Savoring the Tomato Season

If only fresh garden tomatoes lasted all year long in our gardens. With the advent of recent cool unsummer like weather and rain their ripening has screeched almost to a halt. Lucky I was able to grab a few assorted sizes enough to make Tomato, Bacon and Cheese Tart. For more color could use an assortment of yellow and red tomatoes. Roma tomatoes hold their shape well for baking dishes. This recipe is an original Ever Ready Special.
A 10 inch tart pan was used for this recipe and serves four.  There are several cooking shortcuts that can be done in advance to make assembly go faster. 

• Fry bacon and onion together , place cooked bacon and onion on a paper towel to drain grease. 
• Slice tomatoes, place on a paper towel, pat dry and salt to draw out their juices.
• Grate mozzarella and cheddar cheese, place in a bowl. 
• Use a blender to mix liquid filling, set aside or refrigerate until needed.
• Chop fresh herbs and set aside covered with a slightly damp paper towel.  
  

Tomato, Bacon and Cheese Tart

Ingredients: 

• 1- 10 inch tart pan with a removable bottom
• pie crust rolled out to make one 11-12 inch round circle. 
• 8 slices of bacon, cooked crisp and crumbled 
• 1 cup sweet onions, diced
• 2 large sliced tomatoes or 2 cups Roma tomatoes, halved
• 1 cup each grated mozzarella  and cheddar cheese
• grated Parmesan cheese about 1/3 cup 
• 3 tsp. dried herbs-combination of parsley, oregano and basil or 3 TB.diced fresh herbs parsley, oregano and basil
• Dijon mustard

Filling

• 2 large eggs
• 3/4 cup half and half
• 1/4 cup heavy cream

Directions:

• Roll out crust on a floured wax paper circle to make an 11-12 inch circle. Place tart pan on center of the circle and flip over so crust is in the tart pan,. Trim overlapping crust from fluted edges. Prick sides and bottom crust with a fork. 

• Use two pieces of foil to fit snugly into tart pan. 

• Chill the crust in refrigerator 20 minutes.
• Preheat oven to 400 degrees.
• Bake for 8 minutes. Remove foil and brush lightly bottom crust with Dijon mustard.
• Layer evenly the following on bottom crust: bacon, onions, cheese, tomatoes, and herbs.
• Place a pizza or cookie sheet on bottom rack just in case there are any drips when cooking.  
• Carefully pour liquid filling in tart and grate Parmesan cheese over the top. 
• Bake 30-40 minutes or until filling is set and bottom crust is browned. 

To Reheat the next day
Place individual slices on a cookie sheet and bake at 400 for 5-8 minutes to crisp up the bottom crust.