Posted By: Leagle49
Tomato, Bacon, Cheddar Tart - 09/01/2022 02:31 PM
It's been FAR too long since anyone posted a recipe. Our garden is producing tomato like mad so I decided to try making a tomato tart. The result was outstanding so I thought I'd share. I've made it a couple of times now. YUM!
Tomato, Cheddar and Bacon Tart
1 Pillsbury pie crust
3# tomatoes
Salt
3 T Dijon mustard
1 ½ Cups shredded extra sharp cheddar cheese
½ Cup Mayonnaise
¼ C Sour Cream
1 Large Egg
1 T dried Dill weed
1 T Cider Vinegar
1 T Chopped fresh Parsley
2 tsp. Sugar
¼ tsp freshly ground Black Pepper
1/2 # Bacon, cooked and crumbled
½ C coarsely chopped fresh Basil
1/3 C Parmesan cheese
1. Blind bake the pie shell for 15 minutes at 400 and let cool thoroughly.
2. Slice tomatoes 1/ to ½ inch thick. Place slices on paper towels. Lightly salt the slices and cover with more paper towels. Let sit for at least 30 minutes.
3. Spread the Dijon Mustard evenly over the cooled pie shell and sprinkle with the Cheddar Cheese.
4. Mix together the Mayo, Sour Cream, Egg, Dill, Vinegar, Parsley, Sugar, and Pepper. Spread the mixture over the cheese.
5. Sprinkle the crumbled bacon over the mixture.
6. Sprinkle the Basil over the mixture. Should be enough Basil so that you can’t see the white mixture.
7. Layer the tomato slices over the Basil overlapping slightly. Sprinkle lightly with Parmesan Cheese.
8. Bake at 425 for 40 to 45 minutes until tomato edges are just beginning to brown.
9. Slice and serve immediately.
I have pictures but can't figure out how to add them here.
Tomato, Cheddar and Bacon Tart
1 Pillsbury pie crust
3# tomatoes
Salt
3 T Dijon mustard
1 ½ Cups shredded extra sharp cheddar cheese
½ Cup Mayonnaise
¼ C Sour Cream
1 Large Egg
1 T dried Dill weed
1 T Cider Vinegar
1 T Chopped fresh Parsley
2 tsp. Sugar
¼ tsp freshly ground Black Pepper
1/2 # Bacon, cooked and crumbled
½ C coarsely chopped fresh Basil
1/3 C Parmesan cheese
1. Blind bake the pie shell for 15 minutes at 400 and let cool thoroughly.
2. Slice tomatoes 1/ to ½ inch thick. Place slices on paper towels. Lightly salt the slices and cover with more paper towels. Let sit for at least 30 minutes.
3. Spread the Dijon Mustard evenly over the cooled pie shell and sprinkle with the Cheddar Cheese.
4. Mix together the Mayo, Sour Cream, Egg, Dill, Vinegar, Parsley, Sugar, and Pepper. Spread the mixture over the cheese.
5. Sprinkle the crumbled bacon over the mixture.
6. Sprinkle the Basil over the mixture. Should be enough Basil so that you can’t see the white mixture.
7. Layer the tomato slices over the Basil overlapping slightly. Sprinkle lightly with Parmesan Cheese.
8. Bake at 425 for 40 to 45 minutes until tomato edges are just beginning to brown.
9. Slice and serve immediately.
I have pictures but can't figure out how to add them here.
I will have him take a look at that. 
