Mushroom, Bacon, and Cheese Puff Pastry Tart

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This Mushroom, Bacon, and Cheese Puff Pastry Tart begins with a sheet of buttery puff pastry that crisps to golden perfection in the oven. A sauté of earthy mushrooms and scallions mingles with smoky bacon before being bound by a silky custard of eggs and milk. As it bakes, the custard puffs slightly around pockets of melted cheese, creating a tender, custardy interior beneath a flaky crust. Each bite delivers contrasting textures: crisp pastry, tender vegetables, savory bacon, and creamy cheese. The addition of paprika and freshly ground pepper adds a gentle warmth, while a drizzle of olive oil during sautéing deepens the mushroom flavor. This tart travels well and can be served warm, at room temperature, or chilled, making it ideal for casual gatherings or elegant entertaining.

With minimal hands‑on time and parade‑ready results, this recipe demonstrates how pantry staples can become something extraordinary. Whether you slice it into wedges for a brunch buffet or pair it with a crisp salad for a light supper, this tart delivers comfort and sophistication in equal measure.

Preparation, Cook, and Total Times

Preparation Time: 25 minutes (includes vegetable prep and sautéing)
Cook Time: 40 minutes (oven baking)

Resting Time: 10 minutes before slicing
Total Active Time: 65 minutes
Total Time: 1 hour 35 minutes

Yield

Yields one 9″×13″ tart, serving 6–8 as a main course or 8–10 as an appetizer.

Cuisine

Continental European‑inspired, blending French pastry technique with rustic comfort‑food flavors.

A Full List of Ingredients

1 sheet (≈ 250 g) store‑bought puff pastry, thawed
3 large eggs

200 ml (¾ cup + 2 Tbsp) whole milk
3 green onions (scallions), thinly sliced (white and light green parts)
100 g (3.5 oz) shredded cheese (Gruyère, cheddar, or Emmental)

2 Tbsp olive oil, divided
200 g (7 oz) mushrooms (button or cremini), cleaned and sliced
100 g (3.5 oz) bacon, diced

Salt, to taste (about 1 tsp)
Freshly ground black pepper, to taste
½ tsp paprika (sweet or smoked)

1 Tbsp chopped fresh parsley or chives (for garnish, optional)

Step‑by‑Step Cooking Directions

Preheat & Prep Pastry: Preheat oven to 180 °C (356 °F). Lightly flour your work surface. Unfold the puff pastry into a rectangle slightly larger than your tart pan. If seams appear, press them gently to seal. Transfer the sheet to a parchment‑lined baking sheet or tart pan with removable bottom.
Score the Border: Using a sharp knife, score a 1 cm border around the edge of the pastry without cutting all the way through. This allows the border to puff up and form a crust.

Prepare the Filling – Sauté Bacon: In a medium skillet over medium heat, add 1 Tbsp olive oil. Once hot, add diced bacon and cook until crisp, about 5–7 minutes. Use a slotted spoon to transfer bacon to a paper‑towel‑lined plate, reserving rendered fat in the skillet.
Cook Mushrooms & Scallions: Add the remaining 1 Tbsp olive oil to the skillet. Toss in sliced mushrooms and cook until they release moisture and begin to brown, about 6–8 minutes. Stir in scallions, paprika, and a pinch of salt and pepper; cook another 1–2 minutes until scallions soften and spices are fragrant. Remove from heat.
Make Custard Base: In a mixing bowl, whisk together eggs and milk until fully combined. Season with a pinch of salt, a few grinds of black pepper, and a small sprinkle of paprika.

Assemble the Tart: Scatter the mushroom and scallion mixture evenly over the pastry within the scored border. Sprinkle crisp bacon bits atop the mushrooms. Evenly distribute shredded cheese over the vegetables and meat. Finally, pour the egg‑milk mixture slowly over the fillings, ensuring it seeps into all crevices without flooding the border.
Brush & Bake: Lightly brush the pastry border with reserved milk or a bit of beaten egg if desired for extra sheen. Place the tart on the middle rack and bake 40–50 minutes until the custard is set (a knife inserted near center comes out clean) and the pastry is puffed and golden.
Rest & Garnish: Remove from oven and let rest 10 minutes to firm up. Dust with chopped parsley or chives for color. Slice into wedges and serve warm or at room temperature.

Nutritional Information

Per serving (1/8 of tart):

Calories: 340 kcal

Protein: 12 g
Fat: 22 g
Saturated Fat: 10 g

Carbohydrates: 20 g
Fiber: 1 g
Cholesterol: 110 mg

Sodium: 620 mg
Sugar: 2 g

Origins and Popularity of the Recipe

Savory tarts have been a mainstay of European home cooking for centuries. The French “tarte salée” tradition uses a simple dough base (pâte brisée or puff pastry) to host a variety of fillings, from vegetables and cheeses to cured meats. In rural kitchens, farmers combined eggs, milk, and leftover bacon to create a custardy filling that sustains and satisfies. Over time, these humble pies migrated into bistros and cafés, where variations thrived. Today, modern cooks appreciate the ease and elegance of puff pastry as a shortcut to flaky perfection. Mushrooms, prized in French cuisine, bring deep umami, while bacon adds smoky richness—together with cheese and eggs, these ingredients evoke the flavors of classic quiche Lorraine in a rustic, roll‑out‑and‑bake format.

Reasons Why You’ll Love the Recipe

Quick Assembly: No-rolling pie dough; ready-made pastry streamlines prep.
Flavorful Layers: Bacon fat enriches mushrooms, scallions add brightness, cheese binds custard.

Make‑Ahead Friendly: Can be assembled the night before and baked fresh in the morning.
Versatile Dining: Equally at home on a brunch buffet, picnic spread, or light dinner table.
Slicing Ease: Puff pastry holds its shape, yielding clean slices.

Health Benefits

Protein‑Rich: Eggs, bacon, and cheese provide essential amino acids for muscle repair.
Vitamin Boost: Mushrooms supply B vitamins and zinc; scallions contribute vitamin K and antioxidants.
Moderate Carb: Puff pastry contains the only carbohydrate source—no added starches or flours in filling.

Healthy Fat: Olive oil and natural bacon fat deliver monounsaturated fats that support heart health.

Serving Suggestions

Green Salad: A crisp salad of mixed greens with lemon vinaigrette cuts through the richness.
Pickled Veggies: Serve with cornichons or pickled onions to add bright acidity.

Soup Pairing: Companion to tomato soup or a light broth for a comforting meal.
Wine Match: A chilled Chardonnay or light Pinot Noir complements the savory notes.

Common Mistakes to Avoid

Under‑Sautéed Mushrooms: Mushrooms must be golden and moisture‑reduced to prevent soggy tart.

Flooding the Border: Avoid overpouring custard; keep liquid within the scored area to allow proper puff.
Cold Filling on Pastry: Let mushrooms cool slightly before assembly to prevent melting layers prematurely.
Skipping Rest: Cutting too soon can cause custard to run; a brief rest ensures clean slices.

Pairing Recommendations

Beer: A crisp Pilsner or Belgian ale offers a refreshing counterpoint.
Non‑Alcoholic: Sparkling water with a twist of lime or cucumber-infused water.
Spirits: A dry gin and tonic garnished with fresh herbs echoes the tart’s aromatics.

Cooking Tips

Even Pastry Thickness: If pastry seems uneven, roll gently between parchment for uniform crust.
Flavor Boost: Stir a teaspoon of Dijon mustard into custard for subtle tang.
Cheese Variations: Swap Gruyère for smoked cheddar or crumbled goat cheese for different flavor profiles.

Herb Infusion: Add fresh thyme or rosemary to mushrooms while sautéing for added complexity.

Variations to Try

Vegetarian: Omit bacon and use a combination of roasted red peppers and sautéed spinach.
Spicy Kick: Add a pinch of red pepper flakes or chopped fresh jalapeño to mushrooms.

Seafood Twist: Replace bacon with cooked smoked salmon flakes and omit paprika.
Sweet & Savory: Drizzle a touch of honey over the finished tart and sprinkle with chopped walnuts.

Similar Recipes to Try

Classic Quiche Lorraine (bacon and cheese custard in shortcrust)

Spinach and Feta Puff Pastry Parcels
Mushroom and Gruyère Galette
Tomato and Goat Cheese Tart

Asparagus and Prosciutto Tart

Ingredient Spotlight

Mushrooms: Versatile and nutrient‑dense, mushrooms bring earthy umami and retain moisture when properly sautéed. Rich in B vitamins and minerals like selenium, they enhance savory dishes while supporting immune function.

Conclusion

This Mushroom, Bacon, and Cheese Puff Pastry Tart strikes the perfect balance between ease and elegance. The buttery, flaky crust provides the ideal vessel for a savory custard speckled with mushrooms and bacon, all lifted by melty cheese and aromatic paprika. With straightforward steps and pantry‑friendly ingredients, you can create a restaurant‑worthy tart that delights any table. Whether for a leisurely weekend brunch or an effortless weeknight meal, this tart offers satisfying flavor, texture, and visual appeal with minimal fuss.

Comprehensive FAQ Section

Can I use homemade puff pastry?
Yes—homemade yields extra flakiness. Ensure it’s well‑chilled before rolling.

My mushrooms released too much water—how can I prevent sogginess?
Sauté on high heat until moisture evaporates and mushrooms brown; drain any excess liquid before assembly.
What if I don’t have bacon?
Substitute with diced pancetta, cooked sausage, or omit for a vegetarian option—boost flavor with extra cheese and herbs.
Can I prepare the filling ahead of time?
Yes—sautéed mushrooms, scallions, and bacon can be refrigerated up to 24 hours; assemble just before baking.

How do I reheat leftovers?
Rewarm individual slices in a 180 °C (350 °F) oven for 8–10 minutes to refresh crispiness. Avoid the microwave to maintain texture.
Can I freeze this tart?
Freeze cooled, sliced portions in airtight containers for up to 1 month. Thaw in fridge overnight and reheat in oven.
Is it possible to make this gluten‑free?
Use gluten‑free puff pastry and verify bacon and spices are gluten‑free; texture will be slightly denser.
How can I tell when the custard is set?
Insert a thin knife or toothpick near center—the blade should come out clean when custard is fully cooked.
My pastry edges didn’t puff—what went wrong?
Ensure borders were scored and that pastry was well‑chilled. Avoid overhandling to keep butter layers intact.
What other cheeses work well?
Gruyère, Emmental, cheddar, fontina, or a blend of Swiss cheeses all melt beautifully and pair with savory fillings.

Enjoy every savory, flaky slice of this versatile puff pastry tart—an effortless way to elevate simple ingredients into something truly special!