The smell of bacon alone drifting through the kitchen is enough to make your mouth water but throwing some tomatoes and Boursin cheese into the mix makes an incredible savory tart.
Bacon has been part of the fabric of the North American culture and diet for what seems like forever. It’s added a new level of savory smokiness to sandwiches. It’s been crumbled into bits and sprinkled on salads. It’s even got its own ‘religious’ following. Bacon and tomatoes are versatile ingredients that can be paired with a wide variety of foods to create delicious dishes. Both ingredients have a rich flavor profile that can complement and enhance the taste of other ingredients.
If you’ve never had Boursin, you are definitely missing out. Originating in Normandy, France, Boursin has quite an interesting history. Boursin is perfect for this tart because it has a naturally creamy texture, is relatively easy to spread, and packs a punch of flavor just by using this one ingredient.
Then there’s that convenient, frozen puff pastry… no fuss, no muss and ready when you need it. What’s not to love about golden brown flaky-crisp layers with a rich and buttery flavor?!
So, put it all together and what have you got … an amazingly good savory tart!
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PIECES
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- 170 gm (6 slices) bacon
- 150 gm red onion, sliced or chopped
- 250 gm cremini mushrooms, sliced
- 2 sheets frozen puff pastry, thawed
- 150 gm garlic & herb Boursin cheese
- 100 gm extra old white cheddar, grated
- 3 Roma tomatoes, seeded & sliced about 1/4-inch thickness (you will need about 18 slices)
- 1 Tbsp garlic, minced
- salt & pepper to taste
- Italian seasoning
- 1 egg + 1 Tbsp water to make egg wash
Ingredients
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- In a saucepan, fry bacon. Drain on paper towels & crumble.
- In the same saucepan, add onion & sprinkle with some salt. Sauté until almost tender then add mushrooms & cook until moisture is released & evaporated.
- Preheat oven to 400 F.
- On a sheet of parchment paper, lay out the 2 sheets of puff pastry slightly overlapping about 1/2-inch to form a 16 x 9-inch rectangle (cut off any excess pastry). Press the overlapped seam together with a fork. With a sharp knife, score pastry about 1/2-inch in from edges. With any excess pastry that is left over, cut into thin strips & place around the outside edge to help form a 'lip'.
- Spread the Boursin cheese over pastry but NOT on the border. Sprinkle grated cheddar evenly on top.
- Top the cheeses with the onion/mushroom mixture. Then add seeded tomato slices & sprinkle with minced garlic. Season with salt, pepper & Italian seasoning. Distribute crumbled bacon over tart evenly. Brush edges of pastry with a bit of egg wash.
- Bake for about 30 minutes or until the tart is crisp & golden.
