If you are looking for a delightful, savory treat that brings together the smoky aroma of bacon, the earthiness of mushrooms, and the comforting creaminess of eggs all baked into a golden, flaky crust, this Bacon, Egg and Mushroom Tart with Puff Pastry Recipe is exactly what you need. Perfect for brunch, lunch, or a hearty snack, this tart is as charming to look at as it is irresistible to taste. The crisp, buttery puff pastry provides the perfect base to hold the rich filling, making it a guaranteed crowd-pleaser every single time.
Ingredients You’ll Need
Gathering the right ingredients is the key to nailing this recipe. Each component plays a special role, from the crispiness of bacon to the creamy tang of sour cream, creating a balanced and satisfying flavor profile.
- 5 eggs: The star of the filling, eggs provide structure and richness that bind the whole tart together.
- 1 tbsp Dijon mustard: Adds a subtle sharpness that lifts the savory flavors.
- 2 tbsp thick sour cream or creme fraiche: This brings a silken creaminess to the filling; mayonnaise works as a handy swap.
- 2/3 cup grated Gruyere cheese (divided): Melted cheese adds gooey texture and a nutty depth that enhances every bite.
- Salt and pepper: Crucial seasonings to bring out and balance the flavors.
- 1 sheet store-bought frozen puff pastry (thawed, 25 cm x 25 cm): The golden, flaky base that impresses with minimal effort.
- 1 tbsp butter (salted or unsalted): Used to sauté mushrooms, imparting richness and preventing sticking.
- 150g (about 2 cups) sliced mushrooms: Adds an earthy, juicy bite that complements bacon perfectly.
- 200–250g roughly chopped bacon: Brings smoky, crispy texture essential for this hearty tart.
How to Make Bacon, Egg and Mushroom Tart with Puff Pastry Recipe
Step 1: Prepare Your Oven and Baking Tray
Begin by preheating your oven to 180°C (350°F) so it is ready to go as soon as your tart is assembled. Lightly spray or grease a baking tray; this simple step ensures your puff pastry will crisp up beautifully without sticking.
Step 2: Cook the Bacon and Mushrooms
In a medium skillet, cook the chopped bacon over medium heat until it reaches a lovely crispness and the fat is rendered. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pan. Next, add the butter to the pan along with the sliced mushrooms, sautéing until they soften and their moisture evaporates, about 5-7 minutes. This step builds intense flavor and prevents sogginess in your tart.
Step 3: Mix the Filling
In a bowl, whisk together the eggs, Dijon mustard, sour cream (or creme fraiche), and one-third of the grated Gruyere cheese. Season generously with salt and pepper. Stir in the cooked bacon and mushrooms, ensuring every morsel is well combined. This mixture is the luscious heart of your Bacon, Egg and Mushroom Tart with Puff Pastry Recipe.
Step 4: Prepare the Puff Pastry Shell
Place your thawed puff pastry sheet on the prepared baking tray. Using a sharp knife, lightly score a border about 2 cm (¾ inch) from the edges, being careful not to cut all the way through. This border will puff up and create a beautiful frame for your filling. Prick the base gently with a fork to prevent excessive rising in the center.
Step 5: Assemble and Bake the Tart
Sprinkle the remaining Gruyere cheese within the scored border of the pastry. Pour the egg, bacon, and mushroom mixture into the center, distributing it evenly. Transfer to the oven and bake for 20 minutes or until the topping is set and the pastry is an inviting golden brown. The sight and aroma at this point are nothing short of magical.
How to Serve Bacon, Egg and Mushroom Tart with Puff Pastry Recipe
Garnishes
Enhance your tart’s appearance and flavor by adding fresh herbs such as chopped chives, dill, or parsley. A light sprinkle of flaky sea salt brings a delightful crunch and depth. If you love a touch of heat, scatter some red pepper flakes on top just before serving.
Side Dishes
This tart pairs wonderfully with a crisp green salad dressed in lemon vinaigrette to contrast the richness. Roasted cherry tomatoes or a simple bowl of mixed greens also make for refreshing, colorful companions to round out your meal.
Creative Ways to Present
Impress guests by serving slices of your Bacon, Egg and Mushroom Tart with puff pastry on wooden boards or patterned plates to add rustic charm. For a brunch buffet, cut the tart into bite-sized squares for easy serving. You could also accompany each slice with a drizzle of balsamic glaze for an elegant touch.
Make Ahead and Storage
Storing Leftovers
Store any leftover tart in an airtight container in the refrigerator for up to 3 days. This keeps the flavors fresh and the puff pastry beautifully crisp, or at least as crisp as possible after refrigeration.
Freezing
If you want to keep your tart longer, wrap it tightly in plastic wrap and foil before freezing. It will hold well for up to one month. When you’re ready to enjoy, thaw overnight in the fridge for best results.
Reheating
To revive the puff pastry’s crispness, reheat your tart in a preheated oven at 180°C (350°F) for 10-15 minutes rather than using a microwave. This method warms the filling evenly while restoring the tart’s flaky texture.
FAQs
Can I use a different type of cheese in the Bacon, Egg and Mushroom Tart with Puff Pastry Recipe?
Absolutely! While Gruyere melts beautifully and has a wonderful flavor, you can substitute it with mozzarella, cheddar, or even fontina depending on your taste preferences.
Is it necessary to use frozen puff pastry?
Frozen puff pastry is convenient and reliable for this recipe because it puffs up nicely and crisps in the oven. Fresh puff pastry can be used too, just ensure it is properly chilled before baking for the best results.
Can I prepare the filling in advance?
Yes, you can mix the bacon, mushrooms, and egg filling the day before. Store it covered in the refrigerator and pour it over the pastry just before baking to keep everything fresh.
What can I use instead of bacon?
If you prefer a vegetarian version, try substituting bacon with smoked tomatoes or sautéed smoked tempeh to maintain a smoky, savory element.
How do I prevent the puff pastry edges from burning?
To avoid over-browning, you can cover the edges loosely with foil halfway through baking. This protects the crust while allowing the filling to cook perfectly.
Final Thoughts
There’s something truly satisfying about making a dish like this Bacon, Egg and Mushroom Tart with Puff Pastry Recipe. It’s simple enough to whip up on a busy morning but impressive enough to share with loved ones on weekends or special occasions. Give this recipe a try—you might just find it becomes a beloved staple in your kitchen, bringing a little delicious magic to your table again and again.
Print
Bacon, Egg and Mushroom Tart with Puff Pastry Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Brunch
- Method: Baking
- Cuisine: European
Description
This Bacon, Egg, and Mushroom Tart features a flaky puff pastry base topped with a creamy egg mixture, sautéed mushrooms, crispy bacon, and melted Gruyere cheese. Perfect for breakfast, brunch, or a light dinner, this savory tart is both impressive and easy to make with store-bought puff pastry and simple ingredients.
Ingredients
Egg Mixture
- 5 eggs
- 1 tbsp Dijon mustard
- 2 tbsp thick sour cream or creme fraiche (or substitute with mayonnaise)
- 2/3 cup grated Gruyere cheese, divided into 2 x 1/3 cup
- Salt and pepper, to taste
Puff Pastry Base
- 1 sheet store-bought frozen puff pastry, thawed (25 cm x 25 cm / 10″ x 10″)
Toppings
- 1 tbsp butter (salted or unsalted)
- 5 oz / 150 g mushrooms, sliced (about 2 cups)
- 6 – 8 oz / 200 – 250 g bacon, roughly chopped
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F). Lightly spray or grease a baking tray to prevent sticking.
- Sauté Mushrooms and Bacon: Melt the butter in a skillet over medium heat. Add the sliced mushrooms and cook until they’re soft and lightly browned, about 5 minutes. Then add the chopped bacon to the pan and cook until it is browned and slightly crisp. Remove the pan from heat once done.
- Prepare Egg Mixture: In a mixing bowl, whisk together the eggs, Dijon mustard, sour cream (or creme fraiche/mayonnaise), and half of the grated Gruyere cheese (about 1/3 cup). Season the mixture with salt and pepper to taste, whisking until fully combined.
- Assemble Tart: Lay the thawed puff pastry sheet flat onto the prepared baking tray. Spread the sautéed mushrooms and bacon evenly over the pastry, leaving a small border around the edges to allow the pastry to puff. Pour the egg mixture over the toppings, then sprinkle the remaining grated Gruyere cheese evenly on top.
- Bake Tart: Place the baking tray in the preheated oven and bake for 18-20 minutes, or until the puff pastry is golden and cooked through, and the egg filling is set. Remove from oven and let the tart cool slightly before slicing and serving.
Notes
- For best results, ensure the puff pastry is fully thawed before assembling the tart to promote even rising.
- You can substitute Gruyere with other melting cheeses like Swiss, cheddar, or mozzarella according to your preference.
- If you prefer a vegetarian version, omit the bacon and consider adding caramelized onions or spinach.
- This tart is delicious served warm or at room temperature and pairs well with a simple green salad for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to maintain crispness.
