Best 5 Savory Mushroom Onion And Bacon Puff Pastry Tart Recipes

5 INGREDIENT ONION TART WITH MUSHROOMS RECIPE

Steps:

• Preheat the oven to 400˚F. Thaw the puff pastry according to the package directions, and carefully unfold it. The dough will look a little rough on the folds, so lightly roll it out using a rolling pin to even out the surface.
• Use a sharp knife to slice 1 inch off of each side. Baste the edges of the square pastry with water using either a basting brush or your finger.
• Then place all the cut edges onto the pastry square, forming a frame. This raised area will be the crust for the tart.
• Line a baking sheet with parchment paper or foil, and place the puff pastry on it. Using a fork, prick the bottom of the tart numerous times. This will allow steam to escape without billowing the tart bottom up. Bake until lightly browned, about 25 - 30 minutes. If the tart bottom billows, prick with a sharp knife and gently press down. There's no need to completely flatten it, since the filling will weight it down.
• When cooled, spread the bottom of the tart with the Dijon mustard. You don't need much - it just adds depth of savory-ness.
• Thinly slice the onions using a sharp chef's knife. Add 2 tablespoons butter to a skillet and melt over medium-high heat. Pile in the sliced onions with 1/2 teaspoon salt, using tongs to toss and coat with the butter. The onions will begin to relax in 5 - 10 minutes. At this point, reduce the heat to medium. Sauté for 45 minutes, or browned.
• Finely chop the mushrooms and sauté In a separate pan with 1 tablespoon of butter, 5 twigs of fresh thyme, and the remaining 1/4 teaspoon of salt over medium-low heat. Occasionally move around the pan, and sauté until the pan is dry. Mushroom contain a lot of liquid, and this can take 20 minutes or more. The mushrooms will be browned. Remove the thyme twigs when finished.
• Add the mushrooms to the onions and stir to combine.
• Lower the oven temperature to 350˚F. Fill the puff pastry with the onion filling. Add the tomatoes if using. Bake for 10 minutes. Remove the tart from the oven and lightly sprinkle fresh thyme on top before serving.
• Serve warm. Slice in half or quarters. For an appetizer, slice into small squares.

ONION AND BACON TART

Steps:

• Preheat oven to 375°F. Sauté bacon in heavy large skillet over medium-high heat until slightly crisp. Drain all but 1 tablespoon bacon drippings from skillet. Add onions to bacon and sauté over medium heat until onions are very tender but not brown, about 20 minutes. Cool.
• Whisk egg, sour cream, salt, pepper, and nutmeg in large bowl to blend. Stir in cooled onion mixture.
• Roll pizza dough out on lightly floured surface to 13x10-inch rectangle. Transfer to baking sheet. Spread onion mixture over dough, leaving 1/2-inch plain border around edges. Sprinkle with caraway seeds.
• Bake tart until onion custard is set and crust is golden brown around edges and brown on bottom, about 25 minutes.

BACON, ONION AND CHEESE TART

Steps:

• Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
• In a medium saute pan, cook the bacon over a medium-low heat until it begins to render, 3 to 5 minutes. Add the onions and cook until they begin to soften, about 3 minutes. Season with pepper. Set aside to let cool. Add the thyme to the cooled bacon-onion mixture.
• In a bowl, combine the farmer's cheese, creme fraiche, egg yolk and salt and pepper to taste. Set aside.
• Flour a flat surface and place the puff pastry on top. Flour the top and gently roll into a 13-by-18-inch rectangle. Cut the pastry in half and transfer each to a lined sheet pan. Using a fork, dock the puff pastry (pierce it slightly with the tines), leaving a 1-inch border untouched.
• Divide the cheese mixture between the two sheets of pastry and spread evenly on the docked area. Top each tart with half of the bacon-onion mixture.
• Place the tarts in the oven on the lower racks and bake, rotating halfway through, until the crusts are dark golden, about 25 minutes. Garnish with the pecorino and chives.

SAVORY MUSHROOM, ONION, AND BACON PUFF PASTRY TART

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Unroll puff pastry onto a baking sheet. Score edges at 1/4-inch intervals using a paring knife or press edges using a fork. Return pastry to the freezer until you're ready to use it.
• Heat a large skillet over high heat. Add 1 tablespoon oil and heat for 1 minute. Reduce heat to medium-high. Add bacon and cook until crisp around the edges but stiff soft in the center, 3 to 4 minutes. Reduce heat to low. Add onions, mushrooms, and thyme. Sprinkle with 1/4 teaspoon salt to help vegetables release water. Cook, stirring often, until vegetables begin to wilt and most of the water has evaporated, 5 to 7 minutes. Season with black pepper to taste. Remove from heat and transfer mixture to a platter.
• Place ricotta cheese in a bowl. Beat in egg yolk and remaining oil until smooth. Season with salt and black pepper. Spread ricotta mixture to within 1/2-inch of the edges of the puff pastry. Sprinkle Gruyere cheese on top, then cover with mushroom mixture.
• Bake in the preheated oven until crust is golden brown and crisp, 20 to 25 minutes.

MUSHROOM PASTRY TARTS

Steps:

• In a small dry skillet, toast walnuts over low heat 5-7 minutes or until lightly browned, stirring occasionally. Remove and set aside., In a large skillet, heat 2 tablespoons oil over medium heat. Add onions; cook and stir 6-8 minutes or until softened. Reduce heat to medium-low; cook 20-22 minutes or until onions are deep golden brown, stirring occasionally. Add garlic, brown sugar, salt and pepper; cook 1 minute longer. Transfer to a small bowl., Add wine to pan, stirring to loosen browned bits. Bring to a boil. Cook and stir 1 minute; pour over onions. In same skillet, heat remaining oil over medium-high heat. Add mushrooms and 1 teaspoon thyme; cook and stir 8-10 minutes or until liquid is almost absorbed. Stir in onions. Remove from heat; cover and set aside., Preheat oven to 400°. Unfold puff pastry. On a lightly floured surface, roll pastry into a 12-in. square. Cut into two 12x6-in. rectangles. Transfer to baking sheet. Using a sharp knife, score 1/2 in. from edges of each pastry (do not cut through). Using a fork, poke holes in pastry. Bake 10-12 minutes or until puffed and lightly browned. Remove from oven. Press down center with a spoon if necessary. Reduce oven setting to 350°., Spoon mushroom mixture over tarts. Sprinkle with walnuts; top with cheese. Sprinkle with remaining thyme. Bake 5 minutes longer or until cheese is melted. Cut each tart into six pieces.