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    Mushroom and Bacon Tarts with Creamy Goat's Cheese

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      Mushroom and Bacon Tarts with Creamy Goat's Cheese

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    Mushroom and Bacon Tarts with Creamy Goat's Cheese

    These quick and easy tarts are drizzled with a creamy goat’s cheese sauce and make a simple, but flavour-packed, light lunch or supper.

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4


    • 1 tbsp olive oil, plus extra for greasing
    • 375g pack Saxby’s Ready Rolled Puff Pastry
    • 100g smoked thin-cut streaky bacon rashers, roughly chopped
    • 500g white cup mushrooms, quartered
    • 100ml milk
    • 150g tub Coeur de Lion Chavroux Goat’s Cheese


    1. Preheat the oven to 200°C, gas mark 6. Brush a large baking sheet with a little olive oil. Unroll the pastry and divide into 4 equal-sized rectangles. Transfer to the baking sheet and score a line 1cm from the edge of each rectangle, making sure you don’t cut right through to the base. Cook for 20 minutes until risen and golden.
    2. Meanwhile, heat a non-stick frying pan then add the bacon and dry fry for 4-5 minutes until starting to crisp. Remove from the pan. Add the olive oil to the pan followed by the mushrooms, and fry for 5-6 minutes until the mushrooms are brown and juicy.
    3. Lift out the puffed centres of the pastries and discard, leaving shallow cases. Stir the bacon into the mushrooms and pile the mixture into the pastry cases. Return to the oven for about 3 minutes to warm through.
    4. Pour the milk into the frying pan and season with plenty of black pepper. Dot the cheese into the pan and heat gently, stirring, until the cheese melts to make a smooth sauce.
    5. Transfer the pastries to serving plates. Spoon the sauce over and serve with a lightly dressed watercress salad.

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    Cook's tips

    Make ahead up to the stage of filling the pastries with the mushroom and bacon mixture. When ready to serve, heat through in the oven for 10 minutes before spooning the sauce over.

    Drinks recommendation

    Sauvignon Blanc is a classic match for goat’s cheese.


    Average user rating

    4 stars