I’ve spent years sampling bistros across France and Italy, and nothing evokes countryside charm like a well-made mushroom and goat cheese tart. This recipe balances earthy wild mushrooms with tangy chèvre, all nestled in a flaky, herb-studded crust. Perfect for weekend brunches or an elegant appetizer, it showcases simple ingredients elevated by careful technique.

Ingredients

• For the crust:

  • 1⅓ cups all-purpose flour

  • ½ tsp fine sea salt

  • 8 tbsp cold unsalted butter, cubed

  • 3–4 tbsp ice water

  • 1 tsp fresh thyme leaves, minced

• For the filling:

  • 12 oz mixed wild mushrooms (cremini, shiitake, oyster), cleaned and sliced

  • 1 tbsp olive oil

  • 1 small shallot, finely diced

  • 1 garlic clove, minced

  • Salt and pepper, to taste

  • 4 oz soft goat cheese, crumbled

  • 2 sprigs fresh thyme

Step-by-Step Preparation

1. Make the crust: In a food processor, pulse flour, salt, and butter until pea-sized crumbs form. Add thyme and just enough ice water until dough holds. Press into a disk, wrap, and chill 30 minutes.

2. Blind bake: On a floured surface, roll dough to ⅛" thick and line a 9" tart pan. Chill 10 more minutes. Preheat oven to 375°F (190°C). Line crust with parchment and weights; bake 15 minutes. Remove weights, bake 5 more until pale gold.

3. Sauté mushrooms: Warm oil in a skillet over medium-high heat. Add shallot, garlic, and mushrooms; season lightly. Cook, stirring, until liquid evaporates and edges brown, about 6–8 minutes. Taste, adjust salt and pepper. Cool slightly.

4. Assemble and bake: Spread half the goat cheese in the cooled shell. Layer mushrooms, finish with remaining cheese and thyme sprigs. Bake 18–20 minutes until cheese just melts and crust deepens to golden brown.

5. Rest and serve: Let the tart rest 10 minutes. Slice and garnish with extra thyme. Serve warm or at room temperature alongside arugula drizzled with olive oil.

Expert Tips

• Mushroom selection: Choose a mix of textures and colors for visual appeal and depth of flavor.

• Don’t overwork pastry: Keep ingredients cold to ensure a flaky crust.

• Make ahead: Blind-bake and sauté mushrooms a day ahead; assemble just before baking.

With its perfect balance of creamy goat cheese and woodsy mushrooms, this tart earns rave reviews at any gathering. Its straightforward technique and gourmet flair make it a staple for every home chef’s repertoire.