry for the best results
- Fresh Mushrooms
- Fresh Parsley
- Unsalted Butter
- Salt & Pepper
- Goat’s Cheese
Goat’s Cheese is one of my favourite cheese to bake with. It always brings a delicious punch of flavour and saltiness to savoury bakes like like my Beetroot and Goats Cheese Tart or Savoury Zucchini Muffins.
- Puff Pastry: I used pre-rolled squares of Puff Pastry but you can use any type of pre-made Puff Pastry – or even make your own if you want a challenge!
- Mushroom: I used White Cup Mushrooms but you can used the variety you want.
- Shallot: can be replace by half of a small white or brown Onion
- Parsley: many other fresh herbs will work perfectly with the Mushroom, such as Rosemary, Thyme or even Chives. You can also use Dried Herbs but you will get the best tasting result with Fresh Herbs.
- Butter: can be replaced with Olive Oil
- Spices: I only used Salt and Pepper but you can obviously add any Spices you want like Cumin, Paprika, Mustard Powder,…
- Goat’s Cheese: the closest substitution to Goats Cheese would be Feta Cheese. You might just need to heat it up with a little bit of Milk to be able to spread it over the Pastry.
Shallot and Mushroom Filling
Because it will only spend about 10 minutes in the oven, the mushroom filling needs to be pre-cooked on the stove.
It is prepared in two steps: cook the Shallots and Garlic that need to spend a little bit more time on the stove, then add the Mushroom and Parsley.
- First, thinly chop the Shallot and crush the Garlic. I use crushed garlic from a jar as I find it easier but you can also crush and thinly chop fresh garlic instead. Make sure it is cut into very small pieces.
- Place the Shallots and Garlic in a large Pan with the Butter, and cook on medium heat for about 5 minutes. The shallots should look translucent.
- While the shallots are cooking, brush (or peel) the Mushrooms and thinly slice them. Thinly chop the Parsley.
- Add the Mushroom, Parsley, Salt and Pepper to the pan and stir to combine. Leave to cook for about 10 minutes – the mushrooms should be soft and most of the liquid needs to have evaporated. Stir from time to time to insure the mushrooms are evenly cooked.
It is important to let all the liquid evaporate or the puff pastry crust will be soggy.
Assembling the Mushroom Puff Pastry Tart
Once the Filling is ready, it is time to start assembling the tart!
First, we will prepare and blind bake the pastry for a few minutes, then we will add the filling and finish the baking.
Preparing the Puff Pastry
The Puff Pastry is prepared in a way to make this dish look like a Mushroom Galette: beautiful puffed and golden edges with the mushroom filling in the centre.
- Preheat the oven on 180’C / 350’F. Line a large baking tray with some baking paper.
- Take the Pastry out of the freezer and leave it at room temperature for 5 to 10 minutes, or until it starts to get softer.
- Assemble two squares of pastry (*) over the baking tray to make a long rectangle, pressing on the overlapping sides of the pastry to seal them together.
- Gently trace a 3cm / 1 inch edge around the pastry. Make sure not to cut all the way through the pastry or the edges will separate when it bakes – only cut about halfway through the thickness of the pastry. Use a fork to poke the centre of the pastry.
- Blind Bake for about 10 minutes or until the pastry starts to puff and get golden,
(*) this is if you are using frozen squares of puff pastry. Skip this step if using rectangular shaped pastry or if rolling your own pastry. It should approximatively make a 25 x 40 cm rectangle (10×15 inches).
More Savoury Puff Pastry Recipes:
- Fresh Tomato Tart with Mustard – from This Healthy Table
- Grilled Green Bean and Onion Tarts – from The Bitter Side of Sweet
- Puff Pastry Pizza Pinwheels – from Crunch & Cream
Adding the Filling
- Once the pastry has partially baked, remove it from the oven and gently press on the central part of the tart to flatten it, leaving the edges puffed.
- Spread about 3/4 of the Goat’s Cheese over the Pastry, leaving the edges exposed. You might need to work the cheese to be more loose before spreading it over the pastry. If the cheese seems clumpy and hard, you can also heat it up in the microwave for a few seconds.
- Cover with the cooked Mushrooms, as evenly as possible
- Sprinkle crumbs of the remaining Goat’s Cheese over the Mushrooms
- Optional: brush the edges of the pastry with an Egg Yolks
- Place back in the oven to bake for an additional 15 minutes. Sprinkle a little bit of Fresh Parsley over the tart (optional) and serve straight away.
How to store this Vegetarian Tart
I highly recommend serving the tart straight out of the oven as you do not want the pastry to become soggy.
If making it in advance, it can be kept at room temperature for a couple of hours or in the fridge for longer – up to 24 hours. You might want to re-heat it up in the oven until warm before serving it if making in advance.
Can I freeze this Puff Pastry Tart?
No, I do not recommend freezing this tart. Puff Pastry does not thaw well at all after being baked.
What to serve with this Savory Tart
This dish will be delicious on its own if served as an appetiser, entree or even side. To make it a main, you can serve it with a Salad for example.
Tips to make this recipe
- Brush (or peel) the Mushrooms – do not wash them.
- Make sure there is no more liquid in the Pan with the Mushroom before using it as the filling. Extra moisture will make the crust soggy.
- Use a good quality, all-butter Puff Pastry for the best result.
- If using two sheets of pastries like me, make sure they are sealed together or they will detach when baking. Press on any adjoining edges to seal the pastry together.
- Be careful when tracing the edges of the Pastry: if you press too hard when slicing, the edges might detach from the rest of the pastry when baking. Try to only cut halfway through the thickness of pastry for a perfect finish.
- Working the Goats Cheese in a small bowl with a spoon or spatula will make it easier to spread over the pastry without breaking it. You can also heat it up for a few seconds in the microwave to loosen it up if too hard.
- Brush the edges of the Pastry with an Egg Yolk for a beautiful golden finish.
- Sprinkle some Fresh Parsley over the Tart once it is bake for a pop of colour.
More Savoury Tarts
- Spinach and Feta Quiche
- Leek Tart with Gruyère
- Cheese and Tomato Quiche
- Onion, Fig and Feta Tart
- Cheddar and Broccoli Quiche
- Tomato and Feta Galette
- Smoked Salmond Quiche
Mushroom Tart with Puff Pastry
- 2 sheets Frozen Puff Pastry, Pre-Rolled, Square
- 1 Shallot
- 2 Garlic Cloves, crushed
- 30 gr (2 tbsp) Unsalted Butter
- 400 gr (0.9 lbs) White Cup Mushroom, or your choice of mushroom variety
- Fresh Parsley, to taste
- Salt & Pepper, to taste
- 100 gr (0.2 lbs) Goat's Cheese
- 1 Egg Yolk for brushing, optional
- Place the thinly chopped Shallot and Crushed Garlic (1) in a large Pan with the Butter. Cook on medium heat for about 5 minutes or until the Shallots look translucent.
- While the shallots are cooking, Brush or Peel the Mushroom and thinly slice them. Thinly Chop the Parsley.
- Add the sliced Mushroom, chopped Parsley, Salt and Pepper to the pan and stir to combine. Leave to cook for another 5 to 10 minutes or until the Mushroom have reduced and most of the liquid has evaporated. Occasionally stir to make sure the mushrooms cook evenly. Remove from the heat and set aside.
Puff Pastry Tart
- Preheat your oven on 180'C/350'F. Line a large baking tray with baking paper.
- Take the two squares of pre-rolled Puff Pastry (2) out of the freezer and leave them at room temperature for about 5 minutes or until they start to soften. Place them over the lined baking tray, slightly overlapping the two squares to create a rectangle. Gently press on the overlapping pastries to seal them together.
- With a small knife, trace a 3 cm / 1 inch edge all around the pastry (3) then use a fork to prick the central part of the pastry.
- Blind bake for 10 to 15 minutes or until the pastry starts to puff and look golden. Remove from the oven and gently press on the centre part of the tart to flatten it, leaving the edges puffed.
- Spread about 3/4 of the Goat's Cheese on the bottom of the Puff Pastry, leaving the edges clear (4).
- Evenly cover with the cooked Mushrooms
- Sprinkle the rest of the Goats Cheese crumbs over the mushrooms
- Optional: brush the edges of the pastry with an Egg Yolk for a golden finish.
- Bake again for about 15 minutes, or until the edges are puffed and golden.
- Optional: sprinkle with freshly chopped Parsley before serving.
- I use pre-crushed Garlic that comes in a jar. If using Fresh Garlic, make sure it is crushed and very finely chopped so that you do not have large pieces of garlic over the tart.
- If using non pre-rolled pastry, roll it into a large rectangle, about 25×40 cm / 10×15 inch. You can also use a large sheet of puff pastry pre-rolled into a rectangle instead.
- Be careful when cutting the pastry – you do not want to go all the way through the pastry or it will split when you bake it. Only cut about half of the thickness of the pastry to create puffed edges.
- You might need to work the cheese first if very cold and stiff. Simply transfer all of the cheese into a small bowl and work it with a small spatula or spoon until it gets looser. You can also place it in the microwave for a few seconds if it remains too stiff.