How divine is this? The finished product is incredibly beautiful. You can find Roma tomatoes any time of year now, which is why they are the tomatoes we recommend. They are incredibly flavorful too especially when cooked. You could serve this as a side dish, a main dish with a fresh salad or even as an appetizer to bring to your next party.
The smells coming out of your kitchen well envelop the entire house – you won’t be alone for long! A big thank you to the fine folks at Food Network for this delicious treat, which we found via Taste and Tell.
Tomato Tart with Bacon and Gruyère
Serves: 4-6 servings
Prep time 10 mins
Cook time 30 mins
Total time 40 mins
Perfect as a light supper or as a side dish, this Tomato Tart with Bacon and Gruyère is as tasty as it is beautiful!
- 1 sheet of puff pastry (from a 17.3 oz box), thawed
- 1½ cups shredded gruyère cheese
- 4 slices cooked crispy bacon, crumbled
- 3 thinly sliced small tomatoes – we recommend roma tomatoes
- 2 teaspoons fresh thyme leaves
- ½ teaspoon kosher salt
- freshly ground pepper
- 1 egg
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper or a silpat liner.
- On a lightly floured surface, roll the puff pastry into a 10×14-inch rectangle. Transfer to the lined baking sheet.
- Sprinkle the cheese on the puff pastry, leaving at 2-inch border around the edges. Sprinkle on the bacon, then line the tomato slices down over the cheese and bacon. Top with the thyme leaves, salt and pepper. Fold the long ends of the pastry slightly over the filling, then the short ends, pinching to seal. Cut vents in the pastry.
- Beat the egg lightly with a splash of water, then brush over the pastry. Bake in the preheated oven until golden brown, about 30 minutes.