Craving a brunch centerpiece that's both impressive and surprisingly simple?
This bacon, mushroom, and egg puff pastry tart, loaded with Gruyere, is your answer.
Get ready to elevate your culinary game and create a dish that will have everyone begging for the recipe!
Ingredients
For this awesome bacon mushroom egg puff pastry tart, we will need a bunch of yummy ingredients, so let's get started! First, we got 5 eggs! One of these will be separated–yolk in one bowl, whites in another. Next, we need 1 tbsp of Dijon mustard; it'll give a nice zing!
Then, grab 2 tbsp of thick sour cream–or creme fraiche, if you're feeling fancy. Otherwise, mayonnaise works, too! Let's not forget 2/3 cup of grated Gruyere cheese–separated into two portions. To make this recipe work, you can use cheddar cheese as a flavorful substitute. You can use any melting cheese, though. Salt and pepper–because, duh!
We'll need 1 sheet of store-bought puff pastry–thawed, of course, about 10×10 inches. A tablespoon of butter–salted or unsalted, I don't care! Then, 5 oz/150g of sliced mushrooms! Aim for about 2 cups. And finally, 6-8 oz/200-250g of roughly chopped bacon! Now that's my kind of list!
Instructions
Okay, let's look into the instructions—it's easier than you think! You'll need to preheat your oven to 180C/350F. Don't forget to spray a baking tray lightly with oil — it'll stop things from sticking and save you elbow grease later!
Now, separate one egg yolk from the white. Mix the yolk with mustard, sour cream, 1/3 cup of cheese, salt, and pepper. Like with cheese bread, using a flavorful cheese is key for a good final product. Set it aside; this is our cheesy concoction.
Next, lightly whisk that leftover egg white with the other 4 eggs!
Cut your thawed puff pastry in half. Score a small border (1cm or 1/3") with a lil' knife — don't slice all the way through, you wanna make the border, trust me!
Transfer onto your baking tray because baking is coming! Spread the cheese mixture, sprinkle the rest of the cheese, bake for 20 minutes!
Recipe Notes
One essential element for nailing this tart is knowing how to score the puff pastry—use a small sharp knife and a ruler to help keep your lines straight. Don't cut all the way through! But hey, if you do, it's not a disaster. The pastry will likely bind back together while baking. The point is to create a raised rim.
The center puffing up? No biggie! Toppings weigh it down – if not, gently press it with a spoon. It will collapse easily.
The amount your puff pastry puffs up depends on its quality.
- A golden brown, flaky crust rising tall.
- Cheese bubbling invitingly in the center.
- Mushrooms nestled with crispy bacon bits.
- The aroma filling the kitchen, calling you to eat!
Want to make it ahead? Assemble the tart, but skip the second bake. Cool it, cover it, and fridge it – or even freeze it. Defrost before reheating at 350F/180C for 8-10 minutes. It'll be a bit more golden!
Nutrition Information
Now, let's talk nutrition facts! I found that each serving—about 215 grams—packs a punch. We are talking 559 calories!
Check this out: you are also getting 22.3 grams of carbs, 23.7 grams of protein, and—brace yourself—42.4 grams of fat! A whopping 15.9 grams of that is saturated fat! Oh, my!
There's also 235 mg of cholesterol, 850 mg of sodium—that's 37% of your daily intake. You'll get 248 mg of potassium, 1.1 grams of fiber, and only 1.9 grams of sugar; Vitamin A at 550 IU – that's 11%!
Plus, there's a bit of vitamin C (1.7 mg), 230 mg of calcium (that's good!), and 3.2 mg of iron. Keep those numbers in mind if you're watching what you eat – it helps, I think!
Short Recipe Version
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 6
Ingredients:
- 1 sheet frozen puff pastry, thawed
- 6 slices bacon, cooked and crumbled
- 8 oz mushrooms, sliced
- 6 large eggs
- 1/2 cup Gruyere cheese, shredded
- 1/4 cup heavy cream
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Preheat oven to 400°F (200°C).
- Roll out puff pastry and place in a tart pan.
- Sauté mushrooms in olive oil until softened.
- Scatter bacon and mushrooms over the puff pastry.
- Whisk eggs and heavy cream together; season with salt and pepper.
- Pour egg mixture over bacon and mushrooms.
- Sprinkle with Gruyere cheese.
- Bake for 30-35 minutes, or until golden brown and set.
Nutrition Information (per serving, estimated):
- Calories: 450
- Protein: 25g
- Fat: 35g
- Carbohydrates: 15g