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
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.
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?).
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
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- Italian Sausage Quiche
Bacon, Egg and Mushroom Tart (Puff Pastry)
- 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
- Preheat oven to 180C/350F. Spray a baking tray lightly with oil.
- 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.
- 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!
- 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).