Bacon & Mushroom Tartlets

Bacon and mushroom tartlets on a white platter.

5 from 7 votes

Savory dough cups the creamy bacon, onion, and mushroom filling in these fabulous Bacon & Mushroom Tartlets! Perfect for parties, gatherings, or as an appetizer, these tasty treats are always a hit!

Prep Time15

Cook Time13

Dough Chilling Time1

Course: Appetizers

Cuisine: American

Keyword: bacon, bacon and mushroom tartlet, cream cheese, mushrooms, pizza dough, tartlet, tarts

Servings: tartlets

Calories: 83kcal

Author: Chef Jenn

Equipment

mini muffin pan

Ingredients

8 ounces cream cheese softened
1 stick butter 8 tbsp; softened
2 tablespoons minced fresh chives or 1 tablespoon dried chives
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
6 strips bacon chopped
8 ounces mushrooms chopped finely
1/2 cup chopped onion
2 cloves garlic minced
2 tablespoons bourbon or sherry
1/2 cup sour cream
1/2 cup Parmesan cheese divided
3 tablespoons chopped parsley
salt and pepper to taste
1 egg whipped with a fork

Instructions

To make the dough:

Mix the softened butter and softened cream cheese in a stand mixer with the paddle attachment (an electric hand mixer also works for this step) until light and fluffy; about 3 minutes.
Add the chives, flour, and salt. Mix until a stiff dough forms; 2-3 minutes.
Divide the dough into 2 disks and wrap them with plastic wrap, and pop them into the fridge for an hour or so, or even overnight.

For the filling:

Cook the bacon in a skillet until crisp, then drain the bacon on paper towels. Remove all but about 2 tablespoons of bacon fat in the skillet.
Cook the mushrooms and onions in the remaining bacon fat in the skillet until the onions are soft and translucent and the mushroom's liquid has evaporated; about 5 minutes.
Add the red bell pepper and garlic, and saute for an additional minute.
Deglaze the pan with the bourbon, and cook until nearly all the liquid is gone.
Turn off the heat and stir in the bacon, sour cream, all but 2 tablespoons of Parmesan, and parsley. Stir well and season. Let the mixture cool or pop it into the fridge.

To assemble:

Roll out the dough on a lightly floured surface until it is about 1/4 inch thick. Super cold dough will roll out nicely.
Cut the dough into 2-3 inch squares, or just big enough to fit into the mini muffin pan with the corners and edges sticking up a bit.
Press the squares into the mini muffin tin and then fill them with a heaping tablespoon of the cooled filling.
Mix the fork-whipped egg with 1 tablespoon of water and brush the edges and corners of the pastry with this egg wash.
Top each filled cup with a small pinch of the remaining shredded Parmesan cheese.
Bake the Bacon and Mushroom Tartlets at 425-F until the edges are lightly brown and the filling is hot and bubbling.
Serve the tartlets slightly warm or at room temperature.

Notes

Chef Jenn's Tips

The butter and cream cheese should be very soft (not melted) for them to mix together. Let them sit out at room temperature for at least an hour before mixing the dough.
Flour the countertop and your rolling pin before rolling the dough, and reroll the scraps as needed.
Very cold dough will roll better, and stick less, than soft dough, so make sure it has time in the fridge to chill.
You don't need a fancy cutter to cut the dough, a regular kitchen knife will do just fine.

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