Mushroom Tart

I have had a nice rectangular tart pan that I haven't used yet.  When I saw this recipe I knew it was time to try it out.  The mushrooms in this recipe are bathed in a nice creamy cheesy sauce with a hint of herbs.  I served it alonside a bowl of homemade tomato soupa and it was spectacular.

• 1 sheet frozen puff pastry, thawed
• 2 slices bacon, chopped (optional)
• 2 tbsp minced red (or yellow) onion
• 1 clove garlic, minced
• 8 oz cremini or mini bella mushrooms, cleaned and rough chopped, have another 1 or 2 extra for garnish, thinly sliced.
• 1 tsp dry herbes de Provence
• 2 tbsp dry white wine
• 1/2 cup (half of a small tub) of light cream cheese
• 1/2 tsp each of salt and black pepper
• 1/3 cup shredded Mozzarella or Provolone cheese
• 1/3 c. Parmesan cheese
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• Place dough into the tart pan.  If you don't have a pan you can put it on a piece of parchment paper on a cooky sheet and free form a rectangular shape with sides.
• Cook the mushrooms, onions, and garlic in about 2T. olive oil.  Add bacon is=f desired.  Cook until mushrooms lose their moisture.  Add wine, cream cheese and cheeses.  Stir well until incorported.  Pour into tart and bake at 425 degrees for 20 minutes.