Wild Mushroom Tart (Printable)

Flaky pastry topped with sautéed wild mushrooms, garlic, and crumbled goat cheese, ideal for appetizers or brunch.

# What You'll Need:

→ Mushrooms

01 - 14 oz mixed wild mushrooms such as chanterelles, cremini, or 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 thyme
06 - Salt and freshly ground black pepper to taste

→ Tart Base and Toppings

07 - 1 sheet puff pastry, approximately 250 g or 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

# How-To Steps:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper. On a lightly floured surface, roll out puff pastry to a rectangle approximately 12 by 9 inches and transfer to the prepared baking sheet.
02 - Score a half-inch border around the edge of the pastry without cutting completely through. Prick the center area with a fork to prevent uneven rising.
03 - Brush the border with beaten egg and bake for 12 to 15 minutes until lightly golden and puffed.
04 - While pastry bakes, 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.
05 - Stir in garlic and thyme and cook for 1 minute more. Season with salt and pepper to taste and remove from heat.
06 - Gently press down the center of the baked pastry if it has puffed excessively. Evenly spread sautéed mushrooms over the tart, avoiding the border, and dot with crumbled goat cheese.
07 - Return tart to oven and bake for 10 to 12 minutes until the cheese is slightly golden and the pastry is crisp.
08 - Garnish with chopped parsley. Slice and serve warm or at room temperature.

# Expert Suggestions:

01 -
  • It looks like you spent hours in a French kitchen, but comes together faster than you'd expect.
  • The combination of creamy goat cheese and caramelized mushrooms is genuinely addictive, one of those flavor pairings that makes you understand why people write poetry about food.
  • You can serve it warm from the oven or at room temperature, which means it's perfect whether you're hosting brunch or sneaking slices straight from the fridge at midnight.
02 -
  • Don't skip the initial partial bake of the pastry—if you add wet mushrooms to unbaked dough, you'll end up with a soggy, disappointing bottom instead of that shatteringly crisp base.
  • Slice your mushrooms relatively thin and let them cook long enough to caramelize slightly; rushing this step means they'll release too much liquid and steam rather than develop real flavor.
03 -
  • If your puff pastry is still frozen when you want to start, don't rush the thawing—let it sit at room temperature for 30 minutes rather than trying to speed it up, because cold dough is easier to work with and rises more evenly.
  • The egg wash makes all the difference in appearance, so don't be shy with the pastry brush; an even coat is what creates that restaurant-quality shine.
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