Description
A delicious Bacon Mushroom Egg Puff Pastry Tart with Gruyère Cheese that is easy to make and perfect for impressing guests.
Ingredients
Scale
- 2 sheets of puff pastry, thawed
- 6 ounces bacon, chopped
- 1 cup mushrooms, sliced (such as cremini or button)
- 1 small onion, diced
- 4 large eggs
- 1 cup Gruyère cheese, shredded
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F.
- Roll out the puff pastry sheets on a lightly floured surface to fit a 9-inch tart pan. Place the pastry in the pan and trim any excess.
- In a skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon and drain on paper towels, leaving about 1 tablespoon of bacon fat in the skillet.
- Add the diced onion and sliced mushrooms to the skillet and sauté until the onions are translucent and the mushrooms are tender, about 5-7 minutes. Season with salt and pepper.
- In a mixing bowl, whisk together the eggs, heavy cream, Dijon mustard, and a pinch of salt and pepper until well combined.
- Stir in the cooked bacon, sautéed mushrooms, and onions. Fold in the shredded Gruyère cheese.
- Pour the egg mixture into the prepared puff pastry shell.
- Bake in the preheated oven for 25-30 minutes, or until the filling is set and the top is golden brown.
- Let it cool for a few minutes before slicing.
- Garnish with fresh parsley before serving.
Notes
- For a vegetarian option, omit the bacon and add spinach or bell peppers for extra flavor and nutrition.
- You can substitute Gruyère cheese with cheddar or mozzarella for a different taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 200mg