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Chevre and Mushroom Mini Tarts

Chevre and Mushroom Mini Tarts
Prep Time
15 min
Cook Time
35 min
Yields
9 servings

Elevate your holiday celebrations with these festive and delicious chévre and mushroom mini tarts. Although the real stars of the dish are the chévre and shiitake mushrooms, a key ingredient that enhances the flavor are caramelized onions, so you definitely don’t want to skip out on that.

Related: Upside Down Puff Pastry Tarts

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ingredients

1
Tbsp olive oil
1
yellow onion, thinly sliced
2
Tbsp brown sugar
1
Tbsp molasses
1
Tbsp unsalted butter
12-14
shiitake mushrooms, thinly sliced
1
pinch salt
1
pinch pepper
2
thyme sprigs
1
sheet puff pastry, thawed
¾
cup crumbled chévre (goat cheese)
1
egg, beaten for egg wash
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directions

Chevre and Mushroom Mini Tarts ingredients
Step 1

Preheat your oven to 400°F. Heat olive oil in a large skillet over medium heat. Saute the onion for 2 minutes until slightly reduced, then add in brown sugar and molasses and continue to saute until the onion slices have reduced and are caramelized and sticky. Remove the onions from the pan and set aside.

Caramelized onions in a pan
Step 2

Using the same pan, add butter, then add in mushrooms, salt, pepper and thyme leaves and saute until cooked and slightly reduced, about 5-7 minutes.

Sauted mushrooms in a pan
Step 3

Line a baking tray with parchment paper. Slice your puff pastry sheet into 9 squares, and place each square on the lined baking tray.

Sliced puff pastry on a sheet of parchment paper
Step 4

Layer each puff pastry square with cooked onions, chévre and mushrooms. Brush the edges of each square with an egg wash.

Unbaked Chevre and Mushroom Mini Tarts on a baking tray
Step 5

Bake in the oven for 15 minutes until the edges are puffed and lightly browned. Top with fresh thyme leaves and serve.

Chevre and Mushroom Mini Tarts

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