Mushroom Goat Cheese Tarte (2024)

Mushroom Goat Cheese Tarte. Nothing more delicious than making a tarte.

This super-easy Mushroom Goat Cheese Tart recipe is simple, fast, and tasty. This mushroom tart is my go-to quick meal for the whole family. Incredibly easy to prepare, which is one of my favorite parts.

Easy to make and quite savory. You can enjoy it either hot out of the oven or at room temperature.

I was raised on all sorts of tarte, either savory or sweets.

Growing up in Paris, my fondest memories were going to the fresh market and the charcuterie traiteur and selecting dinner.

Walking up and down the aisle and having my nose guide me to delicious food.

In this Article

Charcuterie traiteur

A charcuterie traiteur is a beautiful store where you will find all sorts of cheeses, hams, homemade pates, French specialty food, and dishes pre-made that you will take home and bake in the comfort of your own home.

True heaven of the senses. Once you walk in, you never want to leave, and of course, with more than just one of the fabulous dishes.

How to make this easy mushroom goat cheese tart

I do not hide that I love cheese and mushrooms. If you peruse my blog by now, you will have noticed that I have a fondness for both.

It was only natural to add them together and create this mushroom goat cheese taste.

The goat cheese mixed with honey and thyme is the perfect combination. They also marry well with the mushrooms.

Select mushrooms that are all the same size so they will cook evenly. There should be no gap between the cap and the stem and no membranes visible.

You can save the mushroom caps to add to soup for later use. You can freeze them.

Cooking tips and step by step to make this fantastic Mushroom Goat Cheese Tarte

• Goat cheese can be pretty brittle and flaky. I added honey to soften it up. This helped when mixing it with the chopped thyme and olive oil.
• Not to mention that the honey gives a great flavor and calms down the pungent taste of the goat cheese. Keep it at room temperature so it will be easier to spread.
• Never salt the mushrooms while you are sauteing them. The salt will bring out all the moisture, take longer to cook and turn golden. Wait until you are done, and add some salt to the season.
• Brandy, cognac, whiskey, bourbon, the choice is yours. I love and have brandy at the house; therefore, I use it. Lower the heat source when you add any alcohol to cooking food.
• Use Silpat or parchment paper on your cookie sheet.

Storage and reheating this tart

• You can store any leftovers, if you have any, by wrapping the pastry with plastic wrap or aluminum foil. Make sure the tart is c completely cooled off before doing so.
• The reheat: turn your oven on to 320F. Bring your mushroom tart to room temperature. Place your tarte on a cookie sheet.
• Cover with aluminum foil and place in the warm oven for about 20 minutes or until it is warm to the touch.

A perfect mixed green salad to be enjoyed alongside, and you have an excellent dinner or Sunday brunch here.

To make something fun and out of the ordinary, I slice the tart into small pieces that make the perfect bite-size appetizer to go with our wine before dinner, which was delightful.

Something that you may want to give a try.

Equipment used to make this recipe.

Visit myAmazon Storefront for my selection of favorite kitchen essentials. I only recommend equipment that I use and love.

Originally published on February 20, 2021.