Ingredients
Method
Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.
Prepare the Puff Pastry:
- Arrange the puff pastry squares on the baking sheets, leaving about 1–2 inches of space between each square. Using a fork, poke small holes in the center of each square to prevent them from puffing unevenly.
Cook the Mushroom Filling:
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped shallot and minced garlic, cooking for 1–2 minutes until fragrant.
- Stir in the mushrooms, remaining olive oil, and the herbs (sage, thyme, rosemary, salt, and pepper). Cook for 2 minutes, then add the white wine. Simmer for 4–5 minutes until the mushrooms are tender and the liquid has reduced.
- Remove the skillet from heat and mix in the goat cheese, parmesan cheese, and parsley until the filling is creamy and well combined.
Assemble the Tarts:
- Spoon the mushroom filling onto the center of each puff pastry square, spreading it evenly but leaving the edges bare.
- If desired, pinch the corners of the pastry squares to create decorative shapes, such as curved edges or a boat-like design.
Apply the Egg Wash:
- Brush the whisked egg onto the exposed edges of the puff pastry for a golden finish. Avoid brushing the filling.
Bake the Tarts:
- Place the baking sheets in the oven and bake for 25–30 minutes, or until the puff pastry is golden brown and crisp.
Serve:
- Let the tarts cool slightly before serving. They’re best enjoyed warm, but they’re also delicious at room temperature.
Notes
- Mushroom Varieties: Cremini, shiitake, or portobello mushrooms add depth to the filling, but any variety will work.
- Wine Substitute: If you don’t have white wine, chicken broth works perfectly as an alternative.
- Customize the Filling: Add spinach, caramelized onions, or a drizzle of truffle oil for a unique twist.
- Storage: Store leftover tarts in an airtight container in the fridge for up to 3 days. Reheat in the oven for crispness.
- Freezing Instructions: Assemble the tarts without baking, freeze them on a tray, then store in a freezer-safe bag. Bake from frozen, adding 5–7 minutes to the baking time.