Gluten-Free Goat Cheese Mushroom Tart
Rustic free-form tart with sautéed mushroom and onion spread, creamy goat cheese, and fresh thyme baked in a buttery pie crust. The filling combines earthy mushrooms with bright lemon and umami notes from Worcestershire sauce, spread onto pastry and finished with a rustic folded edge.
Ingredients
- 8 ounces baby bella mushrooms, cleaned, stems removed, quartered
- ¾ cup onion, coarsely chopped
- 2 tablespoons butter
- salt
- ½ teaspoon fresh thyme leaves
- 1 teaspoon fresh lemon juice
- 1 tablespoon mayonnaise
- ½ teaspoon Worcestershire sauce
- 1 pie crustpuff pastry1:1pastry
flakier layers
- ⅓ cup crumbled goat cheese
- 3 sprigs fresh thyme, leaves only
Instructions
- 1
Clean mushrooms, remove stems, and cut into quarters.
- 2
Finely chop mushrooms and onions together by hand or in a food processor.
- 3
Heat skillet over medium heat and melt butter.
- 4
Add mushroom and onion mixture, salt, and thyme leaves; saute for 5 minutes.
- 5
Reduce heat to low and saute 5 minutes longer until moisture evaporates and mixture resembles paste.
- 6
Transfer to bowl and cool completely.
- 7
Stir in lemon juice, mayonnaise, and Worcestershire sauce; mix well.
- 8
Preheat oven to 450°F.
- 9
If using refrigerated pie crust, let stand at room temperature per package directions.
- 10
Unroll pastry onto parchment-lined baking sheet.
- 11
Spread mushroom filling evenly, leaving 1 1/2 inches from edge.
- 12
Sprinkle with crumbled goat cheese and thyme leaves.
- 13
Fold one edge of pastry toward center, covering part of filling; pleat around edge, working continuously.
- 14
Bake for 10 minutes.
- 15
Reduce heat to 350°F and bake 20 to 25 minutes until pastry is golden brown.
- 16
Remove from oven and cool on wire rack for 10 minutes before serving.
Tips
Filling can be made 1 day ahead and refrigerated until needed.
Use parchment paper to prevent sticking and ease transfer to wire rack.
Good to Know
Cover cooled tart and refrigerate up to 2 days. Reheat gently at 325°F before serving.
Mushroom filling can be made 1 day ahead. Assemble and bake tart same day.
Cool for 10 minutes on wire rack before serving. Serve warm or at room temperature.
Common Mistakes
Do not skip the long sauteing time to avoid watery, wet filling that won't set in pastry.
Do not skip cooling the filling before adding acid and mayo to avoid breakdown of emulsion.
Do not spread filling to the edge to avoid soggy pastry; leave 1 1/2 inch border for proper pleating and browning.