Calling all Bacon Lovers, here’s a pie crust worthy of summer heirloom tomatoes. . .a Swoon-Worthy Heirloom Tomato Tart with a Bacon-Studded Crust!
Everything is better with bacon and that goes for a crust for a savory pie or tart too!
I used a filling from a favorite tomato pie recipe that has a minimal amount of mayonnaise, along with a mixture of caramelized onion, shredded mozzarella and manchego cheeses, bread crumbs, and herbs. I made a tart instead of pie, since it cooks in half the time and it’s prettier and easier to serve, with the removable outer ring of the tart pan.
We enjoyed a mini version of this bacon-studded tomato tart at a restaurant in Charleston recently. I loved the addition of the crumbled bacon in the crust where the bacon flavor is distinct and not lost in the cheesy filling layer!
I took a short cut and started with refrigerated pie crust but you can use your favorite pastry/pie dough recipe for this tart.
My 11-inch tart pan is too large for a single pie crust, so I spliced 2 pie crusts together to roll out and fill the tart pan. Cook your bacon and set aside to cool, then chop it into small bacon bit-sized pieces. I used 4 pieces of bacon for plenty of flavor.
I scored the pie crust lightly with a knife, tracing the circumference of the tart pan, adding and allowing for the height of the sides of the pan, so I would know where to sprinkle the bacon bits. You don’t want any of that bacon scattered on your dough scraps and go to waste!
Use your rolling pin to roll and press the bacon bits, incorporating them into your crust. Trim off some the excess dough and roll your bacon-studded crust on your rolling pin to transfer it to your tart pan.
Place your pie crust into your tart pan, easing it in and down the sides of the pan.
Press your rolling pin over the top of the tart pan to cut and remove the excess crust to fit.
Pie crust with bacon. . . doesn’t it make your mouth water?!
Place your bacon-studded crust in the refrigerator and allow it to chill 30 – 45 minutes before adding your other ingredients.
Slice your tomatoes and place them on several layers of paper towels to drain, 30 – 45 minutes. Give them a sprinkling of salt to draw out the excess moisture. You’ll need enough tomato for one layer in your tart pan. I used one large tomato along with a couple of handfuls of smaller tomatoes to cover the surface of the onion and cheese layer.
You can caramelize your onion and mix your filling for your tomato tart a day in advance. To your cooled caramelized onion, add 1 1 /2 cups of shredded cheese (I used half mozzarella and half manchego), 1/4 cup mayonnaise, 3 tablespoons bread crumbs, chopped fresh herbs and salt and pepper. Spread your filling evenly in the bottom of your pan.
Top with drained tomatoes, covering the filling mixture. Drizzle with 1 tablespoon olive oil, sprinkle with pepper and some chopped fresh thyme leaves.
Bake in preheated oven at 425 degrees, 25 – 30 minutes, or until crust starts to brown and is pulling away from tart pan.
Allow tart to cool in pan on wire rack. Cool completely before removing ring and cutting. Garnish with basil leaves and additional thyme leaves if desired.
Heirloom Tomato Tart with Bacon-Studded Crust
- 11 inch tart pan with removeable bottom
- 1 package of refrigerated pie crusts 2 pie crusts
- 4 pieces bacon cooked, cooled and chopped to bacon bite-size pieces
- 3/4 cup shredded manchego cheese
- 3/4 cup shredded mozzarella cheese
- 2 tablespoons extra-virgin olive oil
- 1 large onion thinly sliced
- Heirloom tomatoes enough for a single layer of 11-inch tart pan
- 1/4 cup mayonnaise
- 3 tablespoons breadcrumbs
- 3 tablespoons chopped fresh chives more for garnish if desired
- 3 tablespoons chopped fresh parsley more for garnish if desired
- 1 teaspoon chopped fresh thyme more for garnish if desired
- Fresh basil leaves for garnish
- Kosher salt and freshly ground pepper
For Bacon-Studded Crust:
- If your tart pan doesn’t have a nonstick surface, spray with nonstick spray before adding pie crust.
- For an 11-inch tart pan, use 2 pie crusts cut and spliced, rolling together so you have one piece of pie dough large enough to fill tart pan.
- For a guide to sprinkle bacon bits, trace the circumference of tart pan, scoring pie dough lightly with a knife, adding and allowing for the height of the side of the pan.
- Using rolling pin, press the bacon bits into dough until flat and incorporated. Trim off some the excess dough and roll your bacon-studded crust onto your rolling pin to transfer it to your tart pan. Place pie crust into your tart pan, easing it in and down sides of the pan. Press your rolling pin over the top of the tart pan to cut and trim the excess crust to fit. Place bacon-studded crust in the refrigerator and allow it to chill 30 – 45 minutes before adding other ingredients.
For Filling: (may be made a day in advance)
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook, stirring, until golden, about 25 minutes. Let cool.
- Slice tomatoes, placing on several layers of paper towels and sprinkling with 1 teaspoon kosher salt. Let drain, about 30 minutes, blotting additional moisture from top of tomatoes with paper towels.
- Preheat oven temperature to 425 degrees F. Combine cheese, mayonnaise, breadcrumbs, chopped herbs, 1/4 teaspoon each kosher salt and pepper, and onion in a bowl. Spread evenly in crust and arrange drained tomatoes on top. Drizzle tomatoes with 1 tablespoon olive oil and season with pepper and chopped fresh thyme leaves. Bake until crust starts to brown, about 25 - 30 minutes.
- Allow tart to cool in pan on wire rack. Cool completely before removing ring and cutting. May be served at room temperature or reheated and served warm. Garnish with basil leaves and additional thyme leaves if desired. Refrigerate any leftovers.
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Love the way u think there girl, enjoy all of your recipes!
Have a beautiful day :~)
What a grand idea to add bacon to the crust, this looks delicious and I love the idea of a little less mayo in the filling. By the way, I received my drink dispenser and towel yesterday. They are just as cute as I thought they would be. Thank you so much. :-)
OMGOSH…..”Does it get better than this heirloom tomato tart pie?
I followed it perfectly and it was beyond incredible!!!!!
thank you so much. it will be my traditional recipe with credit to you!
I never use Pillsbury pie crusts but I’m saying ..why haven’t I? my crust is always more of. Shortbread and wonderful but get outta here with how easy to roll out a crust.
thank you so much.
PS my shortbread crust is wonderful My. Moms recipe. need it? I’ll share if ya want.
makes Quiche ridiculously wonderful.
You had me at bacon!…I would definitely choose this tart over a dessert tart any day!…Looks wonderful and this is the perfect thing to add to my brunch list! Thanks for the recipe and the beautiful photos!!! Have a great day!
Not only does this sound delicious the tips about rolling the crust back on to the rolling pin to transfer it AND using the rolling pin to trim the crust, fabulous! Why did I never know this? Thanks
Looks scrumptious. Perfect summer tart. Making it tonight!
Bacon goes with everything! Yummy! I will have to try that!😊
BACON!!!! Love me some BACON!! Great idea..and the tart..I’ll be trying this one!!! Thanks for sharing..😍😍😍❤️❤️❤️
What a great idea you’ve shared with us, Mary! I will definitely try the bacon studded crust the next time I make a tomato tart. I like your mixture of tomatoes, also, for a pretty and delicious presentation.
BACON!! How clever using it IN the crust…wished I’d thought of that!! franki
Looks yummy….I love bacon and tomatoes….can’t wait to try….You are soooooo creative
Oh My YUM!!! thanks for sharing.
Beautiful tart! It looks so tempting.
Mary, do you think coarse Panko would work in place of the bread crumbs, or is the texture of the crumbs needed for the ‘custard’ filling?
Thanks Sonia! You hardly know the bread crumbs are there with just 3 tablespoons. I think Panko would be fine if you wanted to substitute. :)
Did someone say bacon?:@) Absolutely gorgeous Mary, I’d eat this for breakfast, lunch or dinner!
Oh the bacon studded crust is brilliant Mary! I tend to want to put bacon in everything :) This is opening a whole new world of possibilities I’m afraid! Your colorful heirloom tomatoes are so pretty, and I love the thinner tart version~
What a great idea. Pretty and delicious and bacon too!
This is fantastic my friend. I invite you to share at the Thursday Favorite Things blog hop. Hugs!
I love it when a recipe makes my mouth water. One time I made biscuits with bacon grease and they were over the top. It was when I was a teenager and my mother asked if I was trying to kill us all with the fat!
My tomatoes are are abundant, and I want to give this a try!
Wow! Bacon in the crust! What a stellar idea! Love it! Thank you for sharing at Home Sweet Home!
Hi Mary. I made this tart for a girlfriends evening last night and while it was pretty as a picture it was so disappointing! The crust remained raw so when the tart was released from the ring (held for a moment) and then cut, it totally fell apart! I did everything you said except for the bacon bits since one friend does not eat meat. Being good friends, they ate what resulted but I was apologetic the rest of the evening. Thinking par baking the crust and pricking it would be a better way to go, maybe even popping the tomato slices into the oven to dry out a bit on parchment too. Used the delicious crusts from Trader Joes. What a waste. Back to the drawing board for me.
Hi Nancy, I’m so sorry your tart was a mess, especially since you were serving it for company. I used a Pillsbury pie crust and the crust baked perfectly and turned out flaky. I did let the tart sit a while before cutting it and let the tomatoes drain on paper towels for 45 minutes. I have another tomato pie recipe that calls for blind baking the crust prior to adding the filling ingredients. I prefer the tart recipe since it only has one layer of tomatoes and cooks more quickly, but this one is good too: http://homeiswheretheboatis.net/2011/07/24/you-say-tomato/
Thanks for your comments. I love everything you do so I immediately thought it was something I did wrong. No worries, these were good girlfriends so we had a good laugh while we picked away at the parts we liked best. We all agreed the flavors were so yummy that it was worth another try. My heirloom tomato crop is just about ready to begin harvesting so now having 2 tart recipes has me ready to go!
Just found your website and now I want to fix everything! Your photos are exquisite!
I feel silly not realizing a tart takes less time than a pie. Thanks for that info. Your tart looks so delicious and I will be giving it a try soon. Even though I cook/bake, I love all the extra details for a successful outcome.
I just had a thought about the comment Nancy made… and possibly why her tart did not turn out as well. Could it be she used a light color tart pan? I know the darker the pan the browner the crust. Just a thought.