I LOVE mushrooms! It’s one of those foods that people either love or hate. If you fall into the latter category, click here, there is nothing in this post for you. If you are a mushroom lover like me, you have to try this recipe at least once over the holidays. A big thanks to my sister Sue for being my idea bouncing board and eager guinea pig for this recipe.
- 1 sheet frozen puff pastry, thawed
- 2 slices bacon, chopped
- 2 tbsp minced red (or yellow) onion
- 1 clove garlic, minced
- 4 oz cremini or mini bella mushrooms, cleaned and rough chopped, have another 1 or 2 extra for garnish, thinly sliced.
- 1 tsp dry herbes de Provence
- 2 tbsp dry white wine
- 1/2 cup (half of a small tub) of light cream cheese
- 1/2 tsp each of salt and black pepper
- 1/3 cup shredded Mozzarella or Provolone cheese
To make the filling, cook the chopped bacon, onion, garlic, chopped mushrooms and herbes de Provence over medium heat until the bacon is cooked and the mushrooms have released most of their liquids. Add the wine and continue to cook until the liquid is mostly evaporated. Remove from heat and stir in the cream cheese until smooth, also adding the salt and pepper. Mix in the shredded cheese and then bring the tart pastry out of the fridge and spoon the filling into it. Using the reserved sliced mushrooms, decorate as desired.Bake for 20 minutes or until the puff pastry is golden brown and the tart filling is also browning. Serve as small wedges for party apps or cut into four and serve with a salad for a decadent holiday brunch.
You could easily prepare the filling ahead of time and store in the fridge along with some thawed puff pastry to have fresh, super-quick and unforgettable snacks for pop-in guests.
Approximate nutritional values, based on recipe calculator on Sparkpeople.com. Per serving (1/16th of recipe) 120 calories, 8.3g fat (2.3g saturated), 7.8g carb (0g fiber), 3.6g protein, this will vary based on your specific ingredients.
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