here is a recipe that uses the popular frozen puff pastry sheets found in the freezer section of the market. it comes together very quickly and can be used for any of those appetizer parties that come about during the years — new year’s eve, super bowl, wine and cheese gatherings and the like. it is very good, but does take some pre-work before baking.
the tart will yield at least 16 appetizer wedges, as it is tasty but rich in calories.
to make the tart:
in advance, thaw one roll of puff pastry according to the box directions. when thawed, roll the pastry to fit the tart pan or pans. i used a large rectangle tart pan. after placing in the tin, poke with a fork to keep the whole pastry from puffing. however, score the edge along the sides– bottom of the pan with a knife, so that the edges puff nicely during cooking to keep the tart filling inside.
place the tin in the refrigerator for at least one to two hours to chill the dough well. this is a very important step.
prepare the filling next. combine these ingredients — about 1/2 bag of prepared chopped bacon (found in the salad dressing aisle), 1/2 small red onion chopped, minced garlic to taste, one box of white mushrooms chopped, and 1 teaspoon herbes de Provence — in a skillet. i used a touch of olive oil. if you start with 2-3 strips of bacon, you can drain and use the bacon fat for the recipe.
once cooked, add 2 tbsp white wine to deglaze the pan. cook until the liquid is evaporated. remove from the heat, and stir in 1/2 block of softened cream cheese. until smooth. salt and pepper to taste. next, stir in 1/3 cup shredded mozzarella, Monterey jack or provolone cheese. i used Monterey jack cheese for this tart.
fill the chilled pastry tart shell. preheat the oven to 425 degrees.
if desired, decorate the top of the tart with a couple of sliced mushrooms before baking. this is an optional step, especially if slicing for appetizer wedges.