Ingredients:
10 4-inch puff pastry sheet squares
8 oz mushrooms, any kind, sliced
1 shallot, finely chopped
3 garlic cloves, minced
1/3 cup parsley leaves, roughly chopped
2 tablespoons olive oil
1/4 cup parmesan, grated
4 oz goat cheese
1/4 teaspoon each of sage, thyme, rosemary, salt, pepper
1 egg, whisked for egg wash
1/4 cup white wine (can substitute with chicken broth)
Directions:
Preheat the oven to 400°F and line two large baking pans with parchment paper.
Arrange puff pastry squares on the pans, spaced an inch apart. Prick the surface of each square with a
fork.
In a skillet, heat 1 tablespoon olive oil over medium-high heat. Add shallot and garlic; sauté for 1-2
minutes. Add mushrooms, remaining olive oil, and spices; cook for 2 minutes. Pour in white wine; cook
for 4-5 minutes.
Remove from heat; stir in goat cheese, parmesan, and parsley until mixed and cheese is melted.
Scoop mixture onto each pastry square. Optionally, pinch edges to create a design.
Brush edges of pastry with egg wash. Bake for 25-30 minutes until golden brown.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Kcal: 310 | Servings: 10 tarts