Best 2 Mushroom And Bacon Tart Recipes

For those with a taste for savory and umami-rich dishes, the mushroom and bacon tart is an absolute delight. This delectable treat combines the earthy flavors of mushrooms with the smoky, crispy texture of bacon, all encased in a flaky, golden-brown pastry crust. Whether you're hosting a fancy dinner party or simply craving a comforting meal on a cozy evening, the mushroom and bacon tart is guaranteed to impress. So gather your ingredients and get ready to embark on a culinary journey that will leave your taste buds dancing with joy.

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SAVORY MUSHROOM, ONION, AND BACON PUFF PASTRY TART

Savory Mushroom, Onion, and Bacon Puff Pastry Tart image

This recipe was inspired by a tart I tasted in a local French restaurant. It is completely irresistible. Paired with a hearty salad, you have a meal that no one will turn away from.

Provided by HEYHON53

Categories Main Dish Recipes Savory Pie Recipes Pork Pie Recipes

Time 55m

Yield 6

Number Of Ingredients 10

Ingredients

1 sheet frozen puff pastry, thawed
2 tablespoons extra-virgin olive oil, divided
¼ pound thick-sliced bacon, chopped
2 cups thinly sliced red onions
1 (8 ounce) package sliced button mushrooms
1 tablespoon fresh thyme leaves
salt and ground black pepper to taste
½ cup ricotta cheese, drained
1 large egg yolk
1 cup grated Gruyere cheese

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.

Nutrition Facts : Calories 482.4 calories, Carbohydrate 24.4 g, Cholesterol 72.7 mg, Fat 36.6 g, Fiber 1.7 g, Protein 14.7 g, SaturatedFat 12 g, Sodium 372.5 mg, Sugar 2.8 g

MUSHROOM-AND-BACON TART

Mushroom-and-Bacon Tart image

A savory tart is ready to be served on vintage majolica plates.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 13

Ingredients

3 slices slab or regular bacon, cut into 1/4-inch pieces (1/2 cup)
2 garlic cloves, minced (2 teaspoons)
1 medium onion, thinly sliced (1 cup)
1 tablespoon unsalted butter
3 cups thinly sliced white or cremini mushrooms (10 ounces)
Coarse salt and freshly ground pepper
2 tablespoons heavy cream
1 teaspoon Dijon mustard
Pate Brisee for Mushroom-and-Bacon Tart
All-purpose flour, for surface
2 plum tomatoes, sliced 1/4 inch thick
3 ounces sharp cheddar cheese, coarsely grated (3/4 cup)
1 large egg, lightly beaten, for egg wash

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.

Tips:

When choosing mushrooms for your tart, opt for fresh, firm varieties such as cremini, shiitake, or oyster mushrooms. Avoid using canned or frozen mushrooms, as they will release too much water during cooking.
To get the best flavor from your bacon, cook it until it is crispy but not burnt. You can cook the bacon in a skillet or in the oven.
If you don't have a tart pan, you can use a regular pie pan. Just trim the edges of the pastry dough so that it fits the pan.
To prevent the bottom of your tart from getting soggy, pre-bake the pastry dough before adding the filling.
Serve the tart warm or at room temperature. It is also delicious the next day.

Conclusion:

This mushroom and bacon tart is a delicious and versatile dish that is perfect for any occasion. It is easy to make and can be tailored to your own personal taste. With its flaky pastry crust, savory filling, and cheesy topping, this tart is sure to be a hit with everyone who tries it.