Description

These mushroom puff pastry tarts deliver that dreamy combo of crisp, buttery layers and a creamy, savory filling that feels restaurant-fancy without the effort. Earthy mushrooms mingle with sweet shallots, fragrant garlic, herbs, and tangy goat cheese to create a filling that’s rich, aromatic, and wildly snackable. They look impressive enough for guests but come together with simple steps — ideal for appetizers, brunch spreads, or a “just because” treat. Fair warning: making a double batch is rarely a bad idea.

Ingredients

Scale

Pastry base

10 small puff pastry squares (about 4 inches each), fully thawed

Filling

8 oz sliced mushrooms (any variety you like)
1 shallot, finely diced
3 garlic cloves, minced
⅓ cup chopped fresh parsley
2 tablespoons olive oil
¼ cup grated parmesan
4 oz goat cheese
¼ teaspoon each: dried sage, thyme, rosemary, salt, pepper
¼ cup white wine (or chicken broth)

Finish

1 egg, beaten (for brushing pastry)

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Instructions

Preheat your oven to 400°F and line two baking sheets with parchment. Arrange the pastry squares on the sheets, leaving space between them so they can puff properly. Use a fork to lightly dock the centers — poke shallow holes without piercing all the way through.
Warm 1 tablespoon olive oil in a skillet over medium heat. Add shallot and garlic and cook briefly until fragrant and softened. Stir in the mushrooms, remaining olive oil, and seasonings. Cook until the mushrooms release moisture and begin to brown. Pour in the wine and let it simmer until mostly reduced, concentrating the flavor.
Remove the skillet from heat. Stir in goat cheese, parmesan, and parsley until the cheeses soften and coat the mushroom mixture in a creamy layer.
Spoon a generous mound of filling into the center of each pastry square. Leave a border so the dough can puff. You can leave the edges flat or pinch them gently to form decorative corners or boat shapes — either approach works beautifully.
Brush only the exposed pastry edges with the beaten egg to promote golden color.
Bake for 25–30 minutes, or until the pastry rises dramatically and turns deep golden brown. Let cool slightly before serving — the filling will be hot and creamy right out of the oven.

Notes

Puff pastry must be fully thawed before working with it; cold dough cracks and resists shaping. Overnight thawing in the refrigerator works best, but room-temperature thawing for a couple hours is fine if you’re short on time.
Avoid overfilling — a moderate scoop ensures clean puffing and crisp edges.
The mushroom filling tastes fantastic on its own, so feel free to make extra for toast or pasta.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Appetizer