Mushroom & Goat Cheese Tart

Campbell's Mushroom & Goat Cheese Tart Recipe

Creamy goat cheese, sautéed mushrooms, shallots and herbs fill a flaky puff pastry crust to make this elegant and savory tart.

At a glance

Prep

15 min.

Total

1 hr. 45 min.

Serves

6

Thaw: 40 min.

Cook: 15 min.

Bake: 25 min.

Cool: 10 min.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

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What You'll Need

1 egg yolk
1 teaspoon water
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions
1/4 cup plus 1 tablespoon olive oil
1/4 cup finely chopped shallots
1 pound mushrooms, sliced (about 6 cups)
1/4 teaspoon ground black pepper
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh Italian parsley
4 ounces goat cheese, crumbled

How to Make It

  • 1

    Heat the oven to 400°F. Line a baking sheet with parchment paper. Mix the egg yolk and water in a small bowl with a fork.

  • 2

    Unfold the pastry sheet on the baking sheet. Cut 1/2-inch strips from each side of the pastry sheet. Brush the edges of the pastry sheet with the egg mixture. Place 1 strip on each edge of the pastry sheet. Prick the center of the pastry with a fork and brush with the egg mixture.

  • 3

    Bake the pastry for 15 minutes or it's until golden brown. Let the pastry cool on a wire rack. Reduce the oven temperature to 350°F.

  • 4

    Heat 1/4 cup olive oil in a 12-inch skillet over medium heat. Add the shallots and cook until they're softened. Add the mushrooms and cook for 5 minutes, stirring occasionally. Add the black pepper and cook until the mushrooms are tender and the liquid evaporates.

  • 5

    Remove the skillet from the heat. Stir in half the thyme and parsley. Spoon the mushroom mixture over the pastry and sprinkle with the goat cheese.

  • 6

    Bake the pastry for 10 to 15 minutes or until the topping is hot.

  • 7

    Drizzle the pastry with the remaining olive oil and sprinkle with the remaining parsley and thyme.

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RID#25636

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