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Mushroom Tart


  • 1 sheet frozen puff pastry thawed
  • 3 slices bacon cut up into small pieces
  • 2 TBS chopped sweet onion
  • 1 garlic clove minced
  • 4 ounces fresh mushrooms
  • 1 tsp. herbs de Provence
  • 2 TBS white wine
  • 1/2 cup cream cheese
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/3 cup shredded provolone or swiss cheese


  • Preheat your oven - 425°. Roll out puff pastry to fit a small tart pan, or you can free form it on a parchment lined baking sheet. Place pastry in the refrigerator while you make the filling.
  • Filling:
  • Roughly chop the mushrooms - leave a couple to garnish the top with if you want.
  • Cook the bacon pieces, onion, garlic, chopped mushrooms, and herbs de Provence over medium heat until bacon is fully cooked and the mushrooms have released most of their liquid. Add the wine and continue to cook until the liquid is mostly evaporated. Remove from heat and stir in the cream cheese, stir till smooth, adding the salt and pepper. Mix in shredded cheese.
  • Spoon filling into chilled pastry. Use the reserved mushrooms to garnish top if you want to.
  • Bake 20 minutes or until the puff pastry is golden and the tart filling is browning a bit.


The filling could be made ahead of time and kept in the fridge till you are ready to bake it. This makes a wonderful appetizer or a great light meal when paired with a salad and a glass of your favorite wine.