A buttery, flaky crust is filled with fresh tomatoes, bacon and lots of cheese for the perfect end of summer Tomato Tart Recipe.
Yep, another tomato recipe!! I told you that this week was going to almost be a tomato themed week! The UPS man had just barely dropped off my copy of this month’s Cookbook of the Month – Poor Girl Gourmet – and I was flipping through the pages. I literally flipped to the page with this Tomato Tart Recipe and just got stuck there. I didn’t have to look any further for my first choice from the cookbook. This was it. I knew I had tons of tomatoes, and I knew this would be a great way to use some of them up!
And I was right. How can you go wrong with a buttery, flaky crust filled with tomatoes and cheese? You can’t! (That is, unless you don’t like tomatoes, and if you don’t, I think you are crazy…) I did make a few minor changes to this recipe. The original recipe is made with goat cheese. And since we’ve already discussed the fact that I’m not the biggest fan, I decided to use up some mozzarella that I had in my fridge. And I substituted Parmesan for Pecorino. The only change I would make to this recipe for next time would be to roast the tomatoes for a bit longer. Mine were still a bit juicy after roasting for the original 15 minutes it calls for in the book, and it did make my crust just a tad bit soggy in a few places. Not that it really mattered, because we gobbled it up, anyway. Even Abbi was a fan of this one, and leftovers were pretty tasty, as well!!
Recipe Rating: 8 out of 10
- 1½ cups all-purpose flour
- ¾ teaspoon kosher salt
- ½ teaspoon baking powder
- 4 tablespoons very cold vegetable shortening
- 4 tablespoons very cold butter
- ¼ to ⅓ cup ice water
- 1 pound tomatoes, cored, cut lengthwise into ¼-inch slices, seeds removed
- 1 tablespoon extra-virgin olive oil
- kosher salt
- freshly ground pepper
- ¼ cup grated Parmesan cheese
- 4 ounces fresh mozzarella, sliced
- 2 slices bacon, cooked and coarsely crumbled
- 8 fresh basil leaves, roughly torn
- In a large bowl, mix together the flour, salt, and baking powder.
- Cut the very cold vegetable shortening and butter into ½-inch cubes and add them to the flour mixture. Using either a pastry cutter, a fork or your fingertips, blend the butter and shortening into the flour. Cut it in until they are roughly pea sized. Pour ¼ cup of the ice water into the mixture, and, using a fork, blend the water into the mixture. You just want everything to come together enough to stick together. Add more water if needed, 1 tablespoon at a time, just until the dough holds together. Turn the dough out onto a piece of plastic wrap, wrap up and refrigerate for 30 minutes.
- Put one rack in the oven in the center, and the other rack one notch below the center. Preheat the oven to 400F.
- *Roll the dough out to a 12-inch circle that is approximately ¼-inch thick. Transfer the dough to a 9-inch tart pan. Press the dough into the tart pan, folding back the edges a bit to form a crust. Feel free to patch up any spots that need patching. Refrigerate the crust for 30 minutes to prevent it shrinking while baking.
- Remove the crust from the refrigerator and prick generously with a fork. Cover it completely with a piece of aluminum foil, shiny side down, and put pie weights or dried beans on top of the foil. Blind bake the crust in the preheated oven for 20 minutes.
- Meanwhile, toss the tomato slices with the olive oil and season with salt and pepper. Lay them in a single layer on a baking sheet and place them on the rack below the middle rack and roast for 15-20 minutes. Remove from the oven and set aside.
- When the crust has cooked for 20 minutes, remove from the oven and remove the foil and beans. Return to the oven and cook an additional 5 to 10 minutes, until the crust is golden brown.
- When the crust has browned, remove from the oven and evenly sprinkle the Parmesan over the crust. Using a slotted spoon or tongs, remove the roasted tomatoes from the pan and arrange them in a single layer in the crust. (Leave the juices behind.) Arrange the mozzarella over the tomatoes, then top that with the bacon crumbles. Return the pie to the oven and bake until the cheese is melted and browned, about 30 minutes.
- Sprinkle the tart with the basil, and allow to cool for 5 minutes before removing from the pan.
- *For easier transfer to the tart pan, roll the dough out on a silicone mat, a piece of plastic wrap or a piece of waxed paper. Then you don't have to worry about your crust sticking to the counter, and it's easier to transfer over without breaking the crust.
Don’t miss a thing! Follow me on Pinterest to see what I’m pinning!