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Puff pastry tarts with mushrooms

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Ingredients for 6 servings:

  • 300 g puff pastry, frozen
  • 200 g bacon, streaky
  • 1 m.-sized onion(s)
  • ½ cup(s) mushrooms from the can
  • 1 tbsp tomato paste
  • ½ tsp salt
  • ½ tsp pepper
  • 25 g butter
  • 1 tbsp flour
  • 2 eggs, including the yolk

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Thaw the puff pastry. Dice the bacon and onion. Fry the bacon cubes and add the onion, frying until golden brown. Add the butter and mushrooms. Season with tomato paste, salt, and pepper. Roll out the puff pastry to the thickness of a knife’s back, divide into 12 rectangles. Lay out the filling in strips. Brush the edges of the pastry with water and form pockets. Prick the pastries with a fork and brush with egg yolk. Bake in a preheated oven at 180°C on the middle rack for 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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