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very easy
Prep Time
30 mins
Total Time
40 mins
18 tarts


tart shells, prepared according to package instructions, cooled to room temperature
2 tbsp
olive oil
30 mL
1 lb
assorted mushrooms, sliced
500 g
1 clove
garlic, minced
2 tsp
chopped fresh rosemary plus extra sprigs for garnish
10 mL
3/4 cup
whipping cream 35%
175 mL
1/4 tsp
1 mL
pepper to taste
1 pkg
Sensations by Compliments Original Goat Cheese, crumbled
113 g


Step 1

Preheat oven to 350°F (180°C). Heat oil in a large skillet over medium heat. Add mushrooms; cook until very tender and no moisture remains. Add garlic and rosemary; cook for 1 min. Add cream; cook until slightly thickened. Add salt and pepper; remove from heat.

Step 2

Remove tarts from foil liners and set on a baking sheet lined with parchment paper. Fill tarts with mushroom mixture; top with goat cheese, dividing evenly between the 18 tarts. Bake until well heated through, about 10 min. Garnish with small rosemary sprigs.


Tarts and filling can be prepared separately up to 1 day in advance. Keep prepared tart shells at room temperature, covered, until ready to fill and bake. Let mushroom mixture cool; cover and refrigerate.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
1 tart
10 g
Saturated Fat:
4 g
8 g
15 mg
2 g
100 mg
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