Creamy Mushroom Tart

• Meat

  • 1 Bacon

• Produce

  • 1 Cremini \ mini bella mushrooms
  • 1 Garlic
  • 1 tsp Herbes de provence, dry
  • 1 Onion

• Baking & Spices

  • 1 Salt

• Bread & Baked Goods

  • 1 thawed sheet Puff pastry, frozen

• Dairy

  • 2 cup Light cream cheese - 1
  • 1 Mozzarella or provolone cheese

• Beer, Wine & Liquor

  • 2 tbsp White wine, dry

Found on yumexpert.com

Ingredients

• frozen puff pastry (thawed )– 1 sheet
• bacon (chop it) – 2 slices
• onion – red or yellow (mince it) – 2 tablespoons
• garlic (mince it)– 1 clove
• cremini \ mini bella mushrooms (clean and chop roughly) – 4 oz
• dry herbes de Provence – 1 teaspoon
• dry white wine – 2 tablespoons
• light cream cheese – 1\2 cup
• salt – 1\2 teaspoon and black pepper – 1\2 teaspoon
• Mozzarella or Provolone cheese (shred it) – 1\3 cup

Directions

• Your oven is preheated to 425 degrees. Roll out your pastry to make it suitable to a small pan of any form, or put it free-form on baking sheet. Put the pan in the fridge for the time of the filling preparing. Cook all of the ingredients over medium heat until the bacon is done and the mushrooms have released their liquids. Add the wine and go on cooking until the liquid is nearly evaporated. Take away from heat and add the cream cheese stirring in until smooth, put the salt and pepper. Add and stir in the shredded cheese and then take the tart pastry out of the fridge and put a spoon of the filling into it. Time of baking - 20 minutes or until the puff pastry is golden brown.