Rustic Tomato Rosemary Bacon Tart

Tomato Rosemary Bacon Tart

This little Tomato Rosemary Bacon Tart is packed full of fresh tomato flavor and only requires a few ingredients.

Fresh tomatoes are in the spotlight for this tart recipe. When you're looking for an easy and delicious recipe using fresh tomatoes this Tomato Rosemary Bacon Tart is a perfect recipe.

I found some beautiful fresh tomatoes at the grocery store. As soon as I saw those beautiful red and juicy tomatoes I knew I was going to make this savory tart recipe.

A golden flaky crust is filled with fresh ingredients and topped with cheese.

A good way to keep up with what seasonal fruits and vegetables are available from Florida is to check out my list of monthly Fresh from Florida produce.

If you love easy & amazing recipes join the Flour On My Face Newsletter and get each of my new recipes delivered right to your inbox.

You can keep up to date with what is in season each month and find delicious recipes using the in-season fruits and vegetables from Florida.

Fresh Tomato Recipes

 One of my favorite tomato flavor combos is fresh tomatoes, fresh rosemary, bacon, and cheese. Matter of fact this same combo makes an awesome grilled cheese sandwich.

Fresh Tomato Tarts

This fresh tomato tart recipe is very easy to make. I've have used a store-bought pie crust to make the tart crust.

You can also use puff pastry or a homemade pie crust for the tart crust.

The star of this vegetable tart recipe is fresh tomatoes and the rosemary, bacon and olive oil that complements the delicious flavor of the ripe tomatoes.

Any type of fresh tomato will work. You can use heirloom tomatoes, or large grape tomatoes sliced in half.

Savory Tart Recipes

Savory tarts are versatile recipes. Unlike a sweet dessert tart the tart fillings are meats and vegetables topped with cheese.

The tart crust is usually the same type of crust you would use for a pie or tart. You can make a homemade pie crust or pre-made pie crusts can be used instead of homemade.

The pan you use to bake a savory tart in can be a two-piece tart pan that the center lifts out of so you can slice and serve the tart easily from.

These two-piece tart pans are available, in round, square, or rectangle shapes.

You can also use any type of pan that is shallow like a pie plate or even spread your crust out on a cookie sheet and pinch the edges up to keep the filling from spreading.

The crust is there to hold all the tart ingredients together so don’t feel like if you don’t have the perfect tart pan to use you can’t make and enjoy this recipe.

Tart Fillings

Today I am using fresh tomatoes, bacon and fresh rosemary for a savory tart filling. Almost any fresh vegetable can be used to make a savory tart.

During the summer when fresh vegetables are abundant you can slice your favorite vegetables and layer them on a crust, top with cheese, and sprinkle with herbs and bake.

Ingredients

• Pie Crust
• 3 or 4 medium to large fresh tomatoes
• 1 ½ cups shredded Cheddar cheese
• ½ cup shredded Parmesan cheese
• ½ cup shredded Mexican blend cheese or Colby jack cheese
• 8 slices of bacon, cooked crispy, drained well on a paper towel and roughly chopped
• 1- 2 teaspoons fresh rosemary, finely minced or dried rosemary that has been soaked in the olive oil to soften
• 1 large clove of fresh garlic, minced
• 2-3 tablespoons extra virgin olive oil
• salt and pepper to taste

Instructions

1. Preheat oven to 375 degrees.
2. Roll out pie crust to fit the tart pan.
3. Brush tart pan with olive oil.
4. Place the pie crust in the pan and trim edges.
5. Brush pie crust with olive oil, prick with a fork and pre-bake in a 375-degree oven for 10 minutes.
6. Remove the pie crust from the oven and set aside.
7. Toss all the cheeses together in a bowl. Remove ¼ cup and set aside.
8. Mix minced garlic and rosemary with 2 tablespoons olive oil.
9. Brush pre-baked pie crust with some of the olive oil and herbs.
10. Sprinkle the cheese over the bottom of the pie crust.
11. Sprinkle half the bacon pieces over the cheese.
12. Slice the tomatoes about a quarter-inch thick and arrange over the cheese.
13. Brush the tomato slices with the remaining olive oil and rosemary.
14. Top the tomato slices with the remaining bacon and cheese.
15. Bake for 20 minutes.
16. Let tart rest for 10 minutes before slicing.

Rosemary

A word about rosemary. Dried rosemary will work in a pinch but fresh rosemary is so much better.

The flavor is better and because it is fresh it doesn't taste like you are chewing on a mouth full of dried pine needles.

If you are using dried rosemary before you start measure out the dried rosemary and add it with the minced garlic to the olive oil in step 8 of the directions. This will allow the dried rosemary to soften. 

Print the recipe below