Mini Mushroom and Goat Cheese Tarts: A Savory Delight!

These mini mushroom and goat cheese tarts are the perfect appetizer, brunch item, or even light lunch. They’re packed with earthy mushroom flavor, creamy goat cheese tang, and a flaky, buttery crust that will have everyone reaching for seconds (and thirds!). This recipe is surprisingly easy to make, and you can even prepare some of the components ahead of time for effortless entertaining. Get ready to impress your guests (or just treat yourself!) with these delightful tarts.

## Why You’ll Love These Mini Tarts:

* **Flavorful:** The combination of earthy mushrooms and tangy goat cheese is a match made in heaven. The addition of garlic, thyme, and a touch of balsamic glaze elevates the flavors even further.
* **Easy to Make:** While they look impressive, these tarts are actually quite simple to put together. The recipe uses store-bought puff pastry for convenience, but you can certainly make your own if you’re feeling ambitious.
* **Versatile:** These tarts are perfect for a variety of occasions, from casual gatherings to elegant dinner parties. They can be served warm or at room temperature.
* **Customizable:** Feel free to adapt the recipe to your own preferences. Try using different types of mushrooms, cheeses, or herbs. You can also add other ingredients like caramelized onions or spinach.
* **Make-Ahead Friendly:** You can prepare the mushroom filling and assemble the tarts ahead of time. Simply bake them just before serving.

## Ingredients You’ll Need:

### For the Tarts:

* **Puff Pastry:** 1 sheet (about 14 ounces), thawed
* **Mushrooms:** 1 pound, cremini, shiitake, or a mix, sliced
* **Goat Cheese:** 4 ounces, crumbled
* **Garlic:** 2 cloves, minced
* **Fresh Thyme:** 1 tablespoon, chopped
* **Olive Oil:** 2 tablespoons
* **Balsamic Glaze:** For drizzling (optional)
* **Egg:** 1 large, beaten (for egg wash)
* **Salt and Pepper:** To taste
* **Optional Garnishes:** Fresh parsley, chives

### Ingredient Breakdown:

* **Puff Pastry:** The foundation of our tarts. Look for all-butter puff pastry for the best flavor and flakiness. Thawing is key to avoid cracking. Leave it in the fridge overnight or on the counter for about 30 minutes.
* **Mushrooms:** The star of the show! A mix of mushrooms adds complexity and depth of flavor. Cremini (baby bella) mushrooms are a readily available and affordable option. Shiitake mushrooms offer a more intense, earthy flavor. Other options include oyster mushrooms, portobellos (diced), or even wild mushrooms.
* **Goat Cheese:** Provides a creamy, tangy counterpoint to the earthy mushrooms. Choose a soft, spreadable goat cheese. You can use plain goat cheese or one flavored with herbs or garlic.
* **Garlic:** Adds a pungent aroma and flavor to the mushroom mixture. Mince it finely to ensure it cooks evenly.
* **Fresh Thyme:** A classic herb that complements mushrooms perfectly. Fresh thyme is preferred for its brighter flavor, but you can use dried thyme if necessary (use about 1 teaspoon).
* **Olive Oil:** Used for sautéing the mushrooms. Choose a good-quality olive oil for the best flavor.
* **Balsamic Glaze:** Adds a touch of sweetness and acidity that balances the richness of the tarts. It’s optional, but highly recommended.
* **Egg:** Used as an egg wash to give the tarts a golden-brown, glossy finish.
* **Salt and Pepper:** Essential for seasoning the mushroom mixture and bringing out the flavors.
* **Garnishes:** Fresh parsley or chives add a pop of color and freshness to the finished tarts.

## Equipment You’ll Need:

* **Baking Sheet:** For baking the tarts.
* **Parchment Paper:** To line the baking sheet and prevent the tarts from sticking.
* **Large Skillet or Saute Pan:** For cooking the mushroom filling.
* **Cutting Board:** For chopping the mushrooms and garlic.
* **Knife:** For chopping and slicing.
* **Rolling Pin:** For slightly thinning the puff pastry (optional).
* **Cookie Cutter or Knife:** For cutting out the tart shapes.
* **Fork:** For docking the tart shells (optional).
* **Small Bowl:** For the egg wash.
* **Pastry Brush:** For applying the egg wash.

## Step-by-Step Instructions:

**1. Prepare the Mushrooms:**

* Clean the mushrooms: Gently wipe the mushrooms with a damp cloth or brush to remove any dirt. Avoid soaking them in water, as they will absorb it and become soggy.
* Slice the mushrooms: Slice the mushrooms into thin, even slices. If using larger mushrooms like portobellos, dice them into smaller pieces.

**2. Sauté the Mushrooms:**

* Heat the olive oil: Heat the olive oil in a large skillet or sauté pan over medium heat.
* Add the garlic: Add the minced garlic to the pan and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic.
* Add the mushrooms: Add the sliced mushrooms to the pan and cook, stirring occasionally, until they are softened and have released their moisture. This will take about 8-10 minutes.
* Season with salt and pepper: Season the mushrooms with salt and pepper to taste.
* Add the thyme: Stir in the chopped fresh thyme.
* Cook off excess moisture: Continue to cook the mushrooms until any excess moisture has evaporated. This will prevent the tarts from becoming soggy.
* Remove from heat: Remove the mushroom mixture from the heat and set aside to cool slightly.

**3. Prepare the Puff Pastry:**

* Thaw the puff pastry: Thaw the puff pastry according to the package directions. It should be pliable but still cold.
* Lightly roll out the pastry (optional): On a lightly floured surface, gently roll out the puff pastry to slightly thin it out. This will help it bake more evenly.
* Cut out the tart shapes: Use a cookie cutter or knife to cut out circles, squares, or other desired shapes from the puff pastry. Aim for shapes that are about 2-3 inches in diameter.
* Dock the tart shells (optional): Use a fork to prick the bottom of each tart shell a few times. This will help prevent them from puffing up too much during baking.

**4. Assemble the Tarts:**

* Preheat the oven: Preheat the oven to 400°F (200°C).
* Line the baking sheet: Line a baking sheet with parchment paper.
* Arrange the tart shells: Place the puff pastry shapes on the prepared baking sheet.
* Top with goat cheese: Crumble a small amount of goat cheese onto each tart shell.
* Add the mushroom filling: Spoon the mushroom mixture evenly over the goat cheese.

**5. Bake the Tarts:**

* Prepare the egg wash: In a small bowl, whisk together the egg with a tablespoon of water to create an egg wash.
* Brush with egg wash: Brush the edges of the puff pastry with the egg wash. This will give them a golden-brown color and a glossy finish.
* Bake the tarts: Bake in the preheated oven for 15-20 minutes, or until the puff pastry is golden brown and puffed up. The goat cheese should be slightly melted and the mushroom filling should be heated through.

**6. Finish and Serve:**

* Drizzle with balsamic glaze (optional): Drizzle the baked tarts with balsamic glaze, if desired.
* Garnish (optional): Garnish with fresh parsley or chives.
* Serve: Serve the mini mushroom and goat cheese tarts warm or at room temperature. They are delicious on their own or as part of a larger appetizer spread.

## Tips for Success:

* **Don’t Overcrowd the Pan:** Make sure there’s enough space between each tart on the baking sheet to allow for even baking.
* **Keep the Puff Pastry Cold:** Work quickly with the puff pastry to prevent it from becoming too warm. If it starts to get sticky, return it to the refrigerator for a few minutes.
* **Adjust Baking Time:** Baking times may vary depending on your oven. Keep an eye on the tarts and adjust the baking time as needed. The pastry should be golden brown and the filling should be heated through.
* **Use a Pizza Stone (Optional):** For extra crispy tart crusts, preheat a pizza stone in the oven and bake the tarts directly on the hot stone.
* **Make it Vegetarian/Vegan:** Ensure the puff pastry is vegan-friendly. Replace the goat cheese with a vegan cream cheese alternative or omit it for a mushroom-only tart.

## Variations:

* **Add Caramelized Onions:** Caramelize onions and add them to the mushroom filling for a sweet and savory flavor.
* **Include Spinach:** Add a handful of fresh spinach to the mushroom mixture during the last few minutes of cooking. Wilt the spinach slightly before adding it to the tarts.
* **Use Different Cheeses:** Experiment with different types of cheese, such as ricotta, parmesan, or Gruyere.
* **Spice it Up:** Add a pinch of red pepper flakes to the mushroom filling for a little heat.
* **Different Herbs:** Try using rosemary, oregano, or sage instead of thyme.
* **Add Wine:** Deglaze the pan with a splash of dry white wine after sautéing the garlic. Allow the wine to reduce before adding the mushrooms.

## Make-Ahead Instructions:

* **Mushroom Filling:** The mushroom filling can be made up to 2 days in advance. Store it in an airtight container in the refrigerator.
* **Assembled Tarts:** The tarts can be assembled (but not baked) up to 4 hours in advance. Store them in the refrigerator, covered, until ready to bake. Add a few minutes to the baking time if baking from cold.

## Serving Suggestions:

* **Appetizer:** Serve these mini tarts as an appetizer at your next party or gathering.
* **Brunch:** Add them to your brunch spread for a savory and satisfying option.
* **Light Lunch:** Enjoy them as a light lunch with a side salad.
* **Wine Pairing:** These tarts pair well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

## Storing Leftovers:

* **Refrigerate:** Store leftover tarts in an airtight container in the refrigerator for up to 3 days.
* **Reheat:** Reheat the tarts in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until heated through. You can also reheat them in a microwave, but they may not be as crispy.

## Mini Mushroom and Goat Cheese Tarts Recipe:

**Yields:** Approximately 12-16 mini tarts
**Prep Time:** 20 minutes
**Cook Time:** 20 minutes

**Ingredients:**

* 1 sheet (about 14 ounces) puff pastry, thawed
* 1 pound mushrooms (cremini, shiitake, or a mix), sliced
* 4 ounces goat cheese, crumbled
* 2 cloves garlic, minced
* 1 tablespoon fresh thyme, chopped
* 2 tablespoons olive oil
* Balsamic glaze, for drizzling (optional)
* 1 large egg, beaten (for egg wash)
* Salt and pepper, to taste
* Fresh parsley or chives, for garnish (optional)

**Instructions:**

1. **Prepare the Mushrooms:** Clean and slice the mushrooms.
2. **Sauté the Mushrooms:** Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant. Add mushrooms, salt, pepper, and thyme. Cook until softened and moisture has evaporated.
3. **Prepare the Puff Pastry:** Thaw puff pastry. Roll out lightly (optional). Cut out desired shapes.
4. **Assemble the Tarts:** Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place puff pastry shapes on the sheet. Top with goat cheese and then mushroom mixture.
5. **Bake the Tarts:** Brush the edges of the pastry with egg wash. Bake for 15-20 minutes, or until golden brown.
6. **Finish and Serve:** Drizzle with balsamic glaze (optional). Garnish with fresh parsley or chives (optional). Serve warm or at room temperature.

Enjoy these delicious mini mushroom and goat cheese tarts! They are sure to be a hit with everyone.