Best Mushroom And Bacon Tart Recipes

SAVORY MUSHROOM, ONION, AND BACON PUFF PASTRY TART

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Unroll puff pastry onto a baking sheet. Score edges at 1/4-inch intervals using a paring knife or press edges using a fork. Return pastry to the freezer until you're ready to use it.
• Heat a large skillet over high heat. Add 1 tablespoon oil and heat for 1 minute. Reduce heat to medium-high. Add bacon and cook until crisp around the edges but stiff soft in the center, 3 to 4 minutes. Reduce heat to low. Add onions, mushrooms, and thyme. Sprinkle with 1/4 teaspoon salt to help vegetables release water. Cook, stirring often, until vegetables begin to wilt and most of the water has evaporated, 5 to 7 minutes. Season with black pepper to taste. Remove from heat and transfer mixture to a platter.
• Place ricotta cheese in a bowl. Beat in egg yolk and remaining oil until smooth. Season with salt and black pepper. Spread ricotta mixture to within 1/2-inch of the edges of the puff pastry. Sprinkle Gruyere cheese on top, then cover with mushroom mixture.
• Bake in the preheated oven until crust is golden brown and crisp, 20 to 25 minutes.

MUSHROOM-AND-BACON TART

Steps:

• Preheat oven to 375 degrees. Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Using a slotted spoon, transfer to a bowl. Add garlic and onion to skillet. Cook until onion is translucent, about 5 minutes. Add to bacon.
• Return skillet to heat, and melt 1/2 tablespoon butter. Add 1 1/2 cups mushrooms and 1/4 teaspoon salt, and cook until golden on edges and softened, about 5 minutes. Transfer to a plate. Repeat with remaining 1/2 tablespoon butter and 1 1/2 cups mushrooms. Stir cream and mustard into last batch in skillet, and cook for 30 seconds. Add to bacon-onion mixture, along with first batch of mushrooms. Let cool.
• Roll out pate brisee to a 12-by-18-inch rectangle (about 1/8 inch thick) on a lightly floured surface. Transfer to a parchment-lined baking sheet. Spread mushroom-bacon mixture over dough, leaving a 3-inch border. Tuck tomatoes into filling, leaving some poking out. Sprinkle with cheddar. Fold in edges to form a 6-inch-wide open-topped crust; brush crust with egg wash. Bake until golden brown and center is bubbling, about 55 minutes. Serve warm or at room temperature.

PATE BRISEE FOR MUSHROOM-AND-BACON TART

Steps:

• Pulse flour and salt in a food processor. Add butter, and pulse until mixture resembles coarse meal with some larger pieces. With machine running, slowly add ice water until dough just holds together. Turn dough onto a lightly floured surface, and knead once to combine. Shape dough into a rectangle. Wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days).

ONION, BACON AND MUSHROOM TART

Steps:

• Preheat oven to 200C/fan 180C
• Make the pastry by rubbing the butter into the flour to resemble breadcrumbs. Stir in about 8 tbsp of fridge cold water and bring together to a ball using your hands.
• Chill in the fridge for 10 minutes.
• While the pastry is chilling finely slice the onions and place in a pan with some butter or oil and gently soften and allow to caramalise, will take about 20 minutes. Set aside to cool.
• Take the pastry from the fridge, roll out on a lightly floured surface and line a large greased tart case. Prick with a fork and lay over a sheet of greaseproof paper or foil and cover with baking beans or rice and cook in the centre of the oven for 20 minutes.
• While this is cooking cut the bacon into smallish pieces and fry in a pan with a little oil until cooked and crisp, then add to the onions. In the same pan add the sliced mushrooms and fry slightly to crisp up then cook down until fully cooked with a little butter, worcetser sauce, a thyme sprig and seasoning. Once cooked add to the bacon and onions and sprinkle in half the chopped parsley.
• In a jug mix together the eggs, creme fraiche, a little seasoning and the rest of the parsley.
• After the 20 minutes is up, remove the pastry case form the oven and take out the greaseproof paper and baking beans or rice. Put back into the oven for a furthur 15 minutes or until the pastry browns slightly and is cooked.
• Once browned remove from the oven and fill the pastry case with the onion, bacon and mushroom mixture and pour over the egg mixture. Place back in the centre of the oven for around 30 minutes or until the filling is nearly set as it will finish cooking as it cools slightly. Once out of the oven let it stand to set for 5 minutes and serve warm in slices with salad and home made chips or roasted potatoes.

MUSHROOM AND BACON TART

Steps:

• Preheat oven to 375 degrees. Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Using a slotted spoon, transfer to a bowl. Add garlic and onion to skillet. Cook until onion is translucent, about 5 minutes. Add to bacon. Return skillet to heat, and melt 1/2 tablespoon butter. Add 1 1/2 cups mushrooms and 1/4 teaspoon salt, and cook until golden on edges and softened, about 5 minutes. Transfer to a plate. Repeat with remaining 1/2 tablespoon butter and 1 1/2 cups mushrooms. Stir cream and mustard into last batch in skillet, and cook for 30 seconds. Add to bacon-onion mixture, along with first batch of mushrooms. Let cool. Roll out pate brisee to a 12-by-18-inch rectangle (about 1/8 inch thick) on a lightly floured surface. Transfer to a parchment-lined baking sheet. Spread mushroom-bacon mixture over dough, leaving a 3-inch border. Tuck tomatoes into filling, leaving some poking out. Sprinkle with cheddar. Fold in edges to form a 6-inch-wide open-topped crust; brush crust with egg wash. Bake until golden brown and center is bubbling, about 55 minutes. Serve warm or at room temperature.