Tuesday, July 12, 2016

Fast, Fresh and Easy

Tomato, Bacon and Gruyere Tart with Fresh Basil
Cook's notes: Perfect as a light supper, brunch or a side dish. A tasty meal with all your favorites bacon, cheese and tomatoes. Puff pastry makes this tart a breeze to put together.
Recipe adapted from Food Network July/August 2015 and serves 4-6.
  • 1 sheet of puff pastry (from a 17.3 oz box), thawed
  • 1½ cups shredded Gruyere or white cheddar cheese
  • 5 slices cooked bacon, crumbled
  • 3 thinly sliced tomatoes
  • 2 tsp. fresh thyme leaves or 1 tsp. dried thyme
  • fresh basil, finely chopped
  • ½ tsp. kosher salt
  • freshly ground pepper
  • 1 egg
  • Parmesan cheese
  • Cook bacon until crisp, drain on a paper towel, crumble and set aside.  Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
  • Slice the tomatoes and drain on a paper towel, sprinkle with salt and pepper. Set aside.
  • On a lightly floured surface, roll the puff pastry lightly into a 10 x 14-inch rectangle. Transfer to the lined baking sheet.
  • Sprinkle the cheese on the puff pastry, leaving at 2-inch border around all the edges. Sprinkle crumbled bacon over the cheese. 
  • Starting at the short end of the tart make two rows of tomato slices down over the cheese and bacon. Top with thyme, basil and grated Parmesan cheese.
  • Fold the long ends of the pastry slightly over the filling, then the short ends, pinching to seal. Cut vents in the side pastry with a sharp knife.
  • Beat the egg lightly with a splash of water, then brush over the pastry. Sprinkle with sesame seeds.
  • Bake in the preheated oven until golden brown, about 18-20 minutes.
Summer Brunch at the Lake from The Seasonal Plate 

Pair the Tomato, Bacon, Gruyere Tart with Mixed Berry Crumble, fresh fruit and sliced hard boiled eggs. 
Recipe link to the Mixed Berry Crumble. 

1 comment:

  1. This tart looks like something I could make the next time we host bible study. By then I should have ripe tomatoes. And I have fresh basil.