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
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
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Bacon, Egg and Mushroom Tart (Puff Pastry)
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:
Nutrition Information:
You’re not alone, Nagi! I’m also crazy about puff pastry. I can seriously eat it all day every day. 😀
Ugh – me too. Let’s make sure you and I are never in a kitchen together with puff pastry around. Dangerous! 🙂
What a beautiful and delicious dish! I will be on the search for a dairy-free puff pastry in stores – the puff pastry looks amazing. Bacon, mushroom, egg – always a delicious combination! I just ate lunch and you have me thinking about when I can have brunch.
Ooh, that’s a tough one Sarah. Do you think it exists? I know there is puff pastry without butter. But without egg? Challenge. Go on! You can create one!
This looks scrumptious and is a very creative use of puff pastry!
Thanks Sabrina! 🙂 Hope you had a great weekend!
Nagi! I am a puff pastry addict too! There is just so much you can do with it. I am loving your recipe. Would make for a great breakfast dish. Yum yum!
Isn’t puff pastry the best?! 🙂
I can’t say I blame you for liking fluffy pastries they do taste really good! This recipe looks just perfect for breakfast I think I could eat it for breakfast lunch or dinner though! 😉
You really are the Queen of Breakfast – Nagi:-)
This looks sooo good! Questions about reheating:
1. What temp oven?
2. Do you put the tart straight in the oven from the fridge, or let it get to room temp?
3. How long in the oven?
Inquiring minds want to know. 😉
Hi Barb! It was neglectful of me NOT to put that information in the recipe Notes! I’ll add it now. 🙂 To reheat, 350F/180C straight from the fridge for 8 to 10 minutes in a fan forced oven, just to reheat and for it to turn a deep golden brown. Thanks for the question! 🙂
I may need to join that support group, but only if you’re bringing puff pastry treats. You must wean off of it slowly you see. 😉
This is gorgeous, Nagi! Absolutely drool worthy…
Hey Crazy Puff Pastry Lady! You’re killing me… just killing me here. Scrumptious and now I have to workout, sadly.
Ha ha! You crack me up, oh Mr Sourdough King!
Ha ha! You and me both! I have made everything I can think of with puff pastry, I love it! This is a gorgeous tart Nagi, I would love to be served this for breakfast. 🙂
Now why doesn’t that surprise me? Every single time I am on your blog, I either WANT to make it or I already make something similar!! 😉
Oh I LOVE puff pastry (those flaky layers!!). Paired with this bacon, mushroom, egg, cheese… oh I can just imagine what a mouthful of this tart must taste like and I am drooling! Beautiful tart, Nagi!
Thanks so much Sam!! I know, those flaky layers….so so GOOD! 🙂
I’m with you, Nagi! I love puff pastry too – especially when it’s used in a savory context! But you probably already knew that 😉
I’m all about making big breakfasts on the weekends and this is perfect because I always have these ingredients on hand! And that bacon – wow! I don’t know what kind of bacon you use, but that looks gorgeous! Happy Friday love 🙂
Really? My bacon looks different? OK, now you have me curious, I’m going to check out bacon recipes on your blog to compare! 🙂
Another winner…. :O)
Like you and others who comment, puff pastry is in use in my kitchen often (actually VERY often).
I haven’t put together anything quite like this presentation but, I will do so very soon..
Thanks….
You know, it’s quite surprised me how many people say they have puff pastry in stock all the time!! I would never have guessed! Nx
This tart looks gorgeous and of course fancy! It will be perfect for a party, too! I always have puff pastry in the freezer! Must try it!
Now why doesn’t that surprise me? Dessert queen!
Nagi – this is OH so so fancy – looking at least!!! And double points that it’s make ahead! I simply cannot get oer how gorgeous it is – my eyes keep wondering to that 1st, 3rd and 4th pictures! Mesmerizing! Since I don’t have any puff pastry and feel like “staying in (my) PJ’s for as long as possible rather than going OUT for brunch” Im hopping on a plane and coming over…I’ll bring the bacon! 🙂
Ha! Can you imagine the trouble we would get into if we were in the same town?! 😉
Such a beautiful and elegant looking tart! love everything about this especially the sour cream, mustard and cheese filling!! 😀
Thanks so much Arpita! 🙂
Hi Nagi! I, like you (and many others), always have puff pastry in the freezer. It’s so versatile! Who in their right mind would make it? The price of Gruyere has skyrocketed like so many other things – I checked it out just the other day and it was $8.99 for six ounces! I usually substitute Swiss, but for this I’d go for it! 🙂
Wow, that’s really expensive! It’s not quite that expensive here. Can’t believe I’m saying that, normally things are so much cheaper in America!! Forget gruyere, make this with cheddar or tasty cheese! 🙂 Still so delicious! N x
Hi Nagi! Speaking of bacon, you were on the MSN Food and Drink site again! In the post “80 bacon recipes”! I immediately knew which ones were yours from the photos. I’m making your proscuitto wrapped chicken tonight. I get chicken breast for $ .99 a pound, but boneless, skinless thighs were $2.49 a pound – go figure! And I think this method of cooking is perfect! I do the same thing by searing off pork chops and then layering the potatoes in the same pan and placing the chops on top and into the oven it goes!
Oh look! Another genius recipe from Nagi. I too have puff pastry in my freezer at all times and it has kind of become my duty to find a vegan puff pastry…because I have been forced to make my own in culinary school and this is not something I am interested in doing again. Ever. Unless there’s a true culinary need for it 🙂 I love how elegant this looks but yet the effort is so very minimal. Gorg honey.
Mila, if anyone can do it, YOU can! Is it just the eggs that is a problem? Because I saw canola oil puff pastry at the supermarket and thought of you 🙂
Awww Nagi…you think of me 🙂 I heart you 🙂 Nope its the butter. Puff pastry is not made with eggs. It’s made with tons and tons of amazing butter that is beaten (literally with a rolling pin) into the dough, by folding over each layer and then beating again. And thus you create 467 layers 🙂 That’s how many layers real puff pastry has. I am going to search this out because a lot of the butter free stuff has a gross mouth feel.
Yummy!!!
It looks like a puff pastry quiche style tart explosion of yumminess!!
I love having puff pastry in the freezer, like you say so many things you can do with it! I have a puff pastry sausage plait on my menu for Monday 🙂
Oh and gruyere cheese! Yum!!!!
Loving this! Will have to make it next weekend, as I have promised the boys waffles for tomorrow!
p.s A puff pastry addiction isn’t a bad addiction 😉
It is a very sensible addiction x
Two peas in a pod, that’s what we are! See you at PPA (Puff Pastry-aholics Anonymous!)
OMG – sausage plait? SO COOL! I am definitely not that creative with my puff pastry! You’re such a great cook Claire. 🙂
Well it looks as if puff pastry is in the air, as I’m playing with some tomorrow. And yes, cheese is involved!
I adore puff. Seriously adore it. Sometimes I simply cut it into strips, brush it with egg and sprinkle it with sugar and bake. Easy dessert with ice cream or double cream. Do you think I’m mad?
Love this savoury tart you’ve made!
Not at all, I do that too! 🙂 Try it with Nutella or jam, fold in half, cut in strips and twist. Brush with egg, bake and sprinkle with icing sugar. You don’t need ice cream for that!!! 🙂
Can’t wait to see what amazing creation you concoct! 🙂