Mushroom, Bacon And Onion Tart

Recipe Ingredients

1		Refrigerated pie crust circle
		= (from a 15-oz package)
6		Bacon strips
8 oz	227g	Fresh white mushrooms - sliced
		= (about 2 1/2 cups)
1 cup	62g / 2.2oz	Sliced onion
1		Container sour cream - (8 oz)
3/4 teaspoon	3.8ml	Salt
3/4 teaspoon	3.8ml	Oregano leaves, crushed
1/8 teaspoon	0.6ml	Freshly-ground black pepper
4 teaspoons	20ml	Eggs (large)

Recipe Instructions

Preheat oven to 425 degrees.

Following package directions, place pie crust circle in a 10-inch tart pan or 9-inch pie plate; trim or flute edge. Bake until just golden, 5 to 7 minutes; cool slightly; set aside.

In a large skillet over medium heat, cook bacon until crisp, about 5 minutes. Remove to paper towels; crumble; set aside.

Pour off bacon drippings from pan. Add mushrooms and onion; cook, stirring frequently, until mushroom liquid evaporates, 6 to 8 minutes; cool.

In a large bowl beat until smooth sour cream, eggs, salt, oregano and black pepper. Pour over baked crust; top with cooled mushroom mixture; sprinkle with bacon.

Bake for 15 minutes. Reduce heat to 300 degrees; bake until a knife inserted in the center comes out clean, 5 to 7 minutes longer.

This recipe yields 6 servings.

Source:
The Mushroom Council at http://www.mushroomcouncil.com

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