MUSHROOM AND BACON TART
Portions : 4 - Preparation : 15 minutes - Cooking : 25 minutes
Ingredients
- ½ sheet pure butter puff pastry
- 75 ml (5 tablespoons) mushrooms (porcini, oyster mushrooms, Paris, Oyster King, etc.), sliced
- 45 ml (3 tbsp.) Mycryo cocoa butter
- 2 garlic cloves, minced
- 1 sprig thyme, leaves removed
- 30 ml (2 tbsp.) white vinegar
- 4 eggs
- 8 slices bacon, cooked, crisp and chopped
- ½ bunch chives, snipped
- 60 ml (4 tbsp.) flat-leaf parsley, chopped
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 200° C (400° F).
- Cut puff pastry into 4 equal rectangles.
- Place the pastry rectangles on a baking sheet. Prick the pastry with a fork and bake for 20-25 minutes, until golden-brown.
- Meanwhile, coat the mushrooms with Mycryo cocoa butter.
- In a hot frying pan, sauté the mushrooms over high heat for 4 minutes.
- Add the garlic and thyme, and season with salt and pepper.
- Add the vinegar to a pan of simmering water. Break each egg into an individual pot, place in water and cook for 4 minutes.
- Remove the eggs from the water and pat dry on kitchen paper.
- Top each piece of puff pastry with mushrooms, an egg, bacon and a sprinkling of chives and parsley.
