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Home Breakfast

Bacon, Egg and Mushroom Tart

By:Nagi
Published:14 Aug '15Updated:18 Apr '19
63 Comments
Recipe v

In my humble opinion, this Bacon, Egg and Mushroom Tart looks way fancier and fussier than it actually is to make. Which makes it a great breakfast when you’ve got company – especially given you can make ahead! Made with puff pastry for convenience – and the best part is the cheesy layer hidden under all the toppings!

Bacon, Egg and Mushroom Tart on a wooden board

Bacon, Egg and Mushroom Tart

Hi, I’m Nagi and I’m a Puff Pastry-aholic.

Actually, that’s pretty poor form to joke about my addiction to puff pastry. But I couldn’t help it. Because if there was a 12 step program to wean me off my addiction, I’d be there in a heartbeat.

It actually takes me a lot of will power to not post a puff pastry recipe every couple of weeks. I always have some in the freezer (you didn’t think I made my own, did you??!) and it’s kind of my “stand by” pantry staple for meals and snacks.

Puff-Pastry-5-Ways_Square_300px
Puff Pastry madness weekend – puff pastry twists 5 ways (Nutella, Jam, Prosciutto, Parmesan Garlic and Cheese & Bacon)

For example, I have a theory that pretty much any leftovers can be turned into a puff pastry triangle – mini or giant ones. And even if you only had cheese, you can make little bite size finger food. OR you can even just brush with butter, garlic and a sprinkle of parmesan and make twists. Or you can do jam twists. Or Nutella twists.

See? I’m the Crazy Puff Pastry Lady. Maybe that’s what my neighbours call me. Look – here are a whole lot of samples from one weekend when I went a little puff pastry mad, experimenting with all sorts of twists. 😉

This tart is one of my Brunch-For-Friends recipes. The yummiest part is actually buried under the pile of eggs, mushrooms and bacon. It’s a mixture made with an egg yolk, mustard and plenty of cheese that is spread on the puff pastry and baked until bubbly and golden before piling the toppings on and popping it back in briefly so it all comes together.

This is how the toppings are “bound” to the puff pastry. Kind of like how you use pizza sauce to keep all the toppings from sliding off the pizza the moment you bite into it (isn’t it disappointing when that happens?).

Mushroom Bacon Egg Puff Pastry Tart | This was a hit at brunch last weekend :)

Slice of Bacon, Egg and Mushroom Tart on a white plate, ready to be eaten.

This holds up very well as a make ahead. It reheats wonderfully, making it even better for making ahead. It doesn’t take long to reheat and in fact, I really only reheat it quickly in a hot oven because I don’t like eggs overcooked.

Think of all the topping possibilities. You’re only limited by your imagination!

Happy weekend! I think it’s a good weekend for staying in your PJ’s for as long as possible rather than going OUT for brunch! – Nagi x


Brunch Tarts

  • Caramelized Pear and Blue Cheese Tart – this flavour combo is SO GOOD!

  • Bacon Tart with Pumpkin and Maple – a recipe from a trendy bistro 

  • Quiche Lorraine – and Hash Brown Crust Quiche Lorraine!

  • Italian Sausage Quiche

Bacon, Egg and Mushroom Tart on a wooden board

Bacon, Egg and Mushroom Tart on a wooden board

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Bacon Mushroom & Egg Tart with Gruyere Cheese - looks fancy, but simple to make using puff pastry!

Bacon, Egg and Mushroom Tart (Puff Pastry)

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Breakfast, Brunch
5 from 14 votes
Servings4
Tap or hover to scale
Print
  • 534
A fancy looking tart that is actually very easy to put together! Great for making ahead for a brunch with friends and family. The topping possibilities are endless! I used Gruyere cheese in this which has a slightly nutty flavour. But you can use any melting cheese that you want. This recipe makes 2 of the pictured tart.

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

  • 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).

Recipe 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.
Bacon Mushroom & Egg Tart with Gruyere Cheese

Nutrition Information:

Serving: 215gCalories: 559cal (28%)Carbohydrates: 22.3g (7%)Protein: 23.7g (47%)Fat: 42.4g (65%)Saturated Fat: 15.9g (99%)Trans Fat: 0.1gCholesterol: 235mg (78%)Sodium: 850mg (37%)Potassium: 248mg (7%)Fiber: 1.1g (5%)Sugar: 1.9g (2%)Vitamin A: 550IU (11%)Vitamin C: 1.7mg (2%)Calcium: 230mg (23%)Iron: 3.2mg (18%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

 

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63 Comments

  1. Tara Dunnihoo says

    December 1, 2017 at 3:50 am

    Videos really help me understand recipes. Any videos on this?

    Reply
    • Nagi says

      December 1, 2017 at 8:17 am

      Not yet I’m afraid Tara! Slowly working through them all! 🙂

      Reply
  2. Meryl says

    August 12, 2017 at 1:34 pm

    5 stars
    This recipe was amazing! Steps and tips were easy to follow and it turned out delicious. Definitely making this again – Thanks!

    Reply
    • Nagi says

      August 14, 2017 at 6:49 pm

      That’s terrific to hear Meryl! I’m so pleased to hear that. 🙂 N xx

      Reply
  3. Rebecca says

    December 16, 2016 at 9:35 am

    Looks impressively yummy! What brand puff pastry do u like to use please? Thanks

    Reply
    • Nagi says

      December 18, 2016 at 6:38 pm

      Hi Rebecca! Pampas is my usual brand, the butter one 🙂

      Reply
  4. Vicky says

    July 26, 2016 at 8:10 pm

    Beautiful! I’ve never used puff pastry, and that will have to change!

    Reply
    • Nagi says

      July 27, 2016 at 7:32 pm

      YES it does have to change!!! 😉 N x

      Reply
  5. Steve says

    November 29, 2015 at 7:30 am

    5 stars
    Wow! this looks amazing – I will be trying this tomorrow. Thank you for taking the time to provide the excellent method and notes – I need and appreciate these kind of tips.

    Reply
    • Nagi | RecipeTin says

      November 30, 2015 at 10:09 am

      Oooh, I hope you love it!!

      Reply
  6. Kathy says

    October 20, 2015 at 8:33 am

    If prepared ahead of time, will the puff pastry still be flaky when reheating? What if I don’t have a fan forced oven?
    Love your blog

    Reply
    • Nagi | RecipeTin says

      October 20, 2015 at 4:36 pm

      Hi Kathy! So glad you enjoy my bog! Yes it will still be flaky when you reheat and no worries if you don’t have a fan forced oven, just crank it up a wee bit! 🙂

      Reply
  7. Kathy says

    September 16, 2015 at 9:52 am

    Nagi this looks amazing, and I want to make it at the B&B I work at. You say the recipe is for two tarts, but you never say to divide the fillings between the two sheets of puff pastry. So you divide the filling between two pieces of the puff pastry and a serving is 1/2 of one pastry sheet? Otherwise this recipe sounds fabulous.

    Reply
    • Nagi | RecipeTin says

      September 16, 2015 at 6:52 pm

      Oh gosh Kathy, that is a typo! I will fix the recipe, thank you for asking. 🙂 Yes a serving is 1/2 of one pastry and yes you divide the filling between the two halves!

      Reply
  8. Maggie says

    August 25, 2015 at 1:30 am

    5 stars
    So I have not tried to cook puff pastry yet! It is kind of a fancy thing in China and you can only get it in a fancy bakery. Most of the puff pastry related food is sweet there, but my favorite was the curry tart. I have the feeling that once I tried it, we’ll start having tart Sunday, after pizza Friday and steak Saturday! 😉

    Reply
    • Nagi | RecipeTin says

      August 25, 2015 at 7:33 am

      Now that you’re in Austin, you can go WILD with puff pastry Maggie! 🙂

      Reply
  9. Amanda@ChewTown says

    August 18, 2015 at 10:22 am

    That is definitely my kind of breakfast! I’m so looking forward to having more relaxing starts to the year next year so that I can make more brunches 😉

    Reply
    • Nagi | RecipeTin says

      August 19, 2015 at 6:21 am

      Sunday brunches are my sacred time!! 🙂

      Reply
  10. Mushroom Enthusiast says

    August 17, 2015 at 4:44 pm

    Loved it so much I shared a link over on our Power of Mushrooms Facebook page. The verdict: the troops loved it. Go the #powerofmushrooms

    Reply
    • Nagi | RecipeTin says

      August 18, 2015 at 7:49 am

      Thank you SO MUCH! Popping over to check it out! 🙂

      Reply
  11. Kennedy Cole@KCole's Creative Corner says

    August 17, 2015 at 12:59 pm

    5 stars
    Mmm! It’s hard for me to resist anything with Gruyere cheese on it! And bacon CERTAINLY does not hurt anything! I seriously don’t use puff pastry as much as I should! Maybe I’ll have to pick some up sometime! 😉 Pinned! 😀

    Reply
    • Nagi | RecipeTin says

      August 18, 2015 at 7:47 am

      ME TOO! Gruyere is one of my favourite melting cheeses – so much flavour! (Though this really is so yum with any type of cheese! )

      Reply
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