Preheat your oven to 400°F (200°C).

Roll out the puff pastry until it’s about ¼ inch thick and cut into 3-4 inch pieces.

Sauté shallots in olive oil until translucent, then add garlic and mushrooms, cooking until tender.

Mix sautéed vegetables with goat cheese and fresh herbs, stirring until well blended.

Create small indentations in pastry pieces, fill with the mixture, and prick the base lightly.

Bake for 15-20 minutes until golden brown and puffed.

Cool slightly before serving, garnished with additional herbs if desired.