5 from 21 votes
Tomato Tart with Bacon and Gruyere
This Tomato Tart combines flaky puff pastry with a savory layer of shredded Gruyere cheese and crisped bacon, topped with thinly sliced fresh tomatoes and thyme. The crust bakes to a golden-brown with a tender yet crisp edge, while the cheese melts into a creamy base enriched by smoky bacon bits. Seasoned with salt and pepper, this tart offers a balanced blend of richness and freshness, ideal as a light lunch, brunch centerpiece, or an appetizer.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
-6 servings
Course:
Main Course
Cuisine:
Italian
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.
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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.