Do you like mushrooms? Cream cheese? Puff pastry? Wine? I like to nod my head to all of those things – especially the wine! The paff pastry is a little iffy, but I do eat it now and then. It’s certainly not a weekly occurrence.
That said, I’ve made this twice in the past two weeks! Doh!
I have to warn you, 1. it’s rich, and 2. it does go awfully well with a white wine.
1 sheet frozen puff pastry, thawed
2 slices bacon, chopped
2 tbsp minced red (or yellow) onion
1 clove garlic, minced
4 oz cremini or mini bella mushrooms, cleaned and rough chopped, have another 1 or 2 extra for garnish, thinly sliced. — note, i didn’t garnish
1 tsp dry herbes de Provence — note, I didn’t have all the regular herbs handy so I made do
I also added chopped swiss chard!
2 tbsp dry white wine — one for the dish, one for the cook!
1/2 cup (half of a small tub) of light cream cheese — I used 1/2 bar, and didn’t really measure
1/2 tsp each of salt and black pepper
1/3 cup shredded Mozzarella or Provolone cheese
Preheat your oven to 425 degrees. Roll out puff pastry to fit a small tart pan, either round, rectangle, or simply free-form on a parchment lined baking sheet. (If doing free-form, using a sharp paring knife, cut a border about half of the way through the dough about 1/3 of an inch from the edge. This outside edge will puff more and give you an outer crust) Place pan in the refrigerator while you prepare the filling.
Note: I just unrolled the filling and away I went.
To make the filling, cook the chopped bacon, onion, garlic, chopped mushrooms and herbes de Provence over medium heat until the bacon is cooked and the mushrooms have released most of their liquids. Add the wine and continue to cook until the liquid is mostly evaporated. Remove from heat and stir in the cream cheese until smooth, also adding the salt and pepper. Mix in the shredded cheese and then bring the tart pastry out of the fridge and spoon the filling into it. Using the reserved sliced mushrooms, decorate as desired.
Bake for 20 minutes or until the puff pastry is golden brown and the tart filling is also browning. Serve as small wedges for party apps or cut into four and serve with a salad for a decadent holiday brunch.
Mine took a little longer to cook because I found the middle was still damp. I had to cut it into pieces and put it back in the oven. Of course, mine was a big square and if you look at her photo, it’s more of a long baguette type thing.
But nobody complained about the flavor!