This Garden Fresh Tomato Bacon Tart is one of those recipes that feels a little special—but is actually so easy to make. I first created it during peak tomato season after bringing home a big basket from a local vegetable stand. I had never made a tomato tart before, but after one bite, I knew this would become a summer favorite.

With a flaky crust, creamy herb spread, juicy tomatoes, crispy bacon, and melted cheese, this tart is full of flavor and perfect for just about any occasion.

Serve it for brunch, a light lunch, as a side dish, or even as an appetizer for guests.

There’s just something about fresh summer tomatoes that makes you want to slow down and enjoy simple, homemade food.

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
• Garlic salt
• Coarse black pepper
• Bacon, cooked crisp and crumbled

INSTRUCTIONS:

• Preheat the oven to 375°F.
  Let the pie crust come to room temperature.
• Prepare the crust
  Unroll the crust and press it into a 9-inch tart pan with a removable bottom.
  Prick the bottom with a fork several times.
  Place the tart pan on a foil-lined baking sheet.
• Add the creamy base
  Spread the chive & onion cream cheese evenly over the bottom of the crust.
• Layer the cheese
  Sprinkle part of the Fontina cheese over the cream cheese layer.
• Arrange the tomatoes
  Place tomato slices in an overlapping circular pattern.
• Season
  Sprinkle with garlic salt and coarse black pepper.
• Add bacon and remaining cheese
  Top with crumbled bacon and the rest of the Fontina.
• Bake
  Bake for about 40 minutes, or until the crust is golden brown.
• Cool before serving
  Let the tart cool for about 20 minutes before removing from the pan and slicing.

Step by Step Photos

Preheat oven, 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. 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.
• For extra flavor, you can add fresh herbs like basil or thyme

SERVING IDEAS

This tart is very versatile and pairs well with:

• A simple green salad
• Fresh fruit
• A light soup
• Brunch spreads or charcuterie boards

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.

This Garden Fresh Tomato Bacon Tart is one of those recipes that celebrates simple ingredients at their best. It’s easy enough for a weekday lunch but pretty enough to serve to guests.

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.

If you have fresh summer tomatoes on hand, this is definitely a recipe worth making.

This post was shared on Sweet Little Bluebird Weekend Potluck.

Print Pin

GARDEN FRESH TOMATO BACON TART

This easy, colorful recipe can be served as a light lunch, an appetizer, or a side dish. A refrigerated pie crust is baked in a tart pan. The bottom is spread with chive and onion cream cheese, then topped with fontina cheese, tomato slices, seasonings, bacon and more cheese, then baked.

Course Appetizers

Cuisine American

Keyword Tomato Bacon Tart, Garden Fresh Tomato Bacon Tart

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 300kcal

Author pamelashank2015

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

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Notes:

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.