Mushroom and Bacon Tart

We had this for supper tonight… it was surprisingly good!

Mushroom and Bacon Tart

3 slices bacon, diced

2 garlic cloves, minced

1 medium onion, thinly sliced

1 tablespoon unsalted butter

3 cups (10 oz) thinly sliced white mushrooms

2 tablespoons heavy cream

1 teaspoon Dijon mustard

1 pie crust

2 plum tomatoes, sliced ¼ inch thick

3 oz (3/4 cup) cheddar cheese, grated (I used Emmental since you can't really find cheddar in France)

1 large egg, lightly beaten, for egg wash

Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Transfer bacon to a bowl with a slotted spoon. Add garlic and onion to skillet and cook until onions are translucent, about 5 minutes. Add to bowl. Melt ½ tablespoon butter in skillet and add half of the mushrooms, cook until golden on edges and softened. Transfer to bowl. Repeat with remaining half butter and mushrooms. During last 30 seconds of cooking, add cream and Dijon mustard. Add to bowl. Place pie crust in pie dish and pour in the bacon/onion/mushroom mixture. Tuck in tomatoes into mixture and top with cheese. Fold sides of crust over and brush with beaten egg. Cook at 375 for 55 minutes or until crust is golden brown and filling is bubbling. Serve warm or at room temperature.