Embrace the vibrant flavors of summer with this exquisite Tomato Tart featuring savory Bacon and rich Gruyere cheese. Perfectly balanced, beautifully presented, and utterly delicious, it makes for an ideal light supper or a sophisticated side dish that will captivate your palate.
There’s a unique seasonal dance happening right now, where the lingering warmth of summer invites us to savor fresh produce, yet the crisp hint of autumn calls for cozy comforts. I find myself caught between wanting to hold onto every last drop of sunshine – perhaps a final mountain adventure before the chill sets in – and the undeniable allure of fall. Just a few days ago, a box of pumpkin-scented candles arrived, tempting me to light them all and fill my home with the aroma of autumn. My mind is already dreaming of dishes featuring pumpkin and apples.
Yet, amidst this seasonal tug-of-war, a recent family dinner firmly anchored me back in late summer’s embrace. Our annual garden dinner is a highlight of the year, a feast of my mom’s famous chile rellenos, freshly harvested squash, and, of course, an abundance of ripe garden tomatoes. It’s a culinary celebration of everything bountiful and fresh, a meal I look forward to all year. Coming home with a basket full of these homegrown treasures, I couldn’t help but fall back in love with the fleeting beauty of late summer, wishing it would linger just a little longer. But as always, this sentiment could change in a heartbeat!
Regardless of what season my heart leans towards, one thing is certain: those beautiful garden tomatoes are destined for another Tomato Tart with Bacon and Gruyere! When tomatoes are at their peak, bursting with flavor, I simply cannot get enough of them. This tart offers an incredible way to showcase that intense tomato essence, complemented by a symphony of other delightful flavors. It’s a combination that truly can’t go wrong. Imagine the irresistible pairing of crispy bacon and melted Gruyere cheese – already a match made in culinary heaven. Now, add the juicy sweetness of fresh tomatoes and a flaky, golden puff pastry crust, and you have a dish that is not just a winner, but a showstopper.
This savory tart is incredibly versatile. While I initially conceived of it as an elegant side dish to accompany a larger meal, I quickly realized its robust character makes it perfectly suitable as a satisfying main course. Picture it served alongside a light green salad, or perhaps a simple bowl of soup, for a complete and utterly delicious meal. And we must take a moment to appreciate its visual appeal! If you’re someone who believes we eat first with our eyes, then this Tomato Tart with Bacon and Gruyere is an absolute must-try. Its vibrant colors, rustic charm, and golden-brown crust make it a feast for all the senses, sure to impress guests or simply brighten your weeknight dinner table.
Beyond its beauty and versatility, what truly elevates this tart are the harmonious flavors and textures. The foundation is a buttery, flaky puff pastry, which bakes up into a gorgeously golden and tender crust. A generous layer of nutty, subtly sweet Gruyere cheese melts into a creamy base, providing a luxurious counterpoint to the other ingredients. Crispy, salty bacon bits are scattered throughout, adding a smoky depth and irresistible crunch. But the true stars are, without a doubt, the thinly sliced fresh tomatoes. Their natural sweetness and bright acidity cut through the richness of the cheese and bacon, creating a perfectly balanced flavor profile. A sprinkling of fresh thyme leaves adds an aromatic, earthy note that ties all these elements together beautifully. Each bite offers a delightful interplay of flaky pastry, gooey cheese, savory bacon, and juicy, sun-kissed tomatoes. It’s a taste of late summer luxury, designed to be savored.
Making this tart is surprisingly simple, yet yields impressive results. Here are a few tips to ensure your Tomato Tart with Bacon and Gruyere turns out perfect every time:
- **Puff Pastry Perfection:** Ensure your puff pastry is thawed but still cold. This keeps it manageable and helps it achieve that ideal flaky texture when baked. Work quickly to roll it out and transfer it to your baking sheet.
- **Choose Your Tomatoes Wisely:** Opt for firm, ripe tomatoes. Heirloom varieties or Roma tomatoes work wonderfully, as they tend to have less water content, preventing a soggy tart. Slice them uniformly thin to ensure even cooking and a beautiful presentation.
- **Crispy Bacon is Key:** Cook your bacon until it’s perfectly crisp before crumbling it. This adds a crucial textural element and a depth of savory flavor that soft bacon simply can’t provide.
- **Don’t Skimp on the Cheese:** Gruyere is highly recommended for its melting qualities and distinctive nutty flavor. However, if you’re looking for an alternative, a good quality Swiss or even a sharp cheddar could work, though the flavor profile would shift slightly.
- **The Magic of Thyme:** Fresh thyme is essential here. Its delicate, earthy aroma perfectly complements the tomatoes and cheese. If you don’t have fresh, a smaller amount of dried thyme (about half a teaspoon) can be substituted, but fresh is always best.
- **A Golden Crust:** The egg wash is not just for shine; it helps the pastry brown beautifully and creates a lovely, crisp edge. Don’t forget to pinch the edges of the pastry to create a slight border, which not only looks elegant but also helps contain the filling.
While the calendar might be hinting at fall, recipes like this Tomato Tart with Bacon and Gruyere make it effortless to savor every last moment of summer’s bounty. It’s a delicious reminder of the season’s gifts and a dish you’ll want to make again and again.
More Delicious Recipes Using Fresh Tomatoes
If you find yourself with an abundance of fresh tomatoes, or simply can’t get enough of their sun-kissed flavor, here are a few more recipes to inspire your culinary adventures:
Classic Tomato Tart Recipe: A simpler, yet equally delicious version focusing purely on the fresh tomato flavor with a hint of herbs and cheese.
Caprese Pizza: Transform the iconic Italian salad into a mouthwatering pizza, featuring fresh mozzarella, ripe tomatoes, and fragrant basil on a crispy crust.
Polenta Crust Tomato Tart: A gluten-friendly and uniquely textured tart, swapping the puff pastry for a savory polenta crust, perfect for a rustic meal.
Tomato and Basil Bake: A comforting and aromatic baked dish that highlights the sweet acidity of tomatoes paired with the freshness of basil, often served with crusty bread.
Avocado and Tomato Salad: A light, refreshing, and incredibly easy salad that combines creamy avocado with juicy tomatoes, a perfect quick side or light lunch.
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Tomato Tart with Bacon and Gruyere
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Ingredients
- 1 sheet of puff pastry from a 17.3 oz box, thawed
- 1 1/2 cups shredded gruyere cheese
- 4 slices cooked bacon crumbled
- 3 thinly sliced small tomatoes
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon kosher salt
- freshly ground pepper
- 1 egg
Instructions
- Preheat the oven to 400ºF (200°C). Line a baking sheet with parchment paper or a silpat liner, preparing for a non-stick surface.
- On a lightly floured surface, carefully roll out the thawed puff pastry into a 10×14-inch rectangle. Once rolled, gently transfer it to the prepared baking sheet.
- Evenly sprinkle the shredded Gruyere cheese over the puff pastry, making sure to leave a 2-inch border clear around all the edges. Next, scatter the crumbled cooked bacon over the cheese. Arrange the thinly sliced tomatoes neatly over the bacon and cheese layer. Finish by sprinkling the fresh thyme leaves, kosher salt, and freshly ground pepper over the tomatoes. Carefully fold the longer ends of the pastry slightly over the filling, then fold the shorter ends, gently pinching to seal the corners and create a rustic border. Cut a few small vents in the center of the pastry to allow steam to escape during baking.
- In a small bowl, lightly beat the egg with a splash of water to create an egg wash. Using a pastry brush, gently brush this mixture over the exposed puff pastry border. Bake in the preheated oven for approximately 30 minutes, or until the pastry is puffed, golden brown, and the filling is bubbly.