Tomato Tart with Bacon and Gruyere
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 -6 servings
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Course
Main Course
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Cuisine
Italian
Tomato Tart with Bacon and Gruyere
Description
The Tomato Tart with Bacon and Gruyere centers on a puff pastry slab that serves as a buttery, flaky foundation. Shredded Gruyere cheese spreads across the dough and is interspersed with crumbled cooked bacon, adding a nutty, slightly smoky flavor. Thin tomato slices arranged on top contribute juiciness and bright acidity. Fresh thyme leaves sprinkled over reinforce a subtle herbal note. The pastry is folded slightly around the edges to contain the filling and is brushed with beaten egg for a glossy, golden finish after baking.
The tart bakes at a high temperature until the pastry becomes crisp and browned, while the cheese melts and the bacon crisps further within the tart. The finished dish offers a combination of textures: crisp crust edges give way to a soft, gooey cheese layer punctuated by bacon and fresh tomato. Black pepper and kosher salt balance the flavors without overpowering them.
This tart is suitable to serve on its own as a light meal or sliced into smaller pieces as an appetizer. It pairs well with simple greens or a light vinaigrette salad to complement the richness of the cheese and bacon. Its straightforward assembly and bake time make it an approachable recipe for home bakers wanting an elegant but unfussy dish.
This recipe is adapted from Food Network Magazine September 2015.
Ingredients
- 1 puff pastry from a 17.3 oz box, thawed, sheet
- 1 1/2 cups gruyere cheese shredded
- 4 lices Bacon crumbled, cooked
- 3 tomatoes small, thinly sliced
- 2 teaspoons thyme fresh leaves
- 1/2 teaspoon kosher salt
- black pepper freshly ground
- 1 egg
Instructions
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper or a silpat liner.
- On a lightly floured surface, roll the puff pastry into a 10x14-inch rectangle. Transfer to the lined baking sheet.
- Sprinkle the cheese on the puff pastry, leaving at 2-inch border around the edges. Sprinkle on the bacon, then line the tomato slices down over the cheese and bacon. Top with the thyme leaves, salt and pepper. Fold the long ends of the pastry slightly over the filling, then the short ends, pinching to seal. Cut vents in the pastry.
- Beat the egg lightly with a splash of water, then brush over the pastry. Bake in the preheated oven until golden brown, about 30 minutes.
Notes
- Use well-thawed puff pastry for easy rolling and handling.
- Cook and crumble bacon ahead to ensure it crisps evenly inside the tart.
- Brush pastry edges with egg wash to achieve a golden, glossy finish.
- Slice tomatoes thinly to avoid excess moisture that could sog the pastry.
User Reviews
Overall Rating
5
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