AppetizerDavid Scott AllenProvencal RecipesTaste

These Chèvre and Mushroom Tartlets are a Crowd Pleaser

The base for these Chèvre and Mushroom Tartlets is versatile. The original recipe was passed on to me by a friend who loves chocolate desserts. It has become my no-fail, recipe when I am asked to take something sweet to take to a party.

Recently, I decided to experiment with the filling as the crust could not be easier to make. Using the same ingredients for the dough, I created a savoury filling using fresh goat cheese, Parmigiano-Reggiano and mushrooms. Serve these tasty bites with a chilled rosé or white wine, and this might just become your go-to appetizer recipe!

Goat Cheese Chèvre Mushroom Tartlets 

Chèvre and Mushroom Tartlets 

For this recipe, I chose the combination of soft goat cheese, sharp Parmigiano-Reggiano and mushrooms. However, once you have made the dough once you will know how easy it is to make, and you can create your own fillings.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizer
Cuisine French, Provencal
Servings 24 tartlets


  • 1 cup Flour
  • 1/2 teaspoon Salt
  • 2 teaspoons Fresh rosemary finely chopped
  • 8 tablespoons Unsalted Butter cut into 16 pieces
  • 3 ounces Cream cheese cut into 3 pieces
  • 1 1/2 tablespoons Unsalted Butter
  • 3 ounces mushrooms minced
  • 1 small shallot minced
  • 1/2 teaspoon Aleppo pepper optional
  • 1/2 teaspoon Salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon milk
  • 1 tablespoon brandy
  • 4 ounces fresh Chèvre goat cheese
  • 1 large Egg
  • 3/4 ounce Parmigiano-Reggiano grated
  • Piment d’Esplette or paprika


  • To make the dough, place the flour, salt, and rosemary in the bowl of a food processor and pulse several times.
  • Add the butter and cream cheese and process until the ingredients form a ball of dough.
  • Divide the dough into 24 even pieces.
  • Roll each piece into a ball, flatten them slightly, then place them in the cups of a mini muffin tin.
  • Shape each piece into a mini tart shell, then place the pan in the refrigerator while you make the filling.
  • Preheat oven to 350°F.
  • Melt butter over medium heat in a small saucepan.
  • Add the mushrooms, shallots, and Aleppo pepper, and sauté until the mushrooms have released their liquid and the shallots are softened - about 3-5 minutes.
  • Add the milk, mix well, then add the chèvre.
  • Stir the mixture over medium heat until the cheese has melted.
  • Remove from the heat and add the egg and Parmigiano-Reggiano.
  • Stir quickly to blend thoroughly.
  • Using a teaspoon, fill each tart shell 3/4 full (the filling will expand during baking).
  • Sprinkle the top of each tart with some piment d’Esplette or paprika.
  • Bake for 28 minutes.
  • Serve warm.


Note: to make these in advance, I recommend baking them for 22 minutes, then keeping them refrigerated. About 1/2 hour prior to serving, preheat the oven to 350°F and then bake them for 10-15 minutes, or until golden.
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David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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