A rustic Tomato Rosemary Bacon Tart made with fresh tomatoes, fresh rosemary, crispy bacon, and cheese. Use store bought or homemade pie crust for the tart crust.
Brush pie crust with olive oil, prick with a fork and pre-bake in a 375-degree oven for 10 minutes.
Remove the pie crust from the oven and set aside.
Toss all the cheeses together in a bowl. Remove ¼ cup and set aside.
Mix minced garlic and rosemary with 2 tablespoons olive oil.
Brush the pre-baked pie crust with some of the olive oil and herbs.
Sprinkle the cheese over the bottom of the pie crust.
Sprinkle half the bacon pieces over the cheese.
Slice the tomatoes about a quarter-inch thick and arrange over the cheese.
Brush the tomato slices with the remaining olive oil and herbs.
Top the tomato slices with the remaining bacon and cheese.
Bake for 20 minutes.
Let tart rest for 10 minutes before slicing.
Cut into wedges and serve warm.
Recipe Expert Tips
A store bought crust makes this rustic garden tart easy to prepare.
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.