Savory wild mushroom and goat cheese tart with arugula and sherry vinaigrette.
A balanced, evergreen recipe that layers earthy mushrooms, tangy goat cheese, and peppery arugula atop a crisp tart crust, finished with a bright, glossy sherry vinaigrette for a refined, crowd-pleasing dish.
Published August 04, 2025
In preparing this tart, begin with a buttery crust that holds its shape yet yields to a delicate bite. Ground walnuts or almond flour can be mixed into the dough for added structure and a nutty depth. Chill the dough thoroughly to prevent shrinkage during baking, then line with parchment and blind bake until the edges turn golden. While this happens, sauté a medley of wild mushrooms—cremini, chanterelle, and oyster—with olive oil, garlic, and a pinch of sea salt. The mushrooms should release their moisture and then caramelize, concentrating their savor.
Once the crust arrives at its pre-bake gold, scatter a layer of creamy goat cheese across the base. The cheese acts as a savory barrier, catching the mushroom juices and maintaining moisture in the tart. Arrange the sautéed mushrooms evenly over the cheese, letting some pieces cascade toward the crust’s edge for an inviting rustic look. A finish of cracked black pepper and fresh thyme brightens the mixture, while a drizzle of white wine reduces into a glossy glaze that clings to each morsel, enhancing aroma without overpowering delicate flavors.
Fresh greens, tangy vinaigrette, and a bright finish
The arugula topping brings a peppery bite that counterpoints the richness of mushrooms and cheese, while a light vinaigrette ties everything together. Consider a sherry vinegar base, whisked with olive oil, Dijon, and a touch of honey to strike a harmonious sweet-sour note. Dress the greens just before serving to preserve their lively color and crispness. When you plate, spoon a generous handful of arugula beside the tart, then drizzle a fine veil of vinaigrette across the greens and crust. The result is a vibrant contrast that elevates every bite.
This tart shines as a centerpiece for a fall or early winter table, yet remains adaptable for spring gatherings. If you prefer a gluten-free version, substitute a blend of almond and rice flours in the crust and reduce the bake time accordingly to prevent over-firm texture. For a vegan alternative, swap goat cheese for a dairy-free cashew-based spread and use olive oil instead of butter in the dough. The mushroom mixture benefits from a squeeze of lemon at the end, which brightens the mushrooms’ natural earthiness and creates a more layered profile.
Seasonal ingredients illuminate a simple, elegant dish
The crust’s crisp edge provides contrast to the tender interior, earning points for texture that linger after the last bite. If you enjoy a more pronounced crust, roll the dough slightly thicker and extend the blind bake by a few minutes, watching carefully to avoid scorching. When removing the parchment, prick the surface to prevent bubble formation, then return briefly to the oven to ensure uniform set. The final drizzle of sherry vinaigrette should glisten but not pool, allowing the greens and mushrooms to remain the stars without becoming soggy.
To maximize the tart’s flavor, build an even heat profile during cooking. Start with a hot oven to set the crust quickly, then reduce to a moderate temperature to finish the mushroom filling without burning the cheese. Resting the tart for ten minutes after baking lets juices reabsorb and flavors meld before slicing. If preparing ahead, store the tart at room temperature for a few hours, but assemble arugula and vinaigrette just before serving. This approach preserves crisp crust and bright greens for a stunning presentation.
Aromatic herbs and careful technique elevate the dish
The goat cheese offers a creamy, tangy counterpoint to the forest mushrooms. Its tang helps balance the wine’s fruitiness in the glaze and complements the vinegary brightness of the Sherry vinaigrette. A thin smear beneath the mushrooms prevents them from sticking to the crust while adding a subtle layer of richness. If you desire more earthiness, finish with a few sautéed shallots or a handful of toasted pine nuts for added texture. The tart remains approachable, inviting guests to savor each component separately and then enjoy the harmonious combination.
When selecting mushrooms, prioritize a mix that includes both robust and delicate varieties. The more robust Shiitake, for example, offers a substantial bite that holds up to baking, while chanterelles contribute a honeyed sweetness. Clean mushrooms with a damp towel rather than washing under running water to preserve their texture. Pat dry, then slice uniformly to ensure even cooking. The arugula should be fresh, with a peppery bite that complements the cheese’s richness without overpowering the dish’s delicate balance.
Crowd-pleasing, make-ahead friendly, and naturally balanced
Fresh thyme, parsley, or chives can be stirred into the mushroom mixture for an extra herbaceous lift. If you prefer a subtler aroma, mince only the leaves and sprinkle them toward the end of cooking. A touch of lemon zest added to the cheese layer provides a citrusy brightness that heightens the tart’s overall lift. The sherry vinaigrette should be prepared just before serving to preserve its vibrancy and glossy sheen. A pinch of flaky sea salt at the finish invites a final burst of flavor with every bite.
The presentation matters as much as the recipe itself. Slice the tart with a serrated knife to prevent crumbling and to maintain clean edges for plating. Arrange slices on a warm platter, fanning them slightly to reveal the layers of crust, cheese, and mushrooms. Scatter the arugula and a delicate drizzle of vinaigrette around the plate to create a visually appealing, appetizing contrast. A final crumble of goat cheese atop each slice adds a luxurious, creamy touch that echoes the dish’s centerpiece.
This tart works beautifully for gatherings because it can be prepared in stages. Bake the crust and mushroom filling ahead, then rewarm gently before assembly. Mix the arugula and vinaigrette just before serving to keep greens crisp and vibrant. The dish pairs well with a light white wine or a sparkling rosé, which complement the tart’s brightness without overpowering its earthy richness. If hosting a larger crowd, consider making a second tart to ensure everyone experiences an equal share of textures and flavors.
In closing, the Savory wild mushroom and goat cheese tart with arugula and sherry vinaigrette offers a timeless combination of comfort and sophistication. The crust’s tenderness, the cheese’s creaminess, the mushrooms’ depth, and the greens’ peppery finish come together in harmonious balance. By controlling heat, layering flavors, and plating thoughtfully, you create a memorable dish suitable for weeknight dinners or festive occasions. With careful preparation, every slice delivers a moment of indulgence that feels both refined and approachable.
