CHANTERELLE MUSHROOM AND BACON TARTLETS
Wild chanterelle mushrooms and bacon combine wonderfully in this impressive and elegant starter.
Provided by GOODHOOD
Categories Appetizers and Snacks Vegetable Mushrooms
Time 40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat olive oil in a large skillet over medium heat. Saute shallots until they begin to brown. Add garlic and mushrooms, and cook until tender. Deglaze pan with brandy, and season with thyme, parsley, salt, and pepper. Remove from heat, and allow to cool.
- In a large bowl, combine egg, milk, Swiss cheese, cream cheese, and bacon. Fold in mushroom mixture. Spoon evenly into phyllo cups, and place cups on baking sheet.
- Bake in preheated oven for 15 to 20 minutes, or until filling is set.
Nutrition Facts : Calories 108.7 calories, Carbohydrate 7 g, Cholesterol 24.9 mg, Fat 6.2 g, Fiber 0.2 g, Protein 4.3 g, SaturatedFat 1.9 g, Sodium 132.4 mg, Sugar 0.6 g
MUSHROOM AND BACON TART
This is a Martha Stewart recipe that I made recently for brunch. I used a mixture of cremini and white button mushrooms in the filling, and also made Martha's recipe for Pâte Brisée (I made it the dough the day before and kept it in the fridge), and found it to be much more flavorful than the standard piecrust I've used for other pies and tarts. Note: After making the dough, it needs to be refrigerated 1 hour before it can be used.
Provided by TasteTester
Categories Breakfast
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- To make pâte brisée:.
- Pulse flour and salt in a food processor. Add butter and pulse until mixture resembles coarse meal with some larger pieces left. With machine running, slowly add ice water until dough just holds together. Turn dough onto a lightly floured surface and knead once to combine. Shape dough into a rectangle. Wrap in plastic and refrigerate for at least 1 hour (or up to 2 days), or freeze for up to 1 month.
- For tart:.
- Preheat oven to 375º F. 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 pâte brisée 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.
Nutrition Facts : Calories 384.4, Fat 27.5, SaturatedFat 16.1, Cholesterol 90.6, Sodium 361.4, Carbohydrate 27.1, Fiber 1.4, Sugar 1.6, Protein 8
LEEK, CHEESE & BACON TART
This tart looks as impressive as it tastes. Leftovers are great for lunchboxes too
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 35m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a frying pan, then gently fry the leeks until soft, about 5 mins. Cool. Unroll the pastry onto a baking sheet. Spread the soft cheese over the pastry to within 3cm of the edges. Scatter over the leeks, bacon and grated emmental.
- Flip the edges of the pastry over the filling. Bake for 20 mins until golden.
Nutrition Facts : Calories 637 calories, Fat 49 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 2.2 milligram of sodium
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