I love how this mushroom goat cheese tart feels fancy but is actually pretty simple to make. It’s one of those dishes that fills your kitchen with amazing smells and tastes delicious warm or at room temperature. I can’t wait for you to try it and see how the creamy goat cheese pairs perfectly with the earthy mushrooms.
Most of the ingredients in this recipe are easy to find at your local supermarket. The puff pastry is usually in the frozen section, so just remember to thaw it before you start. Goat cheese might be a little different if you haven’t used it before—it’s soft and tangy, and you can find it near other cheeses. Fresh thyme adds a nice flavor, but if you can’t find it, dried thyme works too.

Ingredients For Mushroom Goat Cheese Tart
Puff pastry: A flaky, buttery dough that bakes up crisp and golden, forming the base of the tart.
Olive oil: Used to cook the mushrooms, adding a smooth, fruity flavor.
Mushrooms: The main filling ingredient, providing an earthy and meaty texture.
Garlic: Adds a punch of savory flavor when cooked with the mushrooms.
Thyme: A fresh herb that gives a subtle, aromatic touch to the dish.
Goat cheese: A creamy, tangy cheese that melts beautifully over the mushrooms.
Heavy cream: Mixed with eggs to create a rich, custard-like filling.
Eggs: Help set the tart filling and add structure.
Salt and pepper: Basic seasonings to bring out all the flavors.
Technique Tip for This Recipe
One of the most important steps in this Mushroom Goat Cheese Tart recipe is cooking the mushrooms just right. Here’s how to do it so they turn out flavorful and not soggy:
- Heat your olive oil in a pan over medium heat. You want the oil hot but not smoking.
- Add the sliced mushrooms all at once. Don’t crowd the pan too much—if they’re too packed, they’ll steam instead of brown.
- Let the mushrooms cook without stirring for a few minutes. This helps them release their moisture and start to brown.
- Once you see the edges turning golden, stir them gently to cook the other side.
- Keep cooking until most of the moisture has evaporated and the mushrooms look nicely browned.
Doing this makes a big difference because when mushrooms brown, they develop a richer, deeper flavor that makes the whole tart taste amazing. If you just toss them in and stir right away, they’ll end up watery and bland.
I remember the first time I tried this, I was impatient and stirred the mushrooms too much. The pan filled with water, and the mushrooms never browned. It was a little disappointing! Now, I wait patiently and let them sit in the pan. It’s worth it. Also, if you want to save time, you can use a wide pan so the mushrooms have plenty of space to cook evenly. That way, they brown faster and taste better in your tart.
Suggested Side Dishes
Alternative Ingredients
puff pastry - Substitute with phyllo dough: Phyllo dough provides a similar flaky texture but is lighter and crispier.
olive oil - Substitute with butter: Butter adds a rich flavor and can be used for sautéing mushrooms.
mushrooms - Substitute with zucchini: Zucchini has a similar texture when cooked and absorbs flavors well.
garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that complements the dish.
thyme - Substitute with rosemary: Rosemary has a robust, earthy flavor that pairs well with the other ingredients.
goat cheese - Substitute with feta cheese: Feta cheese has a similar tangy flavor and crumbly texture.
heavy cream - Substitute with Greek yogurt: Greek yogurt provides a creamy texture with a slight tang, making it a healthier alternative.
eggs - Substitute with flaxseed meal: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water per egg as a vegan alternative.
salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can reduce the need for additional salt.
pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and depth of flavor.
Other Alternative Recipes Similar to This Tart
How to Store or Freeze This Tart
- Allow the tart to cool completely before storing. This helps prevent condensation, which can make the puff pastry soggy.
- Wrap the tart tightly in plastic wrap or aluminum foil. Ensure it is well-sealed to maintain freshness and prevent any odors from the fridge from seeping in.
- Place the wrapped tart in an airtight container. This adds an extra layer of protection and helps keep the tart fresh for up to 3 days in the refrigerator.
- For longer storage, consider freezing the tart. First, cut it into individual slices. This makes it easier to thaw and reheat only the portions you need.
- Wrap each slice in plastic wrap, then place them in a single layer on a baking sheet. Freeze until solid, about 1-2 hours.
- Once the slices are frozen, transfer them to a resealable freezer bag or airtight container. Label with the date to keep track of freshness. The tart can be frozen for up to 2 months.
- To reheat, preheat your oven to 350°F (175°C). Remove the desired number of slices from the freezer and unwrap them. Place on a baking sheet and cover loosely with aluminum foil.
- Bake for 15-20 minutes, or until heated through. If reheating from the refrigerator, reduce the baking time to 10-15 minutes.
- For a crispier crust, remove the foil during the last 5 minutes of reheating. This will help the puff pastry regain its flaky texture.
- Enjoy your reheated mushroom goat cheese tart as if it were freshly baked!
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the leftover mushroom goat cheese tart on a baking sheet. Cover it loosely with aluminum foil to prevent the crust from over-browning. Heat for about 15-20 minutes, or until warmed through.
If you prefer a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the tart inside. Heat for 10-15 minutes, checking occasionally to ensure it doesn't burn.
For a crispier crust, reheat the tart on a stovetop. Place a non-stick skillet over medium heat. Add the tart slices and cover with a lid. Heat for 5-7 minutes, flipping halfway through to ensure even warming.
Microwave reheating is an option if you're in a hurry. Place a slice of the tart on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.
For an air fryer, preheat it to 320°F (160°C). Place the tart slices in the basket, ensuring they don't overlap. Heat for 5-7 minutes, or until warmed through and the crust is crispy.
Best Tools for This Recipe
Oven: Used to bake the tart at a consistent temperature of 375°F (190°C).
Tart pan: Holds the puff pastry and filling, giving the tart its shape.
Rolling pin: Rolls out the puff pastry to fit into the tart pan.
Fork: Pricks the bottom of the puff pastry to prevent it from puffing up too much.
Pan: Used to cook the mushrooms, garlic, and thyme.
Spatula: Helps stir and cook the mushroom mixture evenly.
Mixing bowl: Used to whisk together the heavy cream and beaten eggs.
Whisk: Mixes the heavy cream and eggs thoroughly.
Measuring spoons: Measures the olive oil, garlic, thyme, salt, and pepper accurately.
Knife: Slices the mushrooms and minces the garlic.
Cutting board: Provides a surface to slice mushrooms and mince garlic.
Cooling rack: Allows the tart to cool slightly before slicing and serving.
Serving knife: Slices the tart for serving.
How to Save Time on This Recipe
Pre-cook the mushrooms: Cook the mushrooms ahead of time and store them in the fridge. This will save you time when assembling the tart.
Use pre-crumbled cheese: Buy pre-crumbled goat cheese to avoid the extra step of crumbling it yourself.
Ready-made puff pastry: Use store-bought puff pastry to eliminate the need for making your own dough.
Mix the filling in advance: Whisk together the cream and eggs the night before and store in the fridge. This will make assembly quicker.
Pre-chop garlic and thyme: Prepare the garlic and thyme in advance and store them in airtight containers.

Mushroom Goat Cheese Tart
Ingredients
Main Ingredients
- 1 sheet Puff Pastry thawed
- 2 tablespoon Olive Oil
- 1 lb Mushrooms sliced
- 2 cloves Garlic minced
- 1 teaspoon Thyme fresh, chopped
- 4 oz Goat Cheese crumbled
- 1 cup Heavy Cream
- 3 Eggs beaten
- to taste Salt and Pepper
Instructions
- Preheat oven to 375°F (190°C).
- Roll out the puff pastry and fit it into a tart pan. Prick the bottom with a fork.
- Heat olive oil in a pan over medium heat. Add mushrooms and cook until they release their moisture and start to brown.
- Add garlic and thyme to the mushrooms. Cook for another 2 minutes.
- Spread the mushroom mixture over the puff pastry in the tart pan.
- Sprinkle crumbled goat cheese over the mushrooms.
- In a mixing bowl, whisk together heavy cream and beaten eggs. Season with salt and pepper.
- Pour the cream and egg mixture over the mushrooms and goat cheese in the tart pan.
- Bake in the preheated oven for 35-40 minutes, or until the tart is set and golden brown.
- Let cool slightly before slicing and serving.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Tart
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