Few appetizers manage to feel both effortlessly elegant and deeply comforting at the same time. Mushroom & Goat Cheese Tarts are one of those rare recipes. With their buttery, flaky crust, rich caramelized mushrooms, and tangy goat cheese filling, these tarts strike the perfect balance between rustic charm and refined flavor.

Whether you’re hosting a dinner party, planning a holiday appetizer spread, or simply craving something savory and satisfying, mushroom goat cheese tarts deliver every time. They’re sophisticated enough for special occasions yet simple enough to prepare on a relaxed weekend afternoon.

This recipe walks you through everything you need to know — from choosing the best mushrooms to achieving a perfectly crisp tart shell — while offering creative variations and serving ideas along the way.

Why Mushroom & Goat Cheese Is a Perfect Pair

Mushrooms bring deep umami flavor and a meaty texture that feels indulgent without being heavy. Goat cheese, on the other hand, adds creaminess and a subtle tang that cuts through the richness beautifully. Together, they create a flavor combination that feels complex yet approachable.

Unlike heavier cheeses, goat cheese melts gently and stays creamy, making it ideal for savory tarts. It complements mushrooms rather than overpowering them, allowing herbs, garlic, and pastry to shine.

Ingredients

For the Tart Crust

All-purpose flour
Cold unsalted butter, cubed
Salt
Cold water

For the Mushroom & Goat Cheese Filling

Fresh mushrooms (cremini, button, or mixed wild mushrooms)
Olive oil
Unsalted butter
Shallot or onion, finely chopped
Garlic cloves, minced
Fresh thyme leaves
Soft goat cheese
Heavy cream
Eggs
Salt
Black pepper

Instructions

Prepare the Tart Dough
In a mixing bowl, combine flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add cold water until the dough just comes together. Form into a disc, wrap, and refrigerate for at least 30 minutes.
Preheat the Oven
Preheat oven to 375°F (190°C). Lightly grease tart pans or a muffin tin for mini tarts.
Roll and Blind Bake the Crust
Roll out chilled dough on a lightly floured surface. Cut and press into tart pans. Prick the bottoms with a fork, line with parchment, and fill with baking weights. Bake for 12–15 minutes, then remove weights and bake another 5 minutes until lightly golden.
Sauté the Mushrooms
Heat olive oil and butter in a skillet over medium heat. Add mushrooms and cook until they release moisture and become golden. Add shallot, garlic, and thyme, cooking until fragrant. Season with salt and pepper. Remove from heat and let cool slightly.
Prepare the Filling
In a bowl, whisk eggs and cream. Crumble in goat cheese and gently mix, leaving some chunks for texture. Fold in the cooled mushroom mixture.
Assemble the Tarts
Spoon filling evenly into pre-baked tart shells.
Bake
Bake for 18–22 minutes, or until the filling is set and lightly golden on top.
Cool and Serve
Allow tarts to cool for 5–10 minutes before serving. Garnish with fresh thyme if desired.

Tips for Perfect Mushroom & Goat Cheese Tarts

Don’t overcrowd mushrooms: This ensures proper browning rather than steaming.
Use room-temperature goat cheese for smoother mixing.
Blind baking is essential to avoid soggy crusts.
Let filling cool slightly before adding eggs to prevent scrambling.

Delicious Variations

Add caramelized onions for extra sweetness
Use puff pastry instead of homemade crust for speed
Add spinach or leeks for a vegetable boost
Try blue cheese or feta for a stronger flavor profile

Serving Suggestions

Serve mushroom goat cheese tarts warm or at room temperature. They pair beautifully with:

A crisp green salad
Sparkling water or white wine
Soup for a light lunch
As part of a brunch or holiday appetizer spread

Fun Food Fact

Savory tarts originated in medieval Europe as a way to preserve meats and vegetables inside pastry shells. Today, they’re celebrated for their versatility and elegance — especially in French-inspired cuisine.

Make-Ahead & Storage Tips

Bake and refrigerate up to 2 days ahead
Reheat gently in the oven at 325°F
Freeze baked tarts for up to 1 month