If you want to serve these as smaller portions to go along with drinks before dinner, then just cut the pastry into 8 pieces instead of four and slightly reduce the baking time.
1/2 package of frozen puff pastry, thawed according to the directions
125g plain goat cheese
2 green onions, chopped
2 fresh sage leaves, minced
3 sprigs of fresh thyme, minced
1 tsp chopped fresh parsley
2 Tbsp milk
salt and pepper to taste
3/4 cup of chopped FreshlyGrounds oyster mushrooms
2 Tbsp butter
1. Preheat the oven to 200 degrees Celsius
2. Combine the goat's cheese, green onions, herbs, milk, and salt and pepper. Stir until smooth.
3. Roll out the puff pastry to a few cm thick and cut into 4 equal sized rectangles. Place on a baking sheet lined with parchment paper
4. Spread the goat cheese mixture on each piece of puff pastry leaving a few cm around the edge as a border. Any leftover goat cheese can be kept in the fridge and spread on toast or crackers
5. Bake the tarts for 18-20 minutes until they have puffed up and are golden brown around the edges.
6. While the tarts are baking, melt the butter in a frying pan over medium heat and saute the mushrooms until they are soft with golden edges. When the tarts have finished baking, top with the mushrooms and serve.
Adapted from http://www.clockworklemon.com