Savory tarts featuring earthy mushrooms, tangy goat cheese, and flaky puff pastry—perfect for appetizers, brunch, or light lunch.

10 puff pastry squares (4″ each)

8 oz mushrooms, sliced

1 shallot, finely chopped

3 garlic cloves, minced

1/3 cup parsley, chopped

2 tbsp olive oil

1/4 cup Parmesan cheese, grated

4 oz goat cheese

1/4 tsp each: sage, thyme, rosemary, salt, pepper

1 egg, whisked (egg wash)

1/4 cup chicken broth

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Preheat oven to 400°F; line baking sheets with parchment. Dock pastry centers.
Sauté garlic and shallots in oil over medium-high heat for 1–2 minutes. Add mushrooms and spices; cook 2 minutes.
Add broth and cook until mostly evaporated (4–5 minutes).
Remove from heat; stir in goat cheese, Parmesan, and parsley.
Spoon filling onto pastry squares; optionally pinch edges.
Brush pastry edges with egg wash. Bake 25–30 minutes until golden.
Cool slightly before serving.

Ensure mushrooms are cooked through to avoid soggy tarts.
Assemble unbaked ahead of time and refrigerate—add 2–3 minutes to bake if chilled.
Reheat leftover tarts in oven for crispness.