Want to serve something elegant without spending hours in the kitchen? These Mushroom & Goat Cheese Puff Pastry Tarts are the perfect answer. Featuring golden, flaky pastry topped with savory mushroom sauté, aromatic herbs, and creamy goat cheese, they’re sophisticated, delightful, and surprisingly easy—great for dinner parties, brunch, or cozy nights in.

Mushroom & Goat Cheese Puff Pastry Tarts with Chicken Broth

Why You’ll Love This Recipe

Earthy mushrooms, tangy goat cheese, and flaky pastry come together for a stunningly simple appetizer or main. The mushroom shallot base is deeply flavorful, and using chicken broth instead of wine keeps them accessible and flavorful. Whether you’re serving friends or treating yourself, these tarts are impressively delicious with minimal effort.

Ingredients

Tip: You can find the full list of ingredients and measurements in the recipe card below.

10 puff pastry squares, 4 inches each
8 oz mushrooms, sliced
1 shallot, finely chopped
3 garlic cloves, minced
1/3 cup parsley leaves, chopped
2 tbsp olive oil
1/4 cup grated Parmesan cheese
4 oz goat cheese
1/4 tsp each of sage, thyme, rosemary, salt, and pepper
1 egg (whisked for egg wash)
1/4 cup chicken broth (substitute for white wine)

Instructions

Preheat & Prep: Heat your oven to 400°F. Line two baking sheets with parchment. Lay out pastry squares, spacing them about an inch apart. Poke the centers with a fork to prevent over-puffing.
Sauté Filling: Heat 1 tbsp olive oil in a skillet over medium-high. Add the shallot and garlic, sauté 1–2 minutes until fragrant. Add mushrooms, remaining oil, spices, salt, and pepper. Cook for 2 minutes. Pour in chicken broth and cook 4–5 minutes until liquid evaporates.
Finish Filling: Remove from heat and stir in goat cheese, Parmesan, and parsley until creamy and smooth.
Assemble Tarts: Spoon generous portions of the mushroom mixture into the center of each pastry square. Optionally, pinch edges for a decorative shape.
Egg Wash & Bake: Brush the exposed pastry edges with egg wash. Bake for 25–30 minutes until golden brown.
Serve: Let rest a few minutes, then enjoy warm!

Variations

Use a mix of cremini, shiitake, or oyster mushrooms for complex flavor.
Substitute goat cheese with herbed cream cheese or brie.
Add shredded gruyère or blue cheese for richness.
Fold two opposite edges inward for a boat shape, or pinch all four corners for a framed look—either gives a lovely finish.

Storage & Reheating

Store cooled tarts in an airtight container in the fridge for up to 2 days. Reheat in a 350°F oven for 5–7 minutes to restore crispiness. You can also assemble unbaked tarts ahead of time and bake just before serving.

Frequently Asked Questions

Can I make these ahead of time?

Yes—prepare the filling up to two days in advance, or assemble and refrigerate unbaked tarts for hours before baking (just add extra baking time).

What pastry works best?

All-butter puff pastry makes the best texture and flavor—look for store-bought sheets or make your own.

How do I avoid soggy pastry bottoms?

Cook the mushrooms thoroughly to evaporate moisture, and allow the mixture to cool slightly before filling tart shells.

Can I use a different broth?

Vegetable broth works as a vegetarian option, or even a splash of lemon juice diluted in broth for acidity.

What mushrooms are recommended?

Cremini are common and flavorful—shiitake or oyster varieties add even more depth.

Can I freeze these?

Yes—freeze baked or unbaked tarts for up to 1 month. Bake from frozen, adding 5–7 minutes to the baking time.

Any garnish suggestions?

Fresh herbs like thyme or parsley are great. A drizzle of truffle oil elevates them for special occasions.

How many servings?

This makes about 10 individual tarts—perfect for small gatherings or nibble portions.

Should I use fresh or dried herbs?

Fresh herbs are best for brightness; if using dried, use one-third the amount.

Can I make mini tarts?

Absolutely—cut smaller pastry squares and reduce baking time by a few minutes.

Conclusion

These Mushroom & Goat Cheese Puff Pastry Tarts balance rustic charm with refined flavor. Whether you leave them flat or shape them elegantly, they’re always a hit—simple to make, beautiful to serve, and endlessly delicious.

Chef sara