Bacon Egg Mushroom Tart: A Delicious & Easy Recipe

Bacon Egg Mushroom Tart: the very words conjure up images of flaky pastry, savory fillings, and a breakfast (or brunch, or lunch, or dinner!) that’s both elegant and comforting. Have you ever craved a dish that feels equally at home at a sophisticated garden party and a cozy Sunday morning at home? This is it.

Tarts, in general, have a rich history, dating back to ancient Rome. While the exact origins of the Bacon Egg Mushroom Tart are a little more modern and perhaps a bit more humble, the concept of combining savory ingredients within a pastry shell is a culinary tradition celebrated worldwide. Think of it as a sophisticated cousin to the humble quiche, elevated with earthy mushrooms and the irresistible allure of crispy bacon.

What makes this tart so universally loved? It’s the symphony of textures and flavors. The buttery, flaky crust gives way to a creamy, rich filling, punctuated by the salty, smoky bacon and the earthy depth of the mushrooms. It’s a dish that satisfies on so many levels. Plus, it’s incredibly versatile! You can easily adapt the recipe to your liking, swapping out ingredients or adding your own personal touch. Whether you’re a seasoned chef or a beginner in the kitchen, this Bacon Egg Mushroom Tart is surprisingly easy to make and guaranteed to impress.

this Recipe

Ingredients:

• For the Crust:
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1/4 cup ice water
• For the Filling:
• 8 slices bacon, cut into 1/2-inch pieces
• 1 tablespoon olive oil
• 1 pound cremini mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/4 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 6 large eggs
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded Gruyere cheese
• Fresh parsley, chopped (for garnish)

Preparing the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter. This is crucial for a flaky crust!
3. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together. Be careful not to overmix, as this will develop the gluten and make the crust tough.
4. Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax and the butter to chill, resulting in a more tender crust. I usually let it chill for an hour or even longer if I have the time.

Preparing the Filling:

1. While the dough is chilling, prepare the filling. In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate to drain. Reserve about 1 tablespoon of the bacon fat in the skillet; discard the rest.
2. Add the olive oil to the skillet with the reserved bacon fat. Add the sliced mushrooms and chopped onion and cook over medium heat until the mushrooms are softened and the onions are translucent, about 8-10 minutes. Stir occasionally to prevent sticking.
3. Add the minced garlic, dried thyme, salt, and pepper to the skillet. Cook for another minute, until fragrant. Be careful not to burn the garlic!
4. Remove the skillet from the heat and let the mushroom mixture cool slightly.
5. In a large bowl, whisk together the eggs and heavy cream until well combined. Stir in the Parmesan cheese and Gruyere cheese.
6. Add the cooked bacon and the slightly cooled mushroom mixture to the egg mixture. Stir gently to combine.

Assembling and Baking the Tart:

1. Preheat your oven to 375°F (190°C).
2. Remove the chilled dough from the refrigerator. On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter.
3. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough from the edges. You can crimp the edges for a decorative look, or simply press them down with a fork.
4. Dock the bottom of the crust with a fork several times. This will prevent the crust from puffing up during baking.
5. Pour the egg and mushroom mixture into the prepared tart crust. Spread it evenly.
6. Bake for 45-55 minutes, or until the crust is golden brown and the filling is set. The center of the tart should be slightly jiggly but not liquid. If the crust starts to brown too quickly, you can tent it with aluminum foil.
7. Remove the tart from the oven and let it cool in the pan for at least 15 minutes before removing it from the tart pan. This will help the filling set completely.
8. Carefully remove the tart from the tart pan and transfer it to a serving platter.
9. Garnish with fresh chopped parsley before serving.

Tips and Variations:

• Crust Variations: If you’re short on time, you can use a store-bought pie crust. Just make sure it’s a good quality one! You can also add herbs like rosemary or thyme to the crust for extra flavor.
• Cheese Options: Feel free to experiment with different cheeses. Fontina, mozzarella, or even a little bit of goat cheese would be delicious in this tart.
• Vegetable Additions: You can add other vegetables to the filling, such as spinach, bell peppers, or sun-dried tomatoes. Just make sure to cook them before adding them to the egg mixture.
• Make-Ahead Tip: You can prepare the crust and the filling separately ahead of time. Store the crust in the refrigerator and the filling in a separate container. When you’re ready to bake, simply assemble the tart and bake as directed.
• Serving Suggestions: This tart is delicious served warm or at room temperature. It’s perfect for breakfast, brunch, lunch, or dinner. Serve it with a side salad for a complete meal.
• Bacon Alternatives: If you don’t eat bacon, you can substitute it with sausage or ham. You can also omit the meat altogether for a vegetarian version.
• Egg Wash for a Golden Crust: For an extra golden and shiny crust, brush the crust with an egg wash (1 egg yolk whisked with 1 tablespoon of water) before baking.
• Blind Baking: For an extra crispy crust, you can blind bake the crust before adding the filling. To do this, line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and weights and bake for another 5-10 minutes, or until the crust is lightly golden. Then, add the filling and bake as directed.

Enjoy your delicious Bacon Egg Mushroom Tart!

Conclusion:

This Bacon Egg Mushroom Tart isn’t just another recipe; it’s a culinary adventure waiting to happen! From the flaky, buttery crust to the savory, umami-rich filling, every bite is an explosion of flavor and texture. It’s the kind of dish that elevates a simple brunch to a special occasion, and it’s surprisingly easy to make, even if you’re not a seasoned baker. The combination of crispy bacon, earthy mushrooms, and perfectly cooked eggs creates a symphony of tastes that will leave you wanting more. Trust me, once you try this tart, it will become a staple in your recipe repertoire.

But the best part? This recipe is incredibly versatile! Feel free to experiment with different cheeses – Gruyere, Swiss, or even a sharp cheddar would work beautifully. For a vegetarian twist, simply omit the bacon and add more mushrooms or other vegetables like spinach, asparagus, or roasted red peppers. You could also incorporate different herbs, such as thyme, rosemary, or chives, to customize the flavor profile to your liking. A sprinkle of red pepper flakes adds a touch of heat, while a drizzle of truffle oil elevates the tart to gourmet status.

Serving suggestions are endless! This Bacon Egg Mushroom Tart is fantastic on its own for breakfast, brunch, or lunch. It also pairs perfectly with a simple green salad for a light and satisfying meal. For a more substantial brunch spread, consider serving it alongside fresh fruit, yogurt parfaits, or a side of crispy potatoes. And don’t forget the beverages! A mimosa, a cup of coffee, or a refreshing glass of iced tea are all excellent choices.

I truly believe that this recipe is a must-try for anyone who loves delicious, comforting food. It’s the perfect dish to impress your friends and family, or simply to treat yourself to something special. The beauty of this tart lies in its simplicity and its ability to be adapted to your own personal preferences. So, gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece.

I’m so excited for you to try this recipe! I’m confident that you’ll love it as much as I do. And remember, cooking is all about experimentation and having fun. Don’t be afraid to get creative and put your own spin on things. After all, the best recipes are the ones that are made with love and a little bit of imagination.

Once you’ve made this incredible Bacon Egg Mushroom Tart, I would absolutely love to hear about your experience! Share your photos and comments on social media using [Your Hashtag Here] or leave a review on my website. Let me know what variations you tried, what you served it with, and most importantly, what you thought of the taste. Your feedback is invaluable and helps me to continue creating and sharing delicious recipes that you’ll love. Happy baking, and bon appétit!