Wild Mushroom Tart (Print Version)

Flaky puff pastry with sautéed wild mushrooms, garlic, and tangy goat cheese, perfect for elegant gatherings.

# Components:

→ Mushrooms

01 - 14 ounces mixed wild mushrooms (chanterelles, cremini, 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
06 - Salt and freshly ground black pepper to taste

→ Tart Base & Toppings

07 - 1 sheet puff pastry (approximately 9 ounces), thawed if frozen
08 - 4 ounces goat cheese, crumbled
09 - 1 large egg, beaten
10 - 1 tablespoon fresh parsley, chopped

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Roll out puff pastry on a lightly floured surface to a rectangle measuring approximately 12 by 9 inches. Transfer to prepared baking sheet.
02 - Score a ½-inch border around the edge of the pastry without cutting completely through. Prick the center area with a fork. Brush the border with beaten egg.
03 - 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, for 8 to 10 minutes until softened and golden.
05 - Stir in minced garlic and thyme, cooking for 1 minute more. Season with salt and pepper. Remove from heat.
06 - Gently press down the center of the baked pastry if it has puffed excessively. Evenly distribute sautéed mushrooms over the tart interior, staying within the border. Dot the surface with crumbled goat cheese.
07 - Return tart to oven and bake for 10 to 12 minutes until the cheese is lightly golden and the pastry is crisp.
08 - Garnish with chopped parsley. Slice and serve warm or at room temperature.

# Expert Advice:

01 -
  • The puff pastry does most of the work while you sauté mushrooms, making you feel like a chef without the stress.
  • It tastes incredible warm or at room temperature, so you can assemble it ahead and pop it in the oven when guests arrive.
  • Goat cheese and wild mushrooms together hit that sweet spot between earthy and tangy that makes people ask for the recipe.
02 -
  • Don't skip the egg wash on the border—it's the difference between pastry that's merely cooked and pastry that looks like it came from a Parisian bakery, plus it helps the tart hold together.
  • Thaw your puff pastry at room temperature, never in the microwave; cold pastry tears and warm pastry becomes a sticky mess, but room-temperature pastry rolls like butter and bakes with dramatic puff.
  • Add the mushrooms to the tart immediately after sautéing while they're still warm so they release their moisture into the pastry base slightly, creating a cohesive dish rather than separate components.
03 -
  • The pastry border is your secret weapon—brush it generously with egg wash and it becomes shatteringly crisp while the edges puff dramatically, making the whole thing look like it took hours to create.
  • Don't wash your mushrooms under running water; instead, wipe them gently with a damp cloth or soft brush to remove dirt while preserving their delicate structure and preventing them from absorbing excess water that would make them soggy.
  • If you're worried about the pastry browning too quickly, tent it loosely with foil for the first 12 minutes, then remove the foil for the final bake to let it achieve that gorgeous color.
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