Smoked Alsatian Tart
A hearty, savory tart filled with smoky Alsatian flavors, perfect for a chilly evening.
Ingredients
- ●1 sheet Alsatian Tart Cruststore-bought or homemade
- ●6 slices Smoked Baconthick-cut, applewood-smoked
- ●1 cup Caramelized Onionsslow-cooked in olive oil
- ●1 cup Monsoon Mushroomssliced, sautéed in butter
- ●1 cup, shredded French Gruyèrenutty, creamy cheese
- ●2 tbsp Fresh Thymechopped, for garnish
Instructions
- 1
Preheat oven to 425°F (220°C). Roll out the Alsatian Tart Crust to a thickness of 1/8 inch.
- 2
In a large skillet, cook the smoked bacon over medium heat until crispy. Remove from heat and set aside.
- 3
In the same skillet, add the caramelized onions and cook for an additional 2-3 minutes.
- 4
Add the monsoon mushrooms to the skillet and cook until they release their moisture and start to brown.
- 5
In a separate bowl, mix together the French Gruyère and chopped thyme.
- 6
Spread the Gruyère mixture evenly over the tart crust, leaving a 1-inch border around the edges.
- 7
Arrange the cooked bacon and mushroom mixture on top of the Gruyère layer.
- 8
Fold the edges of the tart crust up over the filling, pressing gently to seal.
- 9
Brush the crust with a little water and sprinkle with additional thyme if desired.
- 10
Bake the tart for 25-30 minutes, or until the crust is golden brown and the filling is heated through.
- 11
Remove from the oven and let cool for 10-15 minutes before slicing and serving.