Wild Mushroom And Goat Cheese Puff Pastry Tart

Ingredients

• 1 boxfrozen puff pastry
• 454 g (1 lb)assorted wild mushrooms
• 15 ml (1 tbsp)olive oil
• 43 g (3 tbsp)butter
• 1 mediumonion, chopped
• 3garlic cloves, minced
• 113 g (4 oz)goat cheese
• 80 ml (⅓ cup)ricotta cheese
• 120 ml (½ cup)Parmesan cheese flakes
• ¾ tspgarlic salt
• ¾ tsp dried or 2 tsp freshthyme leaves
• to tastepepper

Instructions

1. 1

   Thaw the pastry

   Heat the oven to 220°C (425°F). Leave one sheet of puff pastry to thaw for about 30 minutes, and set the goat cheese out to soften.

2. 2

   Cook the onion

   Warm the olive oil in a large frying pan. Cook the onion until translucent, add the garlic and sauté for 30 seconds, then transfer the mixture to a plate.

3. 3

   Brown the mushrooms

   Melt the butter in the pan. Sauté the mushrooms with the thyme until golden brown. Toss them with the onion and garlic, garlic salt and pepper, then set aside.

4. 4

   Mix the cheeses

   In a small bowl, combine the goat cheese and ricotta.

5. 5

   Shape the pastry

   On a floured surface, roll the puff pastry into an even rectangle. Use a knife to score a 2.5 cm (1 inch) border around its edge.

6. 6

   Assemble the tart

   Spread the goat cheese mixture over the pastry inside the scored border, keeping the border clear. Scatter half the Parmesan over the cheese, reserving the rest for the top.

7. 7

   Add the mushrooms

   Spread the mushroom mixture over the cheese. Keep the remaining Parmesan aside to add during baking.

8. 8

   Bake and serve

   Bake on a rack set low in the oven for 15–20 minutes. After 10 minutes, sprinkle the remaining Parmesan over the mushrooms; keep an eye on the tart so it does not burn or brown too much. Serve.

What is a wild mushroom tart?

A savoury tart is pastry topped with a filling and baked until the base is crisp and the topping is cooked. This version brings together earthy mushrooms, tangy goat cheese and ricotta, with Parmesan for a savoury finish.

Puff pastry gives the tart a light, layered base, while a clear border lets the edges rise around the filling. The recipe uses familiar European tart ingredients rather than specifying a particular regional tradition.

Nutrition and macros by portion

The nutrition label shows one serving as written: 710 calories, 25g protein, 48g carbs, 52g fat.

The pastry supplies most of the carbohydrates and a substantial share of the fat; butter, olive oil and the cheeses add more fat. The goat cheese, ricotta and Parmesan contribute protein, while mushrooms add some as well. Pair a slice with a generous green salad or other vegetables for a more balanced plate.

Choosing the mushrooms

Mushroom mix: assorted wild mushrooms provide a range of earthy flavours and textures. If the mix contains different sizes, cut larger pieces down so they cook at a similar rate.

Thyme: dried thyme is convenient, while fresh leaves bring a more delicate herbal note. The recipe gives quantities for either option.

Build flavour in the pan

Onion and garlic: cook the onion until translucent before adding the garlic. Its brief 30-second cook helps soften its raw edge without letting it burn.

Golden mushrooms: sauté the mushrooms in butter until browned, then mix them with the aromatics and seasoning. Let excess moisture cook off so the pastry is less likely to turn soggy.

Get the pastry ready

Thawing: allow about 30 minutes for one sheet to thaw, as directed. It should be workable enough to roll without tearing, but still cool.

Border: score a 2.5 cm (1 inch) edge without cutting all the way through the pastry. Keep the cheese filling inside this line so the rim can puff up.

Layer the filling

Cheese base: mix the softened goat cheese with the ricotta, then spread it evenly over the pastry interior. The soft mixture helps anchor the mushroom topping.

Parmesan: use half over the cheese and save the rest for the final 5–10 minutes of baking. Adding it later helps keep the topping from becoming too dark.

Check for doneness

Timing: bake for 15–20 minutes on a rack positioned low in the oven, adding the reserved Parmesan after 10 minutes. Start checking at 15 minutes, since ovens and pastry thickness can vary.

Visual cues: the pastry should look puffed and golden, and the mushrooms should be hot. Watch the cheese closely near the end and take the tart out before it gets too dark.

Serve it well

Fresh side: serve slices with a crisp green salad dressed with a sharp vinaigrette to contrast with the buttery pastry and rich cheese.

For a fuller meal, add a simple vegetable side. Let the tart rest briefly after baking so the filling is easier to portion.

Recipe notes & tips

• Keep the pastry cool while rolling so its layers stay distinct.
• Cook the mushrooms until their released moisture has largely evaporated.
• Use a sharp knife to score the border without cutting through the pastry.
• Spread the cheese evenly, leaving the full border clear.
• Check the tart from 15 minutes onwards to avoid over-browning.

Variations

• Use chestnut mushrooms: swap them for the wild mushroom mix for a readily available alternative.
• Add fresh herbs: scatter chopped parsley over the tart just before serving.
• Try a different cheese: use crumbled blue cheese in place of some of the goat cheese for a bolder flavour.
• Add greens: fold a handful of cooked, well-drained spinach into the mushroom mixture.
• Make individual tarts: cut the pastry into smaller rectangles and divide the toppings between them.

Common mistakes to avoid

• Wet mushrooms: cook them until their liquid has mostly evaporated before topping the pastry.
• Cutting through the border: score gently so the edge can rise into a rim.
• Filling the rim: keep both cheeses and mushrooms inside the scored line.
• Burnt Parmesan: add the reserved flakes after 10 minutes and watch the tart closely.
• Over-thawed pastry: work with the pastry while it is still cool and handle it gently.

How to store

Refrigerate leftover tart in an airtight container for up to 3 days. Reheat in an oven at about 180°C until hot to help the pastry crisp again; a microwave will soften it.

Frequently asked questions