Tomato Basil Bacon Tart
Elevate your appetizer game with this irresistible Tomato Basil Bacon Tart! This savory tart combines buttery, flaky puff pastry with layers of juicy fresh tomatoes, crispy bacon, and aromatic basil, all topped with a duo of gooey mozzarella and nutty Parmesan cheese. The golden crust is brushed with an egg wash for a beautifully glossy finish, while a drizzle of olive oil and a sprinkle of salt and pepper tie all the flavors together. Perfectly balanced and easy to make, this crowd-pleasing tart bakes to perfection in just 30 minutes, making it an ideal choice for brunches, gatherings, or even a quick weeknight treat. Serve warm or at room temperature, and watch as the vibrant flavors steal the spotlight.
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Recipe Information
Ingredients
- 1 package puff pastry sheet
- 6 slices bacon
- 2 medium fresh tomatoes
- 10 leaves fresh basil leaves
- 1 cup shredded mozzarella cheese
- 0.25 cup grated Parmesan cheese
- 1 unit large egg
- 2 tablespoons heavy cream
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Lightly flour a clean surface and roll out the puff pastry sheet to fit a 9-inch tart pan or make freeform edges for a rustic look. Transfer the rolled out dough to the baking sheet.
Using a knife, gently score a 1-inch border around the edge of the puff pastry to create a crust. Be careful not to cut all the way through. Prick the center of the pastry with a fork to prevent it from puffing up too much during baking.
In a skillet over medium heat, cook the bacon until crispy. Remove and drain on a paper towel-lined plate. Once cooled, chop the bacon into small pieces.
Slice the tomatoes into thin rounds and pat them dry with paper towels to remove excess moisture.
In a small bowl, whisk together the egg and heavy cream. Brush the egg wash over the outer edges of the puff pastry to give it a golden sheen when baked.
Sprinkle the shredded mozzarella evenly over the center of the puff pastry, staying within the scored border.
Top the cheese with the sliced tomatoes, chopped bacon, and fresh basil leaves. Drizzle with olive oil and sprinkle with salt and black pepper to taste.
Finish with a sprinkling of grated Parmesan cheese on top.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed, and the cheese is melted and bubbling.
Remove from the oven and let the tart cool for 5 minutes before slicing.
Serve warm or at room temperature, garnished with additional fresh basil if desired.
Nutrition Facts
Calories |
4045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.4 g | 361% | |
| Saturated Fat | 84.8 g | 424% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 5612 mg | 244% | |
| Total Carbohydrate | 266.5 g | 97% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 15.6 g | ||
| Protein | 99.3 g | 199% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1158 mg | 89% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1461 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
