Mushroom, Shallot, and Herbed Goat Cheese Tarts

Mushroom, Shallot, and Herbed Goat Cheese Tarts are the answer when you need something impressive but low-stress. I love recipes that make people pause mid-bite and go wait, did you make this. These mini tarts nail that moment. They’re buttery, flaky, and savory with just enough tang from the goat cheese to keep things interesting. They also feel fancy without asking you to spend your whole evening in the kitchen. If you’ve got a sheet of puff pastry and a skillet, you’re halfway there. 

Why you’ll love this recipe

This one checks all the boxes. The tarts look like cafe treats, but they’re wildly doable at home. The filling is a cozy mix of mushrooms and gently sweet shallots, and the goat cheese melts into the layers like a creamy little dream. Puff pastry gives you a head start, so the crust comes out flaky and golden without fuss.

The Story Behind This Recipe

I’ve spent years testing recipes for Cuts Food, and this Mushroom, Shallot, and Herbed Goat Cheese Tarts is a keeper: crowd-pleasing with no weird tricks. Mushroom, Shallot, and Herbed Goat Cheese Tarts are the answer when you need something impressive but low-stress. I love recipes that make people pause mid-bite and…

Cuts Food

They also fit into your life in a hundred ways. Make them for brunch with a simple green salad. Serve them as a starter and watch them disappear before the drinks are even poured. Pack one for lunch with a handful of greens. Bake them for a date night at home and pretend you’re at a tiny bistro. The point is, they just work.

If you’re building a brunch spread, these sit beautifully next to a classic like ham and cheese quiche. Rich plus flaky plus cheesy is a very happy trio. And when you want a cozy dinner plate, add a warm bowl of lentil soup and call it a night.

“Made these for a small gathering and everyone asked for the recipe. Flaky crust, savory filling, and the goat cheese makes it feel restaurant-level. Zero leftovers.”

When you want something you can count on to taste amazing and look good, Mushroom, Shallot, and Herbed Goat Cheese Tarts are the ones I come back to again and again.

Ingredient notes

The core of Mushroom, Shallot, and Herbed Goat Cheese Tarts is simple, but there are a few places where quality makes a difference.

Choosing your mushrooms

Use what you like or what’s fresh. I often blend cremini and shiitake. Cremini are meaty and reliable. Shiitake bring deeper flavor. Button mushrooms are fine and budget friendly. If you find oyster mushrooms, slice them thick so they don’t vanish as they cook.

Why goat cheese works

Goat cheese gives a bright tang that wakes up the mushrooms and shallots. A herbed log adds garlic and thyme notes that feel like you seasoned everything twice. If you only have plain goat cheese, add extra herbs to the pan. A little lemon zest can also lift the flavor.

• Puff pastry: Keep it cold so it puffs nicely. Thaw just until workable.
• Mushrooms: About 12 ounces sliced, not too thin. You want texture.
• Shallots: Two medium, sliced thin for even sweetness.
• Herbed goat cheese: About 5 ounces, crumbled or softened.
• Fresh thyme: A teaspoon or two makes everything pop.
• Olive oil and butter: Oil for higher heat, butter for flavor.
• Garlic: One or two cloves, minced.
• Egg wash: One beaten egg with a splash of water for glossy edges.
• Salt and pepper: Season at each stage for best depth.

If you want more savory bites on the table, these pair nicely with punchy sides like crispy breakfast potatoes. The crunchy edges and creamy centers play so well with the flaky crust and soft filling.

Once you gather your ingredients, the rest is just a calm rhythm in the kitchen and the best kind of aroma filling your home.

Recipe variations

It’s easy to tweak these to match your mood or whatever is in the fridge. A few ideas:

Add greens: Stir a handful of chopped spinach or kale into the skillet in the last minute to wilt. It adds color and a soft bite. Top with a little extra thyme to keep things bright.

Try a mix of cheeses: Goat cheese is the star, but a spoonful of mascarpone softens the tang in a beautiful way. A sprinkle of grated gruyere on top before baking gives a toasty finish.

Use caramelized onions instead of shallots: If you have time, slow cook an onion until jammy. You’ll get a sweeter, richer tart that leans almost into French onion territory.

Make minis: Cut the pastry into smaller squares for bite-size appetizers. Reduce the bake time slightly and keep an eye on those golden edges.

If you’re planning a full comfort-food dinner, balance the savory richness with a simple side or a familiar favorite like easy southern baked macaroni and cheese. Cozy and satisfying without complicating your day.

However you spin them, Mushroom, Shallot, and Herbed Goat Cheese Tarts are forgiving, flexible, and very crowd-friendly.

How to make a mushroom tart

Preheat your oven to 400°F. Line a baking sheet with parchment. If your puff pastry is frozen, set it on the counter to soften slightly. You want it pliable but still cool. Cold pastry puffs best and stays layered.

Make the filling

Warm a large skillet over medium heat and add a splash of olive oil with a small knob of butter. Toss in the sliced shallots and a pinch of salt. Cook until soft and light golden, about 5 to 7 minutes. If they start to brown too quickly, lower the heat and stir. Add the mushrooms and another small pinch of salt. Let them cook without moving for a minute so they get a bit of color, then stir and keep going until their moisture cooks off and they turn deep and tender, about 8 to 10 minutes. Stir in garlic and thyme for the last minute. Taste and adjust salt and pepper. Take off the heat and let it cool for a few minutes so it does not melt the pastry on contact.

Assemble and bake

Unfold the puff pastry on a lightly floured surface. Roll gently to even out the creases. Cut into rectangles or squares. Transfer to the parchment-lined sheet. Use a sharp knife to score a border about half an inch from the edges, without cutting all the way through. This lets the border puff around the filling. Use a fork to dock the centers so they rise less.

Spread or crumble the goat cheese inside the border. Spoon the mushroom-shallot mixture over the cheese. Brush the borders with egg wash for a glossy finish. Bake for 18 to 22 minutes until the pastry is puffed and deep golden and the bottoms are crisp. If the bottoms look pale, bake a few more minutes. Cool a couple of minutes on the pan, then move to a rack so the bottoms don’t steam and soften.

Finish with a pinch of fresh thyme and a crack of black pepper. If you like a little brightness, a light drizzle of good olive oil or a squeeze of lemon is lovely. Serve warm or at room temp. This is a relaxed recipe; it does not demand exact timing at the table.

Expert tips

• Dry the mushrooms well before slicing. Damp mushrooms steam instead of brown.
• Don’t rush the skillet. Let the mushrooms give up their liquid and concentrate.
• Keep pastry cold. If it gets soft while you work, chill the tray for 10 minutes before baking.
• Use an egg wash for those shiny, golden edges that look bakery-level.
• Check the bottom. Golden top is not enough. Peek underneath to make sure it’s crisp.
• Make ahead: Cook the filling a day ahead and store in the fridge. Assemble and bake fresh.
• Serve smart: For a brunch board, pair with greens and something warm like creamy mashed potato casserole to keep folks happy and full.

If you’re trying to cut food waste in the kitchen, save your jars for leftover sauces and dressings. I stash egg wash and extra herbs in small containers I keep around after reading this piece about smart reuses for containers: jars and packaging I never throw away. Tiny habit, big payoff in a busy kitchen.

Common Questions

Can I use shortcrust instead of puff pastry. Yes. It will be more like a classic tart and less flaky. Blind bake the crust for about 10 minutes, then add filling and bake until golden.

What can I use instead of goat cheese. Try ricotta for a mild, creamy option. Add extra herbs and a little grated Parmesan for flavor. Or go with feta for a saltier bite.

How do I store leftovers. Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat at 350°F on a sheet pan for about 8 to 10 minutes to re-crisp the pastry.

Can I freeze these. Yes. Freeze baked tarts on a tray until solid, then wrap and store up to a month. Reheat from frozen at 375°F until hot and crisp, about 15 to 18 minutes.

How do I avoid soggy bottoms. Bake on a preheated sheet pan or a pizza stone. Cool on a rack and avoid stacking warm tarts. Dock the centers and keep the filling from being too wet.

Ready to bake the best little tarts for your table

I hope you make these Mushroom, Shallot, and Herbed Goat Cheese Tarts soon. They’re simple, flexible, and honestly a joy to eat. If you want to see how others make a similar idea, this clean take on a Mushroom, Shallot and Herbed Goat Cheese Tarts and this elegant mushroom tart with goat cheese both echo the same spirit I love here. Bake a batch, pour something nice, and enjoy a flaky, savory win any night of the week.