Sunday, January 5, 2014

Mushroom & Bacon Tart


I love the combination of bacon and mushrooms.  What better way to showcase them than on a sheet of puff pastry and with cheese.  Of course there's cheese.  In fact, this bread has all of the "New Four Food Groups."  I love it when that happens.

MUSHROOM & BACON TART
Adapted from MMM is for Mommy
1 sheet puff pastry, rolled out slightly
8 slices bacon
1 large shallot, chopped
8 ounces mushrooms, chopped (slice a few for garnish)
8 ounces cream cheese, cubed
1 packet of Italian dressing mix
1/4 C white wine
1 teaspoon mixed herbs (I used Parisien)
1 C shredded Mozzarella cheese
1/4 C shredded Parmesan cheese
Black pepper, to taste
2 T butter, melted

Cook the bacon until crisp and drain and crumble.  Cook the mushrooms and shallot in the bacon grease.  When they are tender, deglaze the pan with the white wine.  Add in the Italian dressing mix, black pepper, and the mixed herbs (whatever herbs you like).  Stir in the garlic and the cream cheese and cook until it's melted.  Remove from the heat and stir in the bacon, Mozzarella cheese, and the Parmesan cheese.  

Preheat the oven to 350 degrees.  Spread the cream cheese mixture over the puff pastry.  Place the few sliced mushrooms on top.  Fold or curl the edges of the puff pastry over to create a crust.  Bake about 20 to 25 minutes or until the puff pastry is done all the way through.  During the last five minutes of baking, brush the melted butter over the crust and continue baking to brown.

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