This Mushroom Tart Recipe with Puff Pastry and Goat's Cheese is super easy and quick to make. Perfect as a party appetiser, this savoury tart will also make a delicious entree, side or light main to enjoy for lunch and dinner!
400gr (0.9 lbs)White Cup Mushroomor your choice of mushroom variety
Fresh Parsley, to taste
Salt & Pepper, to taste
100gr (0.2 lbs)Goat's Cheese
1Egg Yolk for brushingoptional
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 25x40 cm / 10x15 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.