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Tomato Basil and Bacon Tart

Tomato Basil and Bacon Tart

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup cold butter
  • 4 to 5 tablespoons cold water
  • 4 Roma tomatoes
  • 3 cups (12 ounces) shredded Italian four cheese blend (or mozzarella) cheese
  • 1/2 cup fresh basil leaves, thinly sliced
  • 4 cloves of garlic peeled and sliced thinly
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup crisp bacon bits (real bacon please!)

Directions

  • In a  food processor, add the flour and butter, pulsing 5-6 times until the mixture is crumbly.
  • Gradually add water, pulsing until the dough forms a ball.
  • Wrap in plastic and refrigerate for 30 minutes or until it can be rolled easily.
  • On a lightly floured surface, roll out pastry to fit a 9-in. tart pan with a removable bottom.
  • Place the pastry in the pan and trim the edge.
  • Bake at 350° for 13-15 minutes until lightly browned.

 

Pastry Baked

 

While the pastry is baking, thinly slice the tomatoes and place on paper towels, salt them and cover with another layer of paper towel.  This will prevent the dough from getting soggy.

 

Tomatoes sliced
Tomatoes drying

 

Sprinkle 2 cups cheese into the crust; top with basil and garlic slices.

 

Cheese and garlic
Add basil
Add tomatoes

 

Arrange the tomato slices in a circular pattern around the edge of the tart leaving three for the middle.

 

Drizzle with oil, salt and pepper

Drizzle with the oil, salt and pepper. 

  • Sprinkle the rest of  the cheese over the tomatoes in the center.
  • Sprinkle the bacon bits around the tart.

Bake at 350 for 25-30 minutes until the cheese melts.

Ready to Serve
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