Tomato Tart with Parmesan and Bacon

Tomato Tart with Parmesan and Bacon

A fresh and simple recipe for a savory tomato tart with Parmesan cheese, basil and bacon corn pesto. The bacon corn pesto I used was leftover from the pasta dish I posted yesterday and is entirely optional. The tart itself is very versatile. Personalize it however you like. You can add a little goat cheese, feta or even mozzarella. A basil pesto would be delicious drizzled over top in place of the olive oil and corn pesto. And a poached or fried egg over top would be absolutely divine, for dinner or with the leftovers for breakfast.

I spent all summer anticipating this tomato tart that I usually make in the middle of August. My tomatoes are late bloomers this year and are proving to be very fruitful, even this late in the season. I really like the way the rich and mild corn pesto enhanced this, by not only adding a creaminess to it but a contrast in flavor with the intense, savory-sweet tomatoes that was delectable. If your garden’s still spitting out tomatoes and you’re running short on ideas this is the way to go. It’s practically fail-proof.

Tomato Tart with Parmesan and Bacon

Tomato Tart
(Crust adapted from NY Times)

1 cup plus 2 tablespoons all-purpose flour, more for rolling(substitute 1/2 of the flour with King Arthur White Whole Wheat if desired)
1/2 teaspoon salt
8 tablespoons cold unsalted butter, cut into about 8 pieces
3 tablespoons ice water, more if necessary
1/2 – 3/4 cup corn pesto, optional
10 medium sized tomatoes, sliced 1/4-inch thick, seeds removed
sea or kosher salt and fresh black pepper
extra-virgin olive oil
4 slices bacon
Parmesan cheese, goat cheese or feta
a few fresh basil leaves, chopped

1. Pulse flour and salt together in a food processor, add butter and process until butter and flour are blended and mixture looks like cornmeal, about 10 seconds.

2. Put mixture in a bowl add 3 tablespoons ice water, mix with your hands until you can form it into a ball, adding another tablespoon of ice water if needed. Form into a ball and wrap in plastic wrap. Freeze for 10 minutes or refrigerate for at least 30 minutes.

3. Sprinkle a counter top or table with flour, place dough on it and sprinkle more flour over top. Use a rolling pin to roll into a circle from center outwards. If dough is too hard to roll out let rest for a few minutes, if dough is sticky, add a little flour. Line a 10-inch tart pan.

4. Preheat oven to 400 degrees F. Put a large baking sheet on bottom rack to catch any dripping. Spread corn pesto evenly over bottom of crust. Layer tomatoes, lightly sprinkling salt and pepper over each layer. The  tomatoes should be a little higher than the crust. Drizzle 2 tablespoons olive oil over top. Bake for 35-40 minutes. Meanwhile cook and crumble bacon.

5. Remove tart from oven and sprinkle bacon, Parmesan and basil over top. Or dot with pieces of goat cheese or feta. Let set for 5-10 minutes before slicing.

Printable Recipe
Corn Pesto Printable Recipe

Tomato Tart with Parmesan and Bacon

foodie_views_submit_or_vote();

Bookmark and Share

You might also like:

Pasta all Formiana
Tomato and Rosemary Focaccia
Lemon Chicken Milanese and Couscous Salad

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>