Bacon, Egg and Mushroom Tart Recipe

In my humble opinion, this Bacon, Egg and Mushroom Tart seems manner fancier and fussier than it truly is to make. Which makes it an important breakfast if you’ve acquired firm – particularly given you may make forward! Made with puff pastry for comfort – and the perfect half is the tacky layer hidden below all of the toppings!

Bacon, Egg and Mushroom Tart

Hello, I’m Johnsat and I’m a Puff Pastry-aholic.

Really, that’s fairly poor type to joke about my dependancy to puff pastry. However I couldn’t assist it. As a result of if there was a 12 step program to wean me off my dependancy, I’d be there in a heartbeat.

It truly takes me numerous will energy to not submit a puff pastry recipe each couple of weeks. I at all times have some within the freezer (you didn’t assume I made my very own, did you??!) and it’s form of my “stand by” pantry staple for meals and snacks.

For instance, I’ve a idea that just about any leftovers will be became a puff pastry triangle – mini or large ones. And even when you solely had cheese, you may make little chew measurement finger meals. OR you’ll be able to even simply brush with butter, garlic and a sprinkle of parmesan and make twists. Or you are able to do jam twists. Or Nutella twists.

See? I’m the Loopy Puff Pastry Woman. Perhaps that’s what my neighbours name me. Look – listed here are an entire lot of samples from one weekend after I went a bit of puff pastry mad, experimenting with all types of twists. 😉

This tart is one in every of my Brunch-For-Mates recipes. The yummiest half is definitely buried below the pile of eggs, mushrooms and bacon. It’s a combination made with an egg yolk, mustard and loads of cheese that’s unfold on the puff pastry and baked till bubbly and golden earlier than piling the toppings on and popping it again in briefly so all of it comes collectively.

That is how the toppings are “sure” to the puff pastry. Type of like how you utilize pizza sauce to maintain all of the toppings from sliding off the pizza the second you chew into it (isn’t it disappointing when that occurs?).

This holds up very properly as a make forward. It reheats splendidly, making it even higher for making forward. It doesn’t take lengthy to reheat and actually, I actually solely reheat it shortly in a scorching oven as a result of I don’t like eggs overcooked.

Consider all of the topping potentialities. You’re solely restricted by your creativeness!

Joyful weekend! I believe it’s a superb weekend for staying in your PJ’s for so long as potential moderately than going OUT for brunch!

Bacon, Egg and Mushroom Tart Recipe

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Serves: 4 Prep Time: 15 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 559 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 5 eggs
• 1 tbsp Dijon mustard
• 2 tbsp thick sour cream or creme fraiche (or sub with mayonnaise)
• 2/3 cup grated gruyere cheese , separated (2 x 1/3 cup) (or any other melting cheese)
• Salt and pepper
• 1 sheet store bought frozen puff pastry , thawed (25 cm x 25cm / 10" x 10")
• 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

1. Preheat oven to 180C/350F. Spray a baking tray lightly with oil.
2. Separate the egg yolk and whites of one egg. Place the yolk in a bowl and place the whites in another bowl.
3. To the egg yolk, add the mustard, sour cream, 1/3 cup cheese, salt and pepper. Mix then set aside.
4. Lightly whisk together the egg white leftover from the Cheese Spread (above) with the remaining 4 eggs.
5. 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.
6. (Optional) Dip a brush into the egg mixture and lightly brush over the border (makes it extra golden).
7. Spread the Cheese Spread within the border. Sprinkle over the remaining cheese.
8. 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
9. While the pastry is baking, make the Toppings (below).
10. 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.
11. Bake for a further 5 minutes or until the puff pastry is a deep golden brown.
12. Remove from oven and serve immediately!
13. 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.
14. 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).
15. 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

1. To score the puff pastry, use a small sharp knife and a ruler to help keep your lines straight. Cut lightly into the puff pastry without cutting all the way through. If you cut all the way through though, don't worry, it's not the end of the world! The puff pastry will probably bind back together while baking.
The purpose of scoring the pastry is to create the raised rim of puff pastry. By doing this, when you put the toppings on the puff pastry after the first baking session, the centre sinks, leaving a neat raised pastry border, as per the photo!
2. The centre of the puff pastry may puff up as well. But the weight of the topping should sink it back down, leaving the border remaining as the tart walls. If the weight of the toppings don't flatten the tart within the border, just use a wooden spoon or spatula to gently push it in. It will collapse easily within the tart walls because it is so delicate!
3. The amount your puff pastry puffs up around the edges is dependent on the quality of puff pastry you use. (Hint hint: If you are making to impress, get the good stuff!)
4. To make ahead and reheat: Stop after assembling the tart and do not do the 2nd baking step. Let the tart cool, then cover and pop it in the fridge until required. You can even freeze it. If you freeze it, defrost before reheating.
Reheat the tart in a fan forced oven at 350F/180C for about 8 to 10 minutes, or until heated through. You can take it straight from the fridge into the oven. The tart will turn a deep golden brown, a touch more brown than in the photo.
5. Nutrition per serving. I used Middle Bacon Rashers which is the most common cut of bacon in Australia.