We're making this dish for the third time this week. It's insanely good

Now, dear hearts, let me tell you about a little recipe that's been a delight at my table for more years than I care to count. Mushroom, Shallot, and Herbed Goat Cheese Tarts, a dish as rustic as it is elegant, has graced my family gatherings and brought warmth to many a neighbor's kitchen table. Whether it was the hearty mushrooms reminiscent of the foraged bounty of our Midwestern forests or the delicate tang of goat cheese, the origins of this dish are as humble as they are enchanting. This is the kind of recipe you turn to when you want to serve something heartwarming that speaks to the land we call home. It's simple enough for an afternoon treat, yet special enough for an evening soirée under the stars.

These splendid tarts, full of the earthy flavors of the mushrooms and the subtle bite of the shallots, are perfect just as they are. But if you're looking to make a meal of it, pair them with a crisp, fresh salad tossed with a light vinaigrette or some tender green beans sautéed with just a whisper of garlic. And don't forget to finish off with a slice of apple pie, as is tradition 'round this part of the country.

Mushroom, Shallot, and Herbed Goat Cheese Tarts
Serves 6-8 (depending on whether it's a light main or an appetizer)

- 1 package of store-bought puff pastry, thawed
- 2 tablespoons unsalted butter
- 1 pound of your favorite mushrooms, cleaned and sliced
- 2 medium shallots, finely chopped
- 1 clove of garlic, minced
- 4 ounces herbed goat cheese, softened
- 1 tablespoon fresh thyme leaves
- Salt and freshly ground black pepper to taste
- 1 large egg, beaten for egg wash

1. Preheat your oven to a friendly 400 degrees Fahrenheit and ready your tart pans, or a baking sheet if you're more partial to freeform rustic tarts.

2. Melt the butter in your most trusted skillet over medium heat. Add the shallots and mushrooms, sautéing them until the shallots are tender and the mushrooms golden brown, about 8 to 10 minutes. Sprinkle a bit of that minced garlic in and cook for another minute, just until aromatic.

3. Roll out the puff pastry on a floured surface, and cut it into sizes just right for your pans. If rusticity is what you're after, just cut the pastry into squares – beauty in imperfection, I always say.

4. Divide the mushroom and shallot mixture among the pastry, leaving a border to fold over later. Dollop the softened goat cheese atop the mushroom mixture and sprinkle with thyme, salt, and pepper.

5. Fold the edges of the pastry over ever so gently, then brush the edges with that beaten egg to give them a sheen as glossy as a calm lake at dawn.

6. Bake the tarts in the oven until they puff and turn a golden hue, much like the wheat fields in late summer – about 15 to 20 minutes.

7. Serve them warm, with enough stories to fill your guests' spirits as much as these tarts will fill their stomachs.

- For those who fancy a bit more green, a handful of spinach wilted with the mushrooms adds a nice touch.
- If it's a zippier bite you're after, sprinkle a bit of crumbled bacon over the top before baking.
- Don't fret if goat cheese isn't to your liking – a soft cream cheese with herbs you've mixed through can play the part just as well.
- As with any precious recipe from the heartland, make it your own. The best dishes are always those that speak to the soul of the cook as much as they do to tradition.

Now, cherish these moments in your kitchen, and I hope this recipe brings as much joy to your home as it does to mine. Happy cooking!