This recipe for Garden Fresh Tomato Bacon Tart sure gets me in the mood for summer.
We are now having warm weather here and lots of fresh tomatoes. I created this recipe last summer and want to share it again. These were the best tomatoes from a local vegetable stand, and I had so many of them. I had never eaten or made a tomato tart but this recipe for Garden Fresh Tomato Bacon Tart was so good.
This was such an easy recipe and could be served as a light lunch, an appetizer, or a side dish.
HOW TO MAKE GARDEN FRESH TOMATO TART:
INGREDIENTS:
(Full list of ingredients and instructions in printable recipe card.)
- Pillsbury refrigerated pie crust
- chive & onion cream cheese
- shaved fontina cheese
- 2-3 ripe but firm tomatoes, sliced 1/4 inch thick
- garlic salt
- coarse black pepper
- bacon, cooked crisp and crumbled
INSTRUCTIONS:
Preheat oven to 375 degrees F. Allow pie crust to come to room temperature. Unroll pie crust and press into 9-inch tart pan with removable bottom. Prick bottom with fork in about 5 or 6 places. Place tart pan on a foil line baking sheet.
Spread the chive and onion cream cheese in the bottom of crust.
Top with part of the fontina cheese.
Arrange tomato slices in an overlapping, circular pattern.
Season the tomatoes with garlic salt and pepper.
Arrange bacon over the tomatoes and top with remaining cheese.
Bake for about 40 minutes, or until crust is golden brown. Transfer to a wire cooling rack. Allow to cool for 20 minutes, then carefully remove the sides of the tart pan.
Transfer to a serving platter. If serving as an appetizer, cut into thinner pieces.
Why You Will Love This Garden Fresh Tomato Tart
- It is a great way to use fresh , summer tomatoes.
- This is an easy recipe to make but looks so impressive.
- The tomato tart can be served for brunch, lunch, or as an appetizer.
- It can be served warm or at room temperature.
Helpful Tips and Frequently Asked Questions
Use tomatoes that are fresh, flavorful and high quality. Do not use ones that are getting old or hard.
Arrange the tomatoes in a pretty pattern to make this dish look more impressive.
Allow the tart to cool before cutting so that the juice from tomatoes will not run out.
Can this be made ahead of time?
Yes. You can assemble it and bake a few hours later. Store the leftovers in an airtight container and refrigerate for 2 days.
Reheat in the oven to get the crispiness instead of the microwave.
GARDEN FRESH TOMATO BACON TART
Ingredients
- 1 9-inch Pillsbury refrigerated pie crust
- 1/4 cup chive & onion cream cheese
- 1 cup shaved fontina cheese
- 2-3 ripe but firm tomatoes sliced 1/4 inch thick
- 1 teaspoon garlic salt
- 1/4 teaspoon coarse black pepper
- 4 slices bacon cooked crisp and crumbled
Instructions
- Preheat oven to 375 degrees F. Allow pie crust to come to room temperature. Unroll pie crust and press into 9-inch tart pan with removable bottom. Prick bottom with fork in about 5 or 6 places. Place tart pan on a foil line baking sheet.
- Spread cream cheese in the bottom with an offset spatula. Sprinkle 1/4 cup fontina cheese over the cream cheese. Arrange the tomato slices in an overlapping, circular pattern on top of cheese. Sprinkle tomatoes with garlic salt and pepper. Arrange bacon evenly over the tomatoes.
- Top with remaining fontina cheese.
- Bake for about 40 minutes, or until crust is golden brown. Transfer to a wire cooling rack. Allow to cool for 20 minutes, then carefully remove the sides of the tart pan.
- Transfer to a serving platter. If serving as an appetizer, cut into thinner pieces.
Notes
I am excited to try another tomato tart this summer, when good tomatoes are available again.
Garden Fresh Brunch Tart is a delicious garden fresh brunch tart that is easy to make, and is another great way to enjoy some fresh summer veggies.
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This looks so good I’m gonna try it