Preheat your oven to 400°F (200°C) for a hot start that ensures crisp, golden pastry.

Roll out the puff pastry on a lightly floured surface and cut into 3–4 inch squares or circles. Arrange them on a parchment-lined baking sheet.

Heat olive oil in a skillet over medium heat. Sauté shallots until translucent, about 2–3 minutes, then add garlic and mushrooms. Cook until mushrooms are tender and most of their moisture has evaporated, roughly 5–7 minutes. Season lightly with salt and pepper.

In a bowl, combine the sautéed vegetables with softened goat cheese and fresh herbs, stirring until smooth and well blended. Taste and adjust seasoning as needed.

Place a spoonful of filling in the center of each pastry piece, leaving a ½-inch border around the edges. Prick the pastry base lightly with a fork to prevent excessive puffing.

Bake in the preheated oven for 15–20 minutes, or until the pastry is puffed and golden brown. Watch closely during the last few minutes to avoid over-browning.

Allow the tarts to cool for a few minutes before serving. Enjoy warm or at room temperature, perfect for gatherings or as a brunch treat.