Heirloom tomato Tart
This recipe is a delicious heirloom tomato pie from scratch – homemade pastry dough, topped with organic heirloom tomatoes, applewood smoked bacon, fresh rosemary, and Spanish blue cheese. A classic recipe from the Harvest Eating Cookbook this recipe has been a fan favorite for many years.
I love using multiple varieties of heirloom tomatoes in this tart, plus good bacon and fresh rosemary! You can sub any good blue cheese for the Cabrales, I’d suggest Maytag or Point Reyes blue cheese, both made in the USA.
Summer tomato Tart
This recipe is a delicious tomato pie from scratch – homemade pastry dough, topped with organic heirloom tomatoes, applewood smoked bacon, fresh rosemary, and Spanish blue cheese.
Ingredients
- 1
- recipe Pate Brisee
- 2 large heirlooms tomatoes sliced (use a clean towel to remove excess liquid)
- 1/2 cup cooked applewood smoked bacon in large pieces
- 3 tbs Parmesan cheese grated
- 3 tbs extra virgin olive oil
- 1 tbs fresh rosemary
- 2 tbs blue cheese frozen
- kosher salt to taste
- black pepper to taste
Instructions
- Roll out dough and form into the tart pan that has been greased, dock the dough with a fork.
- Blind bake for 10-15 minutes in a preheated 350-degree oven until just starting to get golden brown.
- Lay tomatoes on the dough, add chopped rosemary, top with bacon, season with salt and pepper.
- Shave your blue cheese on then add the Parmesan cheese.
- Bake for roughly 25 minutes in the same 350-degree oven.
Notes:
Chef's Note: This tomato pie is the perfect way to use abundant beef steak or heirloom tomatoes. Tomato pie is a elegant appetizer that is perfect for summer picnics.