Food & Cooking Recipes Appetizers Mushroom-and-Bacon Tart 3.6 (19) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 12 A savory tart is ready to be served on vintage majolica plates. Ingredients 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 Directions 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. 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. 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. Rate it Print