Balsamic Mushroom Goat Cheese Tarts

Welcome to another Friday Feels where I share what I’m “feeling” this week. Balsamic Mushroom goat cheese tarts.

This week, I’m feeling ready for all the cozy foods! In typical Michigan fashion, it was 75 degrees yesterday and it’s dropped down to a balmy 45 today. I’m embracing the cold with some comfort food and my fuzzy slippers. I made these Balsamic Mushroom Onion Tarts last weekend for a little afternoon snack for the Mr. and I, and they were so good. This is kind of a hybrid of two of my favorite appetizers. A tomato goat cheese tart and mushroom bruschetta, I sort of combined the two into one delicious appetizer!

Balsamic mushroom goat cheese tarts

Puff pastry is my go to friend when I want to look way fancier than I am. I always keep a package or two in the freezer. You can top it with pretty much anything you have in your fridge or pantry, and it will taste good and look even better.

Balsamic Mushroom Goat cheese tarts

These would be a great start to a dinner party or the perfect savory treat to bring to Thanksgiving. You can even make them bigger and serve with a salad for a light vegetarian friendly meal. Side note – I used garlic and herb Boursin cheese, because it’s what I had in the fridge. Any kind of herb goat cheese would be great though.

A group of different types of food, with Cheese and Mushroom

Balsamic Mushroom Onion Tarts

5 from 2 votes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Appetizer
Servings 9


  • 8 oz container of sliced mushrooms
  • 1 small yellow onion diced
  • 1 sheet of puff pasty thawed
  • 1 clove garlic minced
  • 2 tbsp butter
  • 2 tbsp balsamic vinegar
  • garlic and herb boursin cheese you could use herb goat cheese also
  • shredded parmesan
  • optional thyme sprigs for garnish


  • Saute onion, garlic, and mushrooms in 2 tbsp of butter over medium heat.
  • Season with salt and pepper.
  • Saute for 20 minutes or until tender.
  • Add balsamic vinegar and cook for 2-3 additional minutes, until thickened.
  • Slightly roll out puff pastry sheet and cut into 9 squares.
  • Score a 1/2 inch "crust" on the outer edge of each puff pastry. Dock the middle with a fork.
  • Lightly grease a baking sheet and place puff pastry squares on it.
  • Sprinkle with parmesan.
  • Fill middle of puff pastry with mushroom filling.
  • Top with boursin or goat cheese crumbles.
  • Sprinkle with more parmesan.
  • Refrigerate until ready to bake.
  • Bake at 425 for 15-20 minutes until golden brown.
  • Garnish with thyme sprigs.
Tried this recipe?Let us know how it was!

caramelized onion balsamic goat cheese mushroom tarts

Let me know if you give these balsamic mushroom goat cheese tarts a try. SO many of you have messaged me that you loved my lasagna recipe (see that recipe here) and it makes my heart so happy that you are enjoying my Grandmother’s recipe.

Balsamic Mushroom Goat cheese tart

I’m trying to hunt down all my long underwear and winter gloves to gear up for tomorrow’s 9 am soccer game fun. Hope you all stay warm and cozy in this weather, happy weekend!

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  1. What do you mean by “score a 1/2” crust”? Do you just mean to leave that much area for the crust to puff up while docking the middle?

  2. Can you make these balsamic mushrooms tarts and frezee them ? Then bake them when you bake them

  3. One of my favorite combos! I make a pizza very similar to this and add fresh mozzarella, Parmesan, roasted garlic with a white wine butter sauce….SO good!

  4. Thanks for the inspiration! These will definitely be on the autumn menu and into the holidays!

  5. Balsamic, Mushrooms, Goat cheese…sounds scrumptious and so delectable as well as healthy! Thank you for sharing!

  6. They look wonderful! Ginny, docking just means to poke it all over with a fork. It allows the steam to escape and keep the pastry from bubbling up too much. It also encourages more even baking.

  7. Kelly, what does “dock the middle with a fork” mean? I’ve been cooking for 50+ years and am not familiar with the term. This recipe sounds heavenly!

    1. I like them best warm! You could easily reheat them in an oven if you are bringing them somewhere or keep them in the fridge raw until you are ready to bake them.

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