Bacon, mushrooms and smoked cheese– what more could you want in a fall recipe? My Bacon & Mushroom Tartlets are salty, savoury, smoky and have a crispy texture thanks to puff pastry.
You can enjoy these Bacon & Mushroom Tartlets as a breakfast or brunch treat or even as a snack! Read on down below to see how I made them!
This recipe was developed in collaboration with Red Barn Market.
Using the Best Bacon in Town
I always like to use Red Barn Markets Double Smoked Bacon whenever I am making a savoury recipe that uses bacon. It is not too salty and has incredible smoky hickory flavour from their smokehouse. I also love that the bacon is cut to the perfect thickness, and they always choose the perfect cuts of meat that have a good ratio of meat and fat.
If you have not tried Red Barn Markets Double Smoked Bacon (and are a local in Victoria/Vancouver Island) you should definitely try it out in this recipe!
Bacon + Mushrooms= A Match Made in Heaven
This savoury bacon and mushroom filling is the true star of this recipe. The filling has the perfect balance of salt and smokiness from the bacon as well as lots of umami flavour from the crimini mushrooms. This combination is a match made in heaven!
To enhance the flavour of these star ingredients, I add in some chopped shallots and some fresh thyme leaves. These ingredients pair so well with bacon and mushrooms…plus they are great for fall!
Layering Smoky Flavours
After making the bacon and mushroom filling, I place it in the centre of a puff pastry round. I simply roll out a piece of store-bought puff pastry to a 6×6 inch square and use a 3 inch round cookie cutter to create the rounded shape. To avoid excess waste, you can cut the puff pastry into squares or even cut out triangles as well!
After placing the filling in the centre of each puff pastry round, I top it off with another one of my favourite Red Barn Market products: Smoked Gouda. Their Smoked Gouda is smoked in the same way as their bacon which adds another wonderful layer of smoky flavour to this recipe. Plus, the cheese is so creamy and flavourful….I could basically eat the whole brick on it’s own 🤪
Enjoy this Recipe this Fall
After baking the Bacon & Mushroom Tartlets in the oven, they puff up and turn a beautiful golden brown. A final sprinkle of fresh thyme leaves adds a pop of colour to this dish and enhances all the wonderful fall flavours.
I hope that you enjoy this recipe this fall with your friends and family!
Get the Recipe!
Bacon and Mushroom Tartlets
- 6 strips Red Barn Double Smoked Bacon
- 2 cups crimini mushrooms finely chopped
- ¼ cup shallots finely chopped
- 2 teaspoons fresh thyme leaves removed from the stem
- 1 teaspoon ground black pepper
- 2/3 cup Red Barn Smoked Gouda cheese grated
- 2 sheets puff pastry
- ¼ cup all-purpose flour for rolling out the pastry
- 1 egg beaten
- 1 tablespoon milk
- Heat a large frying pan over medium-high heat. Once hot, add the bacon strips and cook for 3-4 minutes per side, until the bacon is crisp. Once cooked, remove from the pan and drain on a paper towel. Let the bacon cool and then chop finely.
- Drain all but 1 tablespoon of bacon fat from the frying pan. Reheat the frying pan over medium-high heat. Once hot, add the finely chopped mushrooms, shallot and black pepper. Stir to combine and cook for 10 minutes, or until the mushrooms and onions have softened and have released all their water.
- Remove the mushroom mixture from the heat and add in the chopped bacon, thyme leaves and ½ cup of the smoked gouda. Mix to combine and let cool completely.
- Preheat the oven to 400 degrees F.
- Sprinkle some flour over a clean work surface. Use a rolling pin to roll out the puff pastry into two 6x6 inch squares. The puff pastry should be 1 cm thick.
- Use a 3-inch round cookie cutter to cut out 4 circles per sheet of puff pastry then place the rounds on a parchment-lined baking tray.
- Use a fork and prick the center of each puff pastry round three times. This will keep the puff pastry from puffing up too much in the oven and will help to hold the filling.
- In a small bowl, combine the egg and the milk to create an egg wash. Use a pastry brush to brush the egg wash on top of each puff pastry round.
- Place a heaping tablespoon of the bacon and mushroom mixture into the center of each puff pastry round, leaving a 2-cm border around the outside. Top each round with 1-2 teaspoons of the smoked gouda cheese.
- Place the tartlets in the oven and bake for 20-22 minutes, or until the pastry has puffed up and is golden brown.
- Garnish with a sprinkle of fresh thyme leaves and enjoy!