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Bacon, Egg and Mushroom Tart (Puff Pastry)

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Prep Time
15m
Cook Time
20m
Total Time
35m
This Bacon, Egg and Mushroom Tart is a delicious and savory breakfast or brunch option. Made with puff pastry, eggs, Dijon mustard, sour cream, gruyere cheese, mushrooms, and bacon, this tart is sure to impress. Perfect for any weekend gathering or special occasion.
Bacon, Egg and Mushroom Tart (Puff Pastry) Image
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Ingredients

Servings: 4
Scale:
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0.25
0.5
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Steps

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Notes

1. To score the puff pastry, use a small sharp knife and a ruler to help keep your lines straight. Cut lightly into the puff pastry without cutting all the way through. If you cut all the way through though, don't worry, it's not the end of the world! The puff pastry will probably bind back together while baking.

The purpose of scoring the pastry is to create the raised rim of puff pastry. By doing this, when you put the toppings on the puff pastry after the first baking session, the centre sinks, leaving a neat raised pastry border, as per the photo!

2. The centre of the puff pastry may puff up as well. But the weight of the topping should sink it back down, leaving the border remaining as the tart walls. If the weight of the toppings don't flatten the tart within the border, just use a wooden spoon or spatula to gently push it in. It will collapse easily within the tart walls because it is so delicate!

3. The amount your puff pastry puffs up around the edges is dependent on the quality of puff pastry you use. (Hint hint: If you are making to impress, get the good stuff!)

4. To make ahead and reheat: Stop after assembling the tart and do not do the 2nd baking step. Let the tart cool, then cover and pop it in the fridge until required. You can even freeze it. If you freeze it, defrost before reheating.

Reheat the tart in a fan forced oven at 350F/180C for about 8 to 10 minutes, or until heated through. You can take it straight from the fridge into the oven. The tart will turn a deep golden brown, a touch more brown than in the photo.

5.Nutrition per serving. I used Middle Bacon Rashers which is the most common cut of bacon in Australia.

Nutrition Facts

  • Calories
    812kcal
    40%
  • Fat
    53g
    2%
  • Saturated Fat
    25g
    1%
  • Carbohydrates
    38g
    1%
  • Fiber
    1g
    0%
  • Sugar
    2g
    0%
  • Protein
    48g
    2%
  • Cholesterol
    293mg
    14%
  • Sodium
    889mg
    44%
Percent Daily Values are based on a 2,000 calorie diet.
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