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.
Servings 6
Calories 300kcal
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.