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.