Mushroom Shallot and Herbed Goat Cheese Tarts Delight (Print version)

Golden puff pastry tarts with mushrooms, shallots, herbs, and creamy goat cheese, baked until crisp and savory.

# Ingredients:

For the tart shells

01 - 1 sheet frozen puff pastry, thawed but cold
02 - 1 large egg
03 - 1 teaspoon water
04 - All-purpose flour, for dusting

For the mushroom filling

05 - 1 tablespoon unsalted butter
06 - 1 tablespoon olive oil
07 - 2 medium shallots, finely chopped
08 - 8 oz (225 g) cremini mushrooms, thinly sliced
09 - 1 garlic clove, minced
10 - 1 teaspoon fresh thyme leaves
11 - 1 tablespoon chopped fresh parsley, plus more for garnish
12 - 1/2 teaspoon lemon zest
13 - 1/2 teaspoon kosher salt
14 - 1/4 teaspoon black pepper
15 - 4 oz (115 g) herbed goat cheese, softened and crumbled

# Instructions:

01 - Heat the oven to 400°F. Lightly flour the counter and grease a 12-cup mini muffin pan or line a baking sheet with parchment.
02 - Melt the butter with the olive oil in a large skillet over medium heat. Add the shallots and cook for 2-3 minutes until soft and fragrant.
03 - Add the mushrooms and cook for 8-10 minutes, stirring often, until their liquid evaporates and the edges begin to brown.
04 - Stir in the garlic, thyme, parsley, lemon zest, salt, and pepper. Cook for 30 seconds, then remove from the heat and cool for 5 minutes.
05 - Unfold the puff pastry and roll it just enough to smooth the folds. Cut into 12 squares and press each square into the mini muffin pan, leaving the corners lifted.
06 - Divide the mushroom mixture among the pastry cups. Add small crumbles of herbed goat cheese on top. Beat the egg with water and brush it over the exposed pastry edges.
07 - Bake for 16-20 minutes, until the pastry is puffed and deep golden. Cool for 5 minutes, then garnish with parsley and serve warm.

# Good to know:

01 - Serve warm for the crispest pastry.
02 - The mushroom filling can be made up to 2 days ahead.
03 - Makes 12 small tartlets.

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