Mushroom tart

It’s hard not to like anything tucked between two sheets of buttery puff pastry. From writer Caitlin Murray Giles, who tested this out in her own kitchen: “My husband loved this meal. My kids ate most of their servings, picking out a few mushrooms along the way.”


  • 2 sheets of puff pastry, defrosted according to theinstructions on the box
  • 2 tablespoons olive oil
  • 2 shallots, finely chopped
  • 1/3 cup of white wine
  • 4 ounces goat cheese
  • 10-12 ounces mixed mushrooms
  • 1 tablespoon fresh thyme, chopped
  • 1 egg
  • 1 tablespoon milk
  • Salt and pepper


  1. Preheat oven to 375 degrees.
  2. Heat the olive oil in a large sauté pan. Add the shallot and sauté for a few minutes.
  3. Meanwhile, clean the mushrooms with a damp cloth. Chop larger mushrooms if necessary. Add mushrooms to the pan and sauté until they give up their liquid.
  4. Add wine and cook until the liquid is reduced to a few tablespoons of sauce.
  5. Add thyme, salt and pepper.
  6. Place one piece of puff pastry on a parchment-lined baking sheet. Top with mushroom mixture and crumble goat cheese on top. Cover with another piece of puff pastry. Pinch edges together to form a seal.
  7. Whisk egg and milk together and then brush the top of the pastry. Bake until pastry is puffed and brown (about 30 minutes). Cut into squares and serve alongside a simple green salad.
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