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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 mins
Cook Time 35 mins
Total Time 50 mins
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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