- 1 box frozen puff pastry (two 9″ squares)
- 1/2 stick (4 tablespoons) butter
- 7 cups thinly sliced fresh mushrooms (button, porcini, or a mix of any favorites)
- Salt
- Freshly ground pepper
- 1 tablespoon chopped fresh thyme
- 1/2 cup chopped fresh flat-leaf parsley
- 5 ounces goat cheese
- 1/4 cup grated Parmesan
- Preheat oven to 400°. Lay out pastry squares on 2 baking sheets lined with parchment paper. Bake until golden, about 14 minutes. Remove; let settle and cool.
- Melt butter in a large skillet and sauté mushrooms until lightly browned, about 5 minutes. Season with salt, pepper, and herbs.
- Divide mixture among pastry squares, dot with goat cheese, and sprinkle with Parmesan. Bake for 8-10 minutes. Let cool for 10 minutes.
- Cut tarts into 3″ squares. Serve warm or at room temperature.