Heirloom Tomato Tart With Bacon-Studded Crust
Calling all Bacon Lovers, here’s a pie crust worthy of summer heirloom tomatoes. . .a Swoon-Worthy Heirloom Tomato Tart with a Bacon-Studded Crust!
Everything is better with bacon and that goes for a crust for a savory pie or tart too!
I used a filling from a favorite tomato pie
recipe that has a minimal amount of mayonnaise, along with a mixture of caramelized onion, shredded mozzarella and manchego cheeses, bread crumbs, and herbs. I made a tart instead of pie, since it cooks in half the time and it’s easier to serve, with the removable outer ring of the tart pan.
I used my 11-inch tart pan that's nonstick with a removable outer ring.
I spliced 2 refrigerated pie crusts together to roll out and fill the tart pan. Cook your bacon and set aside to cool, then chop it into small bacon bite-sized pieces. I used 4 pieces of bacon for plenty of flavor.
I scored the pie crust lightly with a knife, tracing the circumference of the tart pan, adding and allowing for the height of the sides of the pan, so I would know where to sprinkle the bacon bits. You don’t want any of that bacon scattered on your dough scraps and go to waste.
Use your rolling pin to roll and press the bacon bits, incorporating them into your crust. Trim off some the excess dough and roll your bacon-studded crust on your rolling pin to transfer it to your tart pan.
Place your pie crust into your tart pan, easing it in and down the sides of the pan.
Press your rolling pin over the top of the tart pan to cut and remove the excess crust to fit. Place your bacon-studded crust in the refrigerator and allow it to chill 30 – 45 minutes before adding your other ingredients.
Slice your tomatoes and place them on several layers of paper towels to drain, 30 – 45 minutes. Give them a sprinkling of salt to draw out the excess moisture. You’ll need enough tomato for one layer in your tart pan. I used one large tomato along with a couple of handfuls of smaller tomatoes to cover the surface of the onion and cheese layer.
You can caramelize your onion and mix your filling for your tomato tart a day in advance. To your cooled caramelized onion, add 1 1 /2 cups of shredded cheese (I used half mozzarella and half manchego), 1/4 cup mayonnaise, 3 tablespoons bread crumbs, chopped fresh herbs and salt and pepper. Spread your filling evenly in the bottom of your pan.
Top with drained tomatoes, covering the filling mixture. Drizzle with 1 tablespoon olive oil, sprinkle with pepper and some chopped fresh thyme leaves. Bake in preheated oven at 425 degrees, 25 – 30 minutes, or until crust starts to brown and is pulling away from tart pan. Allow tart to cool in pan on wire rack. Cool completely before removing ring and cutting. Garnish with basil leaves and additional thyme leaves if desired.
Find more Garden Fresh Tomato Recipes for Summer, HERE. You’ll find recipes for Hot Bacon Caprese Salad, BLT Bruschetta, Easy Muffin Pan Tomato Tarts, Cheese Straw Tomato Tartlets, Heirloom Tomato Tart with Bacon-Studded Crust, and a Farmers Market Bloody Mary.
Heirloom Tomato Tart With Bacon-Studded Crust
- 1 package of refrigerated pie crusts 2 pie crusts
- 4 pieces bacon cooked, cooled and chopped to bacon bite-size pieces
- 3/4 cup shredded manchego cheese
- 3/4 cup shredded mozzarella cheese
- 2 tablespoons extra-virgin olive oil
- 1 large onion thinly sliced
- Heirloom tomatoes enough for a single layer of 11-inch tart pan
- 1/4 cup mayonnaise
- 3 tablespoons breadcrumbs
- 3 tablespoons chopped fresh chives more for garnish if desired
- 3 tablespoons chopped fresh parsley more for garnish if desired
- 1 teaspoon chopped fresh thyme more for garnish if desired
- Fresh basil leaves for garnish
- Kosher salt and freshly ground pepper
For Bacon-Studded Crust:
- If your tart pan doesn’t have a nonstick surface, spray with nonstick spray before adding pie crust.
- For an 11-inch tart pan, use 2 pie crusts cut and spliced, rolling together so you have one piece of pie dough large enough to fill tart pan.
- For a guide to sprinkle bacon bits, trace the circumference of tart pan, scoring pie dough lightly with a knife, adding and allowing for the height of the side of the pan.
- Using rolling pin, press the bacon bits into dough until flat and incorporated. Trim off some the excess dough and roll your bacon-studded crust onto your rolling pin to transfer it to your tart pan. Place pie crust into your tart pan, easing it in and down sides of the pan. Press your rolling pin over the top of the tart pan to cut and trim the excess crust to fit. Place bacon-studded crust in the refrigerator and allow it to chill 30 – 45 minutes before adding other ingredients.
For Filling: (may be made a day in advance)
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook, stirring, until golden, about 25 minutes. Let cool.
- Slice tomatoes, placing on several layers of paper towels and sprinkling with 1 teaspoon kosher salt. Let drain, about 30 minutes, blotting additional moisture from top of tomatoes with paper towels.
- Preheat oven temperature to 425 degrees F. Combine cheese, mayonnaise, breadcrumbs, chopped herbs, 1/4 teaspoon each kosher salt and pepper, and onion in a bowl. Spread evenly in crust and arrange drained tomatoes on top. Drizzle tomatoes with 1 tablespoon olive oil and season with pepper and chopped fresh thyme leaves. Bake until crust starts to brown, about 25 - 30 minutes.
- Allow tart to cool in pan on wire rack. Cool completely before removing ring and cutting. May be served at room temperature or reheated and served warm. Garnish with basil leaves and additional thyme leaves if desired. Refrigerate any leftovers.