Mushroom and Goat Cheese Tartlets
Prep time
Cook time
Total time
This is an easy dish to put together. While you cannot leave your kitchen during the cooking, you do not need to constantly stir anything. They key to getting the mushrooms perfect is to add salt at the very end, after the mushrooms have cooked down. The only other thing to remember is to let the mushrooms cool before assembling the tartlets or the butter in the puff pastry will melt.

I am very generous with my filling. You can easily increase the white button mushrooms to 1 lb, use more cheese than I did, and decrease the amount of filling per tartlet to get 18 tartlets instead of 9. You will need another sheet of puff pastry if you plan to do this.
Recipe type: Appetizer
Cuisine: French, American
Serves: 9 tartlets
  • For the Filling:
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, thinly sliced
  • 3 tablespoons unsalted butter, cut into cubes
  • 1 lb cremini mushrooms, sliced into medium thickness
  • ½ lb white button mushrooms, sliced into medium thickness
  • 1 fat clove garlic, minced
  • ½ teaspoon dried thyme
  • ¼ cup red wine or beef stock
  • 1½ teaspoons kosher salt, plus more to taste
  • A few cracks of fresh black pepper
  • 1-2 tablespoons goat cheese
  • For the Tartlets:
  • 1 sheet puff pastry
  • 1 egg
  • 1 tablespoon milk
  • parsley, chopped fine (to garnish)
  1. Thaw one sheet of puff pastry on your kitchen counter (or follow the directions on the package). Depending on the temperature in your kitchen, this will take 30-60 minutes.
  2. Heat the olive oil in a wide, heavy-bottomed pan over medium heat. Add the onions and a pinch of salt. Turn the heat down to medium-low and cook for 20 minutes, stirring occasionally. The onions should be partially caramelised.
  3. Once the puff pastry is thawed enough to open up, pop it into the fridge until you are ready. Using a sharp knife, cut the puff pastry into thirds along the folds, and then cut each third into thirds. You will have 9 pieces for 9 tartlets. Place onto a baking tray lined with parchment paper or silicone mat. Keep refrigerated until ready to use.
  4. Add the butter to the pan. When the buffer melts and stops foaming, add the mushrooms, garlic and thyme. Turn the heat up to between medium and medium-high. Coat the mushrooms in the butter. Cook the mushrooms, stirring occasionally, until all the moisture evaporates. Deglaze the pan with the wine (or stock) and cook until most of the wine has evaporated. Remove the pan from heat and allow it to cool.
  5. Preheat the oven to 400F. Crack the egg into a bowl. Beat in the milk until the slightly frothy to make an egg wash. Brush a bit of the egg wash along all four sides of each tartlet. Spoon 2-3 tablespoons of filling into the middle. Try not to get any filling along the edges where you have brushed with the egg wash.
  6. Crumble a bit of goat cheese onto each tartlet. Bake for 20-25 minutes, until the pastry puffs up and the exposed edges are golden. Sprinkle with the parsley to garnish. Serve hot.
Finishing the mushrooms with a tablespoon of aged balsamic vinegar -- I used a fig balsamic vinegar from the Boston Olive Oil Company -- gives additional depth and a touch of sweetness to the filling. Since I discovered this balsamic vinegar, it has become something I always have on hand. You will find many, many uses for an aged balsamic vinegar (dipping sauce for bread, finishing roasted vegetables, braises). I highly recommend it. Find one that is thick and viscous and does not have the sharp acid bite of new balsamic vinegar.
Recipe by Thyme & Ginger at