Ever get stuck on what to serve when you want to impress but also, well, relax and not spend your entire night battling your oven? Mushroom, Shallot, and Herbed Goat Cheese Tarts are my go-to when I want something that screams “I have my life together” but also doesn’t require a degree from fancy culinary school (which, let’s be honest, no thanks). So if you need a crowd-pleaser for brunch, a weeknight, or that thing you totally forgot about until this morning? You’re in exactly the right spot.
Why you’ll love this recipe
Here’s the honest scoop. These tarts are easy but look straight-up gourmet. All you really have to do is sauté, spread, and bake, yet folks act like you slaved over delicate French pastry for hours. The flavors? Top-notch. Earthy mushrooms, sweet shallots, and tangy herbed goat cheese just… work together. It’s like a flavor party, and everyone’s invited (vegetarians too). Plus, store-bought puff pastry is my little secret for cutting down on hassle without sacrificing that “I’m a five-star chef tonight” vibe. You’ll be surprised at how fast these disappear at any gathering.
These tarts are such a hit at my book club. People fight over the last piece. Promise you’ll get asked for the recipe!
Ingredient notes
The magic is in the mix, not in any crazy-hard-to-find ingredients. Grab some fresh mushrooms—cremini or plain button are both solid picks (but honestly, I just grab whatever looks good or is on sale). Shallots bring more flavor than a regular onion, but if you can’t find shallots, use a sweet onion and it’ll still taste lovely. As for the cheese, the best part is using not just goat cheese, but one that’s been mixed with herbs (like chives or rosemary). The herbs give it an extra spark. And, look, if fresh thyme is all you have, sprinkle that on top.
Let’s not forget the puff pastry. Buy it. Yes, really. I’ve tried making it from scratch before, and unless you enjoy chaos, don’t bother. Keep it easy. A little splash of olive oil, salt, and pepper round everything out, but don’t overthink it. This is one of those “use what you’ve got” kinds of recipes and that’s why it’s so darn repeatable. 
How to make a mushroom tart
Get your oven hot—think hotter than Arizona in July. Roll out the puff pastry on a lightly floured counter and cut it into squares (or rectangles, whatever, no one is judging). Sauté sliced mushrooms and thinly sliced shallots in a bit of olive oil until everything smells amazing and looks golden. This part is honestly the hardest, and it just requires a little patience and not walking away to scroll your phone (guilty).
Lay out your pastry pieces on a baking tray. Smear a good layer of herbed goat cheese in the middle, leaving a little border. Pile on your mushroom and shallot mix. You can be generous here. Once assembled, a bit of extra black pepper or even a pinch of red pepper flakes on top gives it a grown-up twist. Then, bake until those tarts are puffed up and golden brown. Try not to eat them immediately—they’re boiling hot straight from the oven. Let them cool for a couple minutes, then serve and watch people lose their minds.
Expert tips
Let me give you some real talk from someone who has burned these tarts (more than once, not proud). First, that puff pastry should be cold when you work with it, otherwise it will get sticky and frustrating fast. If you forget to thaw it, don’t rush—ten extra minutes on the counter does wonders.
Don’t drown the mushrooms; just enough oil to stop sticking is perfect. Also, let the mixture cool before plopping it on the pastry. Hot filling = sad, soggy tart bottom. And if you want to make it fancy? Top with microgreens or chives after baking. Instant upgrade. You could even add a swirl of balsamic glaze for a tiny bit of sweet zing.
If you’re prepping for a crowd, double the recipe. No one is mad about leftovers, ever. Oh, and sneak one before your guests arrive—host perks and all that.
Storage and reheating this tart
Tarts like these really shine the day you make them, but let’s be honest, there’s no shame in leftovers. If you have extra (doubtful, but possible!), let them cool, then stash in an airtight container in your fridge. They’ll keep for about 3 days no problem.
To warm them up, skip the microwave if you can. The oven is your friend here—pop the tarts back on a baking sheet and reheat at around 350 F for 8 to 10 minutes. They’ll crisp up and taste almost like fresh. If you absolutely must do the microwave thing, go low and slow to avoid weird, leathery pastry. Wrapped in foil helps here too.
(And hey—cold tart for breakfast? Not even mad.)
Serving Suggestions
- Cut into bite-sized squares for appetizer trays at your next shindig.
- Pair with a crisp, tangy salad or a simple green soup for a laid-back meal.
- Pack them for a picnic (just trust me, so good at room temp).
- Top with a soft-cooked egg for a serious brunch moment.
Common Questions
Can I use another cheese if I don’t have goat cheese?
You totally can! Cream cheese with herbs, or even ricotta, gives a mellow twist.
Can I make these ahead of time?
Yup. Assemble and keep in the fridge for a few hours before baking. Bake right before serving for max puffiness.
What other veggies work in a mushroom tart?
Try sautéed leeks, baby spinach, or even caramelized onions for an extra punch.
Is puff pastry gluten-free?
The regular stuff is not, sadly, but you can buy gluten-free puff pastry in many grocery stores now!
Do kids eat these?
Surprisingly, yes. Especially if you let them help pile on the toppings.
Give It a Go – You’ll Wow ‘Em
There you have it—my slightly messy, but always-loved, recipe for Mushroom, Shallot, and Herbed Goat Cheese Tarts. They look just as good on a fancy party tray as they do for a solo snack session, trust me. If you want even more inspiration, check out Mushroom, Shallot and Herbed Goat Cheese Tarts – Spice and Stiletto or dive into Mushroom Tart with Goat Cheese – If You Give a Blonde a Kitchen for more drool-worthy ideas. Seriously, you’ll want to make these tarts again and again—who knows, you might just become the “tart person” in your friend group. Happy baking!
Mushroom, Shallot, and Herbed Goat Cheese Tarts
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry on a lightly floured counter and cut it into squares or rectangles.
- Sauté sliced mushrooms and shallots in olive oil until golden and fragrant.
- Lay out the pastry pieces on a baking tray.
- Spread a generous layer of herbed goat cheese in the middle of each piece, leaving a border.
- Top with the sautéed mushroom and shallot mixture.
- Sprinkle with extra black pepper or red pepper flakes if desired.
- Bake for 20-25 minutes until the pastry is puffed and golden.
