Oh gee, this wild mushroom and goat cheese tart is one of my absolutely best recipes. It’s super fast and simple, but it has some really lip-smackingly delicious flavours. I rarely go out of my way to cook legit appetizers when I throw a dinner party, but this wild mushroom one is worth it.
On the rare occasion of having leftovers, it also makes an amazing midnight drunk snack.
Actually, now that I think of it, this tart has made a pretty killer entree when paired with a fresh, simply dressed salad (perhaps arugula, lemon zest, lemon juice, salt, and pepper?).
Heck, who cares what time of day it is, right? Basically, if you like mushrooms and goat cheese, this is the appetizer/meal/snack/whatever for you.
You don’t really need to forage wild mushrooms to make this tart (but if you do, here’s a friggin’ tasty guide to foraging wild mushrooms in BC), but wild mushrooms will really blow people’s minds.
Regular old brown cremini mushrooms will do the trick, though. You can also mix and match different types of mushrooms depending on your harvest and budget. Try using mild to medium flavoured mushrooms, like oyster mushrooms and chanterelles, or a mix of cremini and stronger flavoured ones, like morels.
Wild Mushroom and Goat Cheese Tart Recipe
Frozen puff pastry sheet, defrosted in the fridge overnight
1 tbsp butter and 1 tsp butter, melted (preferably grass-fed, organic, and local)
4 c. wild mushrooms (if you can’t find wild, cremini mushrooms are fine)
1 small yellow onion, finely diced
3 cloves of garlic, minced
2 tsp garlic powder
3 pinches of salt
1 pinch of ground black pepper
⅓ c. good white wine (preferably homemade)
¾ c. goat cheese, room temperature (preferably organic and local)
½ c. chopped Italian flat leaf parsley
- Preheat oven to 450 degrees and line a baking tray with parchment paper
- Heat 1 tbsp butter in large skillet on medium-high heat
- When the butter is fully melted, saute onion and garlic until fragrant
- Coarsely chop 3 ½ c. of mushrooms and add to the skillet, stirring gently until the initial liquid releases from the mushrooms
- Season the mushrooms with with garlic powder, salt, and pepper, and then add white wine and turn up the heat until all the liquid has evaporated from the skillet
- Roll out puff pastry onto the parchment paper until it’s approximately ¼” thick and prick holes throughout to prevent the centre from puffing up while baking
- Spread goat cheese on the pastry, leaving ¼” outer crust if desired
- Thinly spread the mushroom mixture onto pastry
- Slice the reserved ½ c. mushrooms and brush them with melted butter to decorate tart
- Bake tart in oven for 10 minutes or until the crust is golden brown and puffed up
- Garnish with parsley when cooled, and then serve