Mushroom Tarts with Bacon

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Everything is better with bacon, and this tasty dish is certainly no exception! The sweet smoky notes Nueske’s award-winning Smoked Bacon brings to this recipe make it simply irresistible.

Prep Time: 45 min
Cook Time: 25 min
Total Time: 70 min
Serves: 15-20


  • Tart Shells
  • 2 C. flour
  • 1/4 C. butter, chilled and chopped
  • 1 egg
  • cold water, as needed
  • Mushroom Bacon Ragout:
  • 3 Tbsp. butter
  • 4 green onions, chopped
  • 2 cloves garlic, crushed
  • 5 oz. shitake mushrooms, thinly sliced
  • 5 oz. oyster mushrooms, cut into pieces
  • 5 oz. portabella mushrooms, thinly sliced and cut into pieces
  • 1 Tbsp. flour
  • 1/4 C. chicken broth
  • 1/4 C. cooking sherry
  • 1/2 C. cream
  • 10 slices Nueske's Smoked Bacon, cut 1/4 in fried crisp (reserve half for the top)


Tart Shells: Lightly grease 24-30 cups of mini muffin tin. Preheat oven to 400º. Blend butter into flour with fork or pastry blender until it is crumbly. Add the egg and blend together. Add a little cold water at a time until dough is pliable. Cool in refrigerator for 30 minutes. Then roll dough and cut into thin rounds to press into the muffin cups. Prick with fork and bake for 6-8 minutes. Cool before filling.

Tart Filling: Melt butter in large frying pan. Sauté the onion and garlic. Add the mushrooms and sauté an additional 4 minutes. Add the flour and stir another minute. Add the broth and sherry and cook for 1 minute. Then add the cream and cook for an additional minute or two. Add half the bacon. Spoon into prepared pastry tarts. Garnish with remaining bacon. Serve warm.


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