Mushroom-and-Bacon Tart


A savory tart is ready to be served on vintage majolica plates.


  • 3 slices slab or regular bacon, cut into ¼-inch pieces (½ cup)

  • 2 garlic cloves, minced (2 teaspoons)

  • 1 medium onion, thinly sliced (1 cup)

  • 1 tablespoon unsalted butter

  • 3 cups thinly sliced white or cremini mushrooms (10 ounces)

  • Coarse salt and freshly ground pepper

  • 2 tablespoons heavy cream

  • 1 teaspoon Dijon mustard

  • Pate Brisee for Mushroom-and-Bacon Tart

  • All-purpose flour, for surface

  • 2 plum tomatoes, sliced ¼ inch thick

  • 3 ounces sharp cheddar cheese, coarsely grated (¾ cup)

  • 1 large egg, lightly beaten, for egg wash


  1. Preheat oven to 375 degrees. Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Using a slotted spoon, transfer to a bowl. Add garlic and onion to skillet. Cook until onion is translucent, about 5 minutes. Add to bacon.

  2. Return skillet to heat, and melt 1/2 tablespoon butter. Add 1 1/2 cups mushrooms and 1/4 teaspoon salt, and cook until golden on edges and softened, about 5 minutes. Transfer to a plate. Repeat with remaining 1/2 tablespoon butter and 1 1/2 cups mushrooms. Stir cream and mustard into last batch in skillet, and cook for 30 seconds. Add to bacon-onion mixture, along with first batch of mushrooms. Let cool.

  3. Roll out pate brisee to a 12-by-18-inch rectangle (about 1/8 inch thick) on a lightly floured surface. Transfer to a parchment-lined baking sheet. Spread mushroom-bacon mixture over dough, leaving a 3-inch border. Tuck tomatoes into filling, leaving some poking out. Sprinkle with cheddar. Fold in edges to form a 6-inch-wide open-topped crust; brush crust with egg wash. Bake until golden brown and center is bubbling, about 55 minutes. Serve warm or at room temperature.

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