Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (2g) salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 4-6 tablespoons (60-90ml) ice water
  • 1 tablespoon (15ml) olive oil
  • 1 pound (450g) mixed wild mushrooms (such as cremini, shiitake, oyster), sliced
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine (optional)
  • 4 ounces (115g) soft goat cheese, crumbled
  • 1 large egg, lightly beaten
  • 2 tablespoons (30ml) heavy cream or crème fraîche
  • 1 tablespoon fresh thyme leaves, chopped
  • Salt and freshly ground black pepper to taste
  • 1 large egg yolk
  • 1 tablespoon milk or cream

Instructions:

  1. Make the Dough (or Prepare Store-Bought Pastry): If making from scratch, pulse flour and salt in a food processor. Add cold butter and pulse until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes. If using store-bought, let it come to room temperature slightly.
  2. Prepare the Mushroom Filling: Heat olive oil in a large skillet over medium heat. Add mushrooms and sauté until softened and browned. Add shallot and garlic and cook until fragrant. Deglaze with white wine (if using), scraping up any browned bits. Season with salt and pepper. Let cool slightly.
  3. Assemble the Filling: In a medium bowl, combine sautéed mushrooms, goat cheese, egg, cream/crème fraîche, and thyme. Mix well.
  4. Roll Out the Dough and Line Tart Pans: On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Cut out circles slightly larger than the tart pans. Gently press dough into the tart pans, trimming any excess. Prick the bottom of each tart shell with a fork.
  5. Fill and Bake the Tarts: Spoon the mushroom and goat cheese filling into the prepared tart shells. In a small bowl, whisk together egg yolk and milk for the egg wash. Brush the edges of the tarts with the egg wash. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the crust is golden brown and the filling is set.
  6. Cool and Serve: Let the tarts cool slightly in the pans before removing them. Serve warm or at room temperature.