Bacon, Egg and Mushroom Tart (Puff Pastry)
User Reviews
5
Bacon, Egg and Mushroom Tart (Puff Pastry)
Description
The tart begins with a store-bought puff pastry sheet that is scored gently to form a rim, which crisps and puffs during baking. A cheese spread, made from egg yolk, Dijon mustard, sour cream, and gruyere, is spread within the border and baked partially to develop a golden base. Meanwhile, mushrooms and bacon are prepared separately. Once the pastry base is baked, the filling with mushrooms, bacon, and a whisked egg-white and egg mixture is added, then baked again to set the egg and meld the flavors.
The final tart features a flaky pastry crust with a bubbly, cheesy layer and a savory topping of tender mushrooms and smoky bacon. The texture combines a crispy border with a creamy and slightly firm egg custard center.
This savory tart can be served warm for brunch or as a light meal. Scoring the pastry helps keep the filling contained and ensures even baking. The tart can be assembled ahead and refrigerated or frozen before the final bake, then reheated in the oven to preserve texture and flavor. Using good-quality puff pastry enhances the overall crispness and flakiness of the crust.
Careful scoring and handling prevent over-cutting the pastry, maintaining the raised edge. The dish yields a balanced blend of savory components and delicate egg custard within a golden crust.
Ingredients
- 5 egg
- 1 tbsp Dijon mustard
- 2 tbsp sour cream or sub with mayonnaise, thick or creme fraiche
- 2/3 cup gruyere cheese separated (2 x 1/3 cup) (or any other melting cheese, grated
- salt
- black pepper
- 1 puff pastry thawed (25 cm x 25cm / 10" x 10", sheet, store bought, frozen
- 1 tbsp butter (salted or unsalted)
- 5 oz / 150g mushrooms , sliced (approximately 2 cups of sliced mushrooms)
- 6 - 8 oz / 200 - 250 g Bacon , roughly chopped
Instructions
- Preheat oven to 180C/350F. Spray a baking tray lightly with oil.
Cheese Spread
- Separate the egg yolk and whites of one egg. Place the yolk in a bowl and place the whites in another bowl.
- To the egg yolk, add the mustard, sour cream, 1/3 cup cheese, salt and pepper. Mix then set aside.
Tart
- Lightly whisk together the egg white leftover from the Cheese Spread (above) with the remaining 4 eggs.
- Cut the puff pastry in half. Use a knife to score a 1cm / 1/3" border (see photo below). (Note 1) Transfer to baking tray.
- (Optional) Dip a brush into the egg mixture and lightly brush over the border (makes it extra golden).
- Spread the Cheese Spread within the border. Sprinkle over the remaining cheese.
- Bake for 20 minutes or until golden and the edges are puffed. The cheese centre will bubble and puff up while in the oven, but will settle down once out of the oven
- While the pastry is baking, make the Toppings (below).
- Remove from the oven. (Note 2) Divide the scrambled eggs between the tarts, staying within the border. Top with mushrooms then pile the bacon on.
- Bake for a further 5 minutes or until the puff pastry is a deep golden brown.
- Remove from oven and serve immediately!
Toppings
- Melt butter in a non stick frypan over medium heat. Add the eggs and leave them for 20 seconds until starting to set, then slowly start folding them in from the outside in. Stir gently and continue folding until just set but still wet. Season with salt and pepper then remove from the frypan.
- Return frypan to the stove and increase to high heat. Add the bacon and cook until light golden brown. Remove from the pan but reserve bacon fat (drain if there is excess).
- Add the mushrooms to the bacon fat and cook for a few minutes until softened but not soggy. Sprinkle with salt and pepper. Remove skillet from the stove and set aside (you can leave the mushrooms in).
Notes
- Score the puff pastry lightly with a sharp knife and ruler to create a raised border without cutting through.
- If the pastry puffs too much in the center during baking, gently press it down with a wooden spoon before adding the topping.
- Use high-quality puff pastry to achieve a better rise and flakiness.
- For make-ahead, assemble the tart and refrigerate or freeze before the final baking step; reheat in an oven at 180°C (350°F) for 8–10 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 559 kcal
% Daily Value*
| Serving | 215g | |
| Calories | 559cal | 28% |
| Carbohydrates | 22.3g | 7% |
| Protein | 23.7g | 47% |
| Fat | 42.4g | 65% |
| Saturated Fat | 15.9g | 80% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 235mg | 78% |
| Sodium | 850mg | 35% |
| Potassium | 248mg | 5% |
| Fiber | 1.1g | 4% |
| Sugar | 1.9g | 4% |
| Vitamin A | 550IU | 11% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 230mg | 23% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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