I am a huge fan of phyllo dough. It's a perfect base for many recipes, and one of my new favorites is this Phyllo Dough Bacon Mushroom Tart. It's seriously simple to throw together, and it packs tons of flavor. That makes it a great option for any meal, but I love it for a tasty Sunday brunch.
Phyllo Dough Bacon Mushroom Tart
If you haven't worked with phyllo dough in the past, you'll find it in your grocery freezer section near the frozen dessert items. It's a great product that when treated properly can puff up beautifully, as it does wth this Phyllo Dough Bacon Mushroom Tart.
When making this tart, you can use a traditional tart pan, but I believe it works easier and has better results in a basic sheet pan. Making a tart doesn't require fancy tools, just delicious ingredients, and a few tricks up your sleeve. Our top tip for this mushroom tart is to use the already made phyllo dough as your base.
Ingredients:
6 sheets phyllo pastry
8 slices bacon, cooked
4 cups mushrooms, fresh, sliced
1 cups provolone, shredded
½ cups parmesan, shredded
½ onion, small, diced
¼ cups balsamic vinegar glaze
1 tablespoon butter
1 teaspoon garlic
½ cup butter, melted
1 teaspoon thyme, dried
as desired salt and pepper
Directions:
- Preheat oven to 350
- In a fry pan, melt butter and begin to sauté onions. When soft, add the bacon, garlic, thyme and mushrooms. Cook so that mushrooms soften and brown. Add salt and pepper. Set aside.
- Take the sheets of pastry, and working quickly, lay one sheet down on a tart pan, letting the sides of the pastry lay over the edges of the pan. Brush liberally with butter. Add the second sheet going the opposite way, and again, butter liberally. Repeat this until you’ve used all the pastry sheets.
- Gather up each side of the overhanging pastry and scrunch it up loosely on the sides of the pan to form a “crust” or barrier with the phyllo.
- Sprinkle the shredded provolone over the bottom the tart shell. Add the mushroom filling on top of the cheese, and then top with the parmesan.
- Bake the tart for approximately 25 minutes or until the pastry begins to brown.
- Eat warm or cool completely. When serving, garnish with the balsamic vinegar glaze drizzle.
Ingredients
- 6 sheets phyllo pastry
- 8 slices bacon, cooked
- 4 cups mushrooms, fresh, sliced
- 1 cups provolone, shredded
- ½ cups parmesan, shredded
- ½ onion, small, diced
- ¼ cups balsamic vinegar glaze
- 1 tablespoon butter
- 1 teaspoon garlic
- ½ cup butter, melted
- 1 teaspoon thyme, dried
- as desired salt and pepper
Instructions
- Preheat oven to 350
- In a fry pan, melt butter and begin to sauté onions. When soft, add the bacon, garlic, thyme and mushrooms. Cook so that mushrooms soften and brown. Add salt and pepper. Set aside.
- Take the sheets of pastry, and working quickly, lay one sheet down on a tart pan, letting the sides of the pastry lay over the edges of the pan. Brush liberally with butter. Add the second sheet going the opposite way, and again, butter liberally. Repeat this until you’ve used all the pastry sheets.
- Gather up each side of the overhanging pastry and scrunch it up loosely on the sides of the pan to form a “crust” or barrier with the phyllo.
- Sprinkle the shredded provolone over the bottom the tart shell. Add the mushroom filling on top of the cheese, and then top with the parmesan.
- Bake the tart for approximately 25 minutes or until the pastry begins to brown.
- Eat warm or cool completely. When serving, garnish with the balsamic vinegar glaze drizzle.
Imagine the rave reviews you'll receive when you serve this Phyllo Dough Bacon Mushroom Tart to your friends and family. It's such a great meal that is rich in flavor. You can dress it up even more with slices of fresh tomato on top, or a bit of freshly shaved Parmesan at the last moment.
More Delicious Recipes:
