Mushroom and Bacon Tart
Mushroom and Bacon Tart
50g butter, softened but melted
2 tablespoons chopped chervil, (or parsley), plus extra sprigs for
serving
1 tablespoons Dijon mustard
1 tablespoons finely chopped red onion
salt and freshly ground black pepper
250g (made with butter) flaky puff pastry
250g button mushrooms, sliced 1cm thick
2 rashers, water and chemical-free bacon, rind removed, bacon
diced 2cm
1 egg yolk, beaten lightly
Preheat the oven to 200°C
Put the butter, chervil, mustard and onion into a shallow bowl and mash until well mixed.
Reserve.
Roll the pastry out into a rectangle 35cm by 15cm
Place on a baking tray.
Brush the edge with water and fold it in all around the edge of the pastry 2cm.
Prick the area inside the border with a fork.
Neatly pile the mushrooms inside the border.
Sprinkle the bacon evenly on top
Put small pieces of the butter all over the mushrooms and bacon.
Brush the border with the egg yolk.
Place in the oven for 25-30 minutes until very well cooked.
Remove from the oven, sprinkle with extra chervil sprigs and serve in slices.
Serves 4.
