Mushroom and Bacon Tart


This flavor-packed tart comes together with ease. Pair it with a winter greens salad, and brunch, lunch, or a light dinner is served.

Mushroom and Bacon Tart
Makes 1 (12-inch) tart
  • 4 slices bacon, chopped
  • 12 ounces assorted fresh mushrooms, sliced
  • 1 cup thinly sliced green onion
  • 4 cloves garlic, minced
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 (14.1-ounce) package refrigerated piecrusts
  • 1 (5.2-ounce) package spreadable garlic and herb cheese*
  • 1 egg Garnish: sliced green onion
  1. In a large cast-iron skillet, cook bacon over medium heat until crisp, 5 to 7 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 2 tablespoons drippings in skillet.
  2. Add mushrooms, green onion, garlic, salt, and pepper to drippings in skillet; cook, stirring occasionally until mushrooms are browned, 5 to 6 minutes. Remove from heat; let cool.
  3. Preheat oven to 425°.
  4. On a lightly floured large piece of parchment paper, unroll piecrusts, and stack together; roll crusts to a 14-inch circle. Spread cheese onto crust, leaving a 2-inch border on all sides. Spread mushroom mixture and three-fourths of bacon onto cheese.
  5. Fold excess dough over mushroom mixture (dough will not fully cover mushrooms). In a small bowl, beat egg; brush onto edges of crust. Transfer tart on parchment to a 14-inch round cast-iron baking sheet.
  6. Bake until crust is golden brown, 15 to 18 minutes. Top with remaining bacon; let stand for 5 minutes before serving. Garnish with green onion, if desired.
*We used Boursin Garlic & Fine Herbs Cheese.