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:

• 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

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.

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, 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.

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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