Mini Mushroom and Goat Cheese Tarts Recipe - Allrecipes.com
Mini Mushroom and Goat Cheese Tarts Recipe
  • READY IN 35 mins

Mini Mushroom and Goat Cheese Tarts

Recipe by  

"This is a great little entree or appetizer. Ideal for a romantic meal for two! "

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Ingredients Edit and Save

Original recipe makes 8 mini tarts Change Servings

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking tray.
  2. Lay puff pastry out on a lightly floured surface and cut into 8 squares. Prick the squares in several places with a fork. Place the puff pastry squares on prepared baking sheet.
  3. Bake the puff pastry squares for 7 minutes. Remove tray from the oven, flatten the squares using the backside of a spatula. Return puff pastry to the oven to bake until golden brown, 5 to 8 minutes. Remove from oven.
  4. Meanwhile, melt butter in a skillet over high heat. Cook and stir the mushrooms and garlic in the butter until mushrooms are tender, 5 to 7 minutes. Remove from heat.
  5. Top the baked puff pastry squares evenly with the mushroom mixture. Crumble goat cheese over mushrooms and sprinkle with parsley.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 15 mins
  • READY IN 35 mins

Footnotes

  • Cook's Note
  • If you don't have goat cheese, feta is a rather tasty substitute.
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Reviews More Reviews

Most Helpful Positive Review
Mar 04, 2009

This was a great, quick and super easy recipe! After I put the cheese and parsley on it, I put it back in the oven for a short time to soften the cheese. I will definitely make these again...expecially for a party!

 
Most Helpful Critical Review
Dec 29, 2010

I jumped at this receipe because of the goat cheese and th reviews. I could not keep the mushroom mixture and cheese on top of the pastry and had to use a knife and fork.....not convenient for an appetizer. I agree with most of the comments that more blending of the flavors is necessary along with other ingredients like onions and peppers. I think baking the mushrooms and cheese inside a pastry would keep the appetizer together and blend the flavors.

 
Apr 14, 2009

These were delicious and easy to make. The only thing I would do different next time is cut the puff pastry into smaller pieces to make them bite size. Also I'd like to try different cheeses or a mixture of cheeses.

 
Apr 14, 2009

Well, this was an adventure for us. I have never had goat cheese. Just couldn't quite bring myself to use goat cheese. I used the feta. As usual, I made two batches. The first one exactly as written and a second time with some changes. The isntructions are pretty simple andwe really enjoyed them. The second time I made them I added some onion, a little garlic powder and a sprinkle of Mrs. Dash Tomato, Basil & Garlic seasoning. All said both versions were quite tasty and would like to have them again.

 
Apr 09, 2009

These were quick and easy to make and we really liked them. I made half the batch exactly as written and the other half I added a splash of dry white wine and cracked black pepper to the mushrooms during cooking. I also popped the assembled tarts in the oven for a minute or 2 so the flavors would meld. It made this good recipe, great. I will definitely make these again, especially when I want to impress.

 
Jul 07, 2010

These were excellent! I sauteed the mushrooms with onion, garlic, butter, salt, pepper, and worcestershire. We don't like parsley so we omitted it. What a great appetizer!!

 
Feb 15, 2011

I added red and orange pepper to the mushrooms during the saute process. I also added sundried tomatoes as the base. Instead of puff pastery I used slices of artisan sea salt filone brean from safeway. sprinkle with fresh parsley. At the end I tested paper thin sliced cucumber, chilled once pulled out of the oven to ad a fresh crunch. Very yummy!

 
Dec 29, 2010

Those who found this not so tasty might want to try 'real' feta, which can be found in the gourmet cheese section of most grocery stores. American feta is made from cow's milk and is dry and bland - Greek feta is made with sheep and goat milks (and sometimes just goat or just sheep), but the texture and the flavor makes a big, big difference to any recipe calling for feta.

 

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Nutrition

  • Calories
  • 630 kcal
  • 31%
  • Carbohydrates
  • 31.1 g
  • 10%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 50.9 g
  • 78%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 14.2 g
  • 28%
  • Sodium
  • 458 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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