Description
Small, savory tarts featuring mushrooms and goat cheese baked in pastry shells.
Ingredients
Scale
- 1 package (14.1 ounces) refrigerated pie crusts
- 1 tablespoon olive oil
- 8 ounces mixed mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 teaspoon dried thyme
- Salt and black pepper to taste
- 4 ounces soft goat cheese, crumbled
- 1 large egg, lightly beaten
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a 12-cup muffin tin.
- Unroll the pie crusts. Use a 3.5-inch round cutter to cut out 12 circles from the pastry. Gently press each circle into the cups of the prepared muffin tin.
- Heat the olive oil in a skillet over medium heat. Add the sliced mushrooms and cook until they release their liquid and brown, about 5 to 7 minutes.
- Add the minced garlic and dried thyme to the skillet. Cook for 1 minute more until fragrant. Season with salt and pepper. Remove from heat.
- Divide the cooked mushroom mixture evenly among the pastry-lined muffin cups.
- Top the mushrooms with the crumbled goat cheese.
- Brush the edges of the pastry lightly with the beaten egg.
- Bake for 15 to 18 minutes, or until the pastry is golden brown and the filling is hot.
- Let the tarts cool in the tin for 5 minutes before carefully removing them.
Notes
- You can substitute puff pastry for pie crust if you prefer a flakier texture.
- Use any combination of mushrooms you like, such as cremini, shiitake, or oyster mushrooms.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 tart
- Calories: 150
- Sugar: 1
- Sodium: 250
- Fat: 11
- Saturated Fat: 5
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 4
- Cholesterol: 20
Keywords: mushroom tarts, goat cheese, appetizer, pastry, savory tart, baked snack