How to make the Best Mushroom Goat cheese Tarts with Kids

Mushroom and Goat Cheese Tartlets (makes 6)

Kyler and I have not used puff pastry much at all but now that we used it and realize how simple it really is, we'll be experimenting a lot more using puff pastry. I handed Kyler a cookbook recently for inspiration and she was thrilled to select this recipe. It was inspired by one she picked but we tweaked it and made it our own with the help from her best friend.

Here's what we used and how we did it.

1 large sheet of puff pastry. (we used a gluten free kind)
1 egg, beaten
1 big handful of cremini mushrooms, torn into medium size pieces
1 shallot, diced
6 oz. goat cheese
3-4 stems of thyme
2 tablespoons of butter
s&p to taste
lemon zest *optional
balsamic vinegar *optional

preheat the oven to 425 degrees F

using a 3" round cutter, cut 6 rounds of pastry and place on a parchment lined or nonstick baking sheet.
on medium heat, melt butter, then add mushroom and shallot and cook for about 10 minutes till it browns up a little bit. Go ahead and add a stem of thyme in with that and lightly season it with salt and pepper.
While that's going, use a fork to score the outer edges of your puff pastry, then polk around the center a little so your pastry does not bubble in the middle. brush the outer edges of pastry with the egg wash.
When your mushrooms are looking nicely browned, spoon a small amount on the center of puff pastry then cut a medallion size round of goat cheese and place on top. Add a pinch of fresh thyme and pop it in the oven for 20 minutes or until the puff pastry is risen and golden brown.
finish with a little drizzle of balsamic finger and a zest of lemon.

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