Fresh Tomato Rosemary Bacon Tart #FreshfromFlorida

  • Author: Arlene Mobley
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 6 1x


  • 34 fresh tomatoes
  • 1 pie crust
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 shredded Mexican blend or Colby Jack cheese
  • 1/2 cup shredded fresh Parmesan cheese
  • 8 slices crispy bacon, roughly chopped and divided
  • 23 tablespoons olive oil
  • 1 large clove garlic, minced
  • 12 teaspoons fresh rosemary, minced finely
  • salt and pepper to taste


  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 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 pie crust from oven and set aside.
  7. Toss all the cheeses together in a bowl. Remove 1/4 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 herbs.
  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.

  • Category: Savory Tart
Recipe Card powered by