Pate Brisee For Mushroom And Bacon Tart Recipes

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MUSHROOM-BACON PARTY PATE



Mushroom-Bacon Party Pate image

Make and share this Mushroom-Bacon Party Pate recipe from Food.com.

Provided by yooper

Categories     Spreads

Time 1h50m

Yield 16-20 serving(s)

Number Of Ingredients 12

2 lbs fresh mushrooms, chopped very fine
1/2 lb bacon (or more, to taste)
2/3 cup onion, chopped very fine
2/3 cup celery, chopped very fine
4 eggs
8 ounces cream cheese, at room temperature
1/2 cup fresh parsley, chopped very fine
2 cups dried breadcrumbs
1 tablespoon salt
1 tablespoon rosemary, dried
1 tablespoon oregano, dried
1/4 tablespoon ground black pepper

Steps:

  • Fry the bacon and crumble it as fine as possible.
  • Reserve some of the grease.
  • Chop the mushrooms, onion, celery, and parsley as fine as possible.
  • A food processor works best, but you can do it by hand if need be.
  • Saute the onion and the celery in the bacon grease until soft, then remove from the grease and drain.
  • Meanwhile, beat the cream cheese slightly, and then beat in the eggs.
  • Add all other ingredients to the egg/cheese mixture.
  • Mix thoroughly.
  • Grease a large loaf pan, line with foil, and then grease the foil.
  • Pat the mixture into the loaf pan and cover loosely with foil.
  • Bake for 1 1/2 hours at 400 degrees F.
  • Let cool completely before serving.
  • This pate is actually best when refrigerated before serving.
  • Serve with crackers or bread slices.

Nutrition Facts : Calories 203.3, Fat 13.5, SaturatedFat 5.8, Cholesterol 78.1, Sodium 720, Carbohydrate 13.2, Fiber 1.5, Sugar 2.3, Protein 8

MUSHROOM-AND-BACON TART



Mushroom-and-Bacon Tart image

A savory tart is ready to be served on vintage majolica plates.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 13

3 slices slab or regular bacon, cut into 1/4-inch pieces (1/2 cup)
2 garlic cloves, minced (2 teaspoons)
1 medium onion, thinly sliced (1 cup)
1 tablespoon unsalted butter
3 cups thinly sliced white or cremini mushrooms (10 ounces)
Coarse salt and freshly ground pepper
2 tablespoons heavy cream
1 teaspoon Dijon mustard
Pate Brisee for Mushroom-and-Bacon Tart
All-purpose flour, for surface
2 plum tomatoes, sliced 1/4 inch thick
3 ounces sharp cheddar cheese, coarsely grated (3/4 cup)
1 large egg, lightly beaten, for egg wash

Steps:

  • Preheat oven to 375 degrees. Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Using a slotted spoon, transfer to a bowl. Add garlic and onion to skillet. Cook until onion is translucent, about 5 minutes. Add to bacon.
  • Return skillet to heat, and melt 1/2 tablespoon butter. Add 1 1/2 cups mushrooms and 1/4 teaspoon salt, and cook until golden on edges and softened, about 5 minutes. Transfer to a plate. Repeat with remaining 1/2 tablespoon butter and 1 1/2 cups mushrooms. Stir cream and mustard into last batch in skillet, and cook for 30 seconds. Add to bacon-onion mixture, along with first batch of mushrooms. Let cool.
  • Roll out pate brisee to a 12-by-18-inch rectangle (about 1/8 inch thick) on a lightly floured surface. Transfer to a parchment-lined baking sheet. Spread mushroom-bacon mixture over dough, leaving a 3-inch border. Tuck tomatoes into filling, leaving some poking out. Sprinkle with cheddar. Fold in edges to form a 6-inch-wide open-topped crust; brush crust with egg wash. Bake until golden brown and center is bubbling, about 55 minutes. Serve warm or at room temperature.

MUSHROOM BACON PATE



Mushroom Bacon Pate image

Provided by dancersrecipes

Time 3h

Yield 10

Number Of Ingredients 12

2 pounds fresh mushrooms, chopped very fine
1/2 pound bacon (or more, to taste)
2/3 cup onion, chopped very fine
2/3 cup celery, chopped very fine
8 ounces cream cheese, at room temperature
4 eggs
1/2 cup parsley, chopped very fine
2 cups dry bread crumbs
1 teaspoon salt
1 teaspoon dried rosemary
1 teaspoon dried oregano
1/4 teaspoon ground black pepper

Steps:

  • Fry the bacon and crumble it as fine as possible. Reserve some of the grease. Chop the mushrooms, onion, celery, and parsley as fine as possible. A food processor works best, but you can do it by hand if need be. Saute the onion and celery in the bacon grease until soft, then remove from the grease, and drain. Meanwhile, beat the cream cheese slightly, and then beat in the eggs. Add all other ingredients to the eggs/cheese mixture. Mix thoroughly. Grease a large loaf pan or two small, line with foil, and then grease the foil. Pat the mixture into the loaf pan and cover loosely with foil. Bake for 1 1/2 hours at 400 degrees F. Let cool completely before serving. NOTE: This pate is actually best when refrigerated before serving. Serve with crackers, or with bread cut into shapes with cookie cutters.

PATE BRISEE FOR MUSHROOM-AND-BACON TART



Pate Brisee for Mushroom-and-Bacon Tart image

Use this recipe to make our Mushroom-and-Bacon Tart.

Provided by Martha Stewart

Categories     Pie & Tarts Recipes

Yield Makes enough for 1 tart

Number Of Ingredients 4

2 1/2 cups all-purpose flour, plus more for surface
1 teaspoon salt
8 ounces (2 sticks) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water

Steps:

  • Pulse flour and salt in a food processor. Add butter, and pulse until mixture resembles coarse meal with some larger pieces. With machine running, slowly add ice water until dough just holds together. Turn dough onto a lightly floured surface, and knead once to combine. Shape dough into a rectangle. Wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days).

PATE BRISEE



Pate Brisee image

Provided by Marian Burros

Time 20m

Yield 4 pastry rounds

Number Of Ingredients 5

1 1/4 cups flour
1/2 teaspoon salt
1/2 cup unsalted butter
3 to 4 tablespoons water
Melted unsalted butter

Steps:

  • Sift flour and salt into a mixing bowl.
  • Cut in butter until it is the size of large peas.
  • Add water tablespoon by tablespoon; knead lightly to form a dough and chill before using.
  • Preheat oven to 375 degrees.
  • To make pastry lids for pies, divide dough into 4 portions and roll each portion into a round 1/8 inch thick. Crumple 16 pieces of foil into large marble-size pieces and spread melted butter over them to prevent pastry from sticking to foil. Place each pastry round on top of 4 pieces of crumpled foil and bake until golden brown, 15 minutes. It may be necessary to turn over the pastries to brown on both sides.

Nutrition Facts : @context http, Calories 354, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 24 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 15 grams, Sodium 189 milligrams, Sugar 0 grams, TransFat 1 gram

PATE BRISEE (FRENCH SHORTCRUST)



Pate Brisee (French Shortcrust) image

This is an easy, versatile, and delicious pate brisee for tarts that can be used with savory and sweet fillings. It makes two crusts, so refrigerate half and save it for a weekday quiche! You can store dough in the freezer for up to 2 weeks.

Provided by tessaf

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 50m

Yield 16

Number Of Ingredients 5

2 ½ cups all-purpose flour
2 tablespoons white sugar
½ teaspoon salt
1 cup chilled butter, cubed
¼ cup ice water, or more if needed

Steps:

  • Place flour, sugar, and salt in a food processor and pulse 3 or 4 times to mix. Add cubed butter; pulse until crumbly.
  • Pour slow stream of ice water through feed tube while the processor is on low speed until dough holds together when pinched, making sure not to add too much.
  • Divide dough evenly into 2 pieces. Form dough into discs on a lightly floured work surface. Wrap discs with wax paper or parchment paper before wrapping with plastic wrap. Chill in the refrigerator for 30 minutes or until use.
  • Roll dough out on a lightly floured work surface using a lightly floured rolling pin between 2 pieces of parchment paper to desired thickness when ready to use.
  • Butter two 9-inch tart pans. Roll crusts 1 at a time onto the rolling pin and unroll over tart pans. Gently push dough into the prepared pans, molding to the sides. Trim edges with fingers or a knife. Fill and bake according to filling recipe instructions.

Nutrition Facts : Calories 178.9 calories, Carbohydrate 16.5 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 154.9 mg, Sugar 1.6 g

PATE BRISEE



Pate brisee image

dough for sweet tarts

Provided by cmuell15

Time 15m

Yield Makes Batch

Number Of Ingredients 0

Steps:

  • Sieve flour and add salt and sugar
  • Add butter and use your fingertips to mix it qickly into fine lumbs
  • Add the egg and mix well without overkneading
  • Add flour if dough is too moist
  • Wrap in cling foil and rest in fridge for an hour

PâTE BRISéE TART CRUST



Pâte Brisée Tart Crust image

To ensure a crispy tart crust, the pastry shell is partially baked before it's filled.

Provided by Julia Child

Categories     Bake     Chill     Butter     Bon Appétit

Yield Makes one 8-inch-diameter crust

Number Of Ingredients 10

1 1/2 cups all purpose flour
1/4 teaspoon salt
Pinch of sugar
6 tablespoons (3/4 stick) chilled butter, cut into 1/2-inch cubes
2 tablespoons plus 3/4 teaspoon chilled solid vegetable shortening, cut into 1/2-inch pieces
4 tablespoons (or more) cold water
Dried beans or pie weights
N/A or pie weights
Special Equipment
8-inch-diameter springform pan

Steps:

  • Whisk flour, salt, and sugar in medium bowl. Add butter and shortening; rub in with fingertips until mixture resembles coarse meal. Add 4 tablespoons cold water. Work mixture with fingertips until dough comes together in moist clumps, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm, at least 1 hour.
  • Position rack in center of oven; preheat to 400°F. Roll out dough on floured work surface to 10-inch round. Carefully transfer dough to 8-inch springform pan. Press dough onto bottom and about 1 1/2 inches up sides of pan, pressing to adhere to sides. Fold down and roll 1/2 inch of dough sides inward, forming double-thick edge at top of crust sides. Using dull edge of small knife, make small indentations at 1/2-inch intervals on double-thick edge. Chill 20 minutes.
  • Line crust with foil; fill with dried beans or pie weights. Bake crust until sides of crust are set, about 18 minutes. Remove foil and beans. Pierce bottom of crust all over with fork. Continue to bake until bottom is set and pale golden, about 14 minutes longer. Remove from oven and cool in pan on rack.

ONION, BACON AND MUSHROOM TART



Onion, bacon and mushroom tart image

A tasty treat, perfect for supper

Provided by anya19

Time 2h

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Preheat oven to 200C/fan 180C
  • Make the pastry by rubbing the butter into the flour to resemble breadcrumbs. Stir in about 8 tbsp of fridge cold water and bring together to a ball using your hands.
  • Chill in the fridge for 10 minutes.
  • While the pastry is chilling finely slice the onions and place in a pan with some butter or oil and gently soften and allow to caramalise, will take about 20 minutes. Set aside to cool.
  • Take the pastry from the fridge, roll out on a lightly floured surface and line a large greased tart case. Prick with a fork and lay over a sheet of greaseproof paper or foil and cover with baking beans or rice and cook in the centre of the oven for 20 minutes.
  • While this is cooking cut the bacon into smallish pieces and fry in a pan with a little oil until cooked and crisp, then add to the onions. In the same pan add the sliced mushrooms and fry slightly to crisp up then cook down until fully cooked with a little butter, worcetser sauce, a thyme sprig and seasoning. Once cooked add to the bacon and onions and sprinkle in half the chopped parsley.
  • In a jug mix together the eggs, creme fraiche, a little seasoning and the rest of the parsley.
  • After the 20 minutes is up, remove the pastry case form the oven and take out the greaseproof paper and baking beans or rice. Put back into the oven for a furthur 15 minutes or until the pastry browns slightly and is cooked.
  • Once browned remove from the oven and fill the pastry case with the onion, bacon and mushroom mixture and pour over the egg mixture. Place back in the centre of the oven for around 30 minutes or until the filling is nearly set as it will finish cooking as it cools slightly. Once out of the oven let it stand to set for 5 minutes and serve warm in slices with salad and home made chips or roasted potatoes.

PATE BRISEE (FLAKY SWEET PASTRY DOUGH)



Pate Brisee (Flaky Sweet Pastry Dough) image

Provided by Patricia Wells

Categories     dessert

Time 1h10m

Yield Four six-inch tartlettes

Number Of Ingredients 5

1 to 1 1/4 cups bleached all-purpose flour
7 tablespoons (3 1/2 ounces) unsalted butter, chilled and cut into pieces
2 teaspoons sugar
1/8 teaspoon salt
3 tablespoons ice water

Steps:

  • Place one cup of flour, the butter, sugar and salt in the bowl of a food processor fitted with a metal blade. Process just until the mixture resembles coarse crumbs, about 10 seconds. Add the water and slowly pulse just until the pastry begins to hold together, about six to eight times. Do not let it form a ball. Turn the pastry out onto waxed paper and flatten the dough into a circle. If the dough is excessively sticky, sprinkle it with several tablespoons of flour. Wrap in waxed paper and refrigerate for at least one hour.

Nutrition Facts : @context http, Calories 314, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 20 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 13 grams, Sodium 77 milligrams, Sugar 2 grams, TransFat 1 gram

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Top Asked Questions

How do you make Pate Brisee for tarts?
This is an easy, versatile, and delicious pate brisee for tarts that can be used with savory and sweet fillings. It makes two crusts, so refrigerate half and save it for a weekday quiche! You can store dough in the freezer for up to 2 weeks. Place flour, sugar, and salt in a food processor and pulse 3 or 4 times to mix.
How much butter do I use to make a pâte brisée?
This recipe makes 1 pâte brisée crust, enough for one tart or one bottom crust. If you are making a pie with a bottom and top crust, double this recipe and form two discs of dough instead of one. I go back and forth on whether to use 8 tablespoons or 10 tablespoons of butter.
What is pâte brisée dough?
Pâte brisée (pronounced paht bree-ZAY) is a standard all-butter pastry dough used for making pies and tarts. Make These Pies With This Pie Crust! This recipe makes 1 pâte brisée crust, enough for one tart or one bottom crust. If you are making a pie with a bottom and top crust, double this recipe and form two discs of dough instead of one.

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