Wild Mushroom Tart (Print Version)

Crisp pastry layered with sautéed wild mushrooms and creamy goat cheese

# What You'll Need:

→ Mushrooms

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

→ Tart Base and Toppings

07 - 1 sheet puff pastry, approximately 8.8 oz, thawed if frozen
08 - 4 oz goat cheese, crumbled
09 - 1 egg, beaten for egg wash
10 - 1 tablespoon fresh parsley, chopped for garnish

# Steps to Follow:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - On a lightly floured surface, roll out puff pastry to a rectangle approximately 12 by 9 inches. Transfer to prepared baking sheet.
03 - Score a half-inch border around the edge of the pastry, being careful not to cut all the way through. Prick the center area with a fork.
04 - Brush the border with beaten egg. Bake for 12 to 15 minutes until lightly golden and puffed.
05 - Heat butter and olive oil in a large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until softened and golden, approximately 8 to 10 minutes.
06 - Stir in garlic and thyme; cook for 1 minute more. Season with salt and pepper. Remove from heat.
07 - Gently press down the center of the baked pastry if it has puffed up. Evenly spread sautéed mushrooms over the tart, avoiding the border. Dot with crumbled goat cheese.
08 - Return tart to oven and bake for another 10 to 12 minutes, until cheese is slightly golden and pastry is crisp.
09 - Garnish with chopped parsley. Slice and serve warm or at room temperature.

# Additional Tips::

01 -
  • It looks like you fussed for hours, but honestly, it comes together faster than you'd think.
  • The contrast of crispy pastry, meaty mushrooms, and tangy cheese feels restaurant-quality without the pretension.
  • Works equally well as a fancy appetizer or a casual lunch centerpiece—no apologies needed either way.
02 -
  • Don't skip the pre-bake of the pastry—I learned this the hard way with a soggy bottom that refused to crisp no matter how long it stayed in the oven.
  • Mushrooms release water as they cook; if you're impatient and crank the heat, they'll steam instead of brown, and you'll lose that golden, meaty quality that makes this dish shine.
  • The beaten egg on just the border makes a huge difference to how the tart looks—it browns beautifully and catches the light, making your effort feel intentional.
03 -
  • Don't thaw puff pastry at room temperature if you have time—let it sit in the fridge overnight and it'll be easier to work with and less likely to stick.
  • Score that border without cutting through completely; it's what creates that beautiful frame that puffs up while everything else stays relatively flat.
  • Taste your mushrooms before you put them on the tart—if they need more salt or pepper, fix it now rather than hoping people won't notice later.
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