Ally's Sweet and Savory Eats: Bacon and Cheese Tomato Tart

Friday, August 2, 2013

Bacon and Cheese Tomato Tart


In an effort to use up some tomatoes before we leave town for a week, I made this tart.  And I'm so happy I did!  I've seen tomato tarts or tomato pies before, but I have never made one nor eaten one.  Therefore, I honestly had no idea what this would even taste like until I took my first bite.

What you don't see in these photos is the Little Miss snatching bites of the crust and asking for more.....she loved it!  The Little Man, well he could have cared less.  It drives me bonkers sometimes that he just looks at something and says "I don't like that".  This age can be hard - his opinions are becoming much stronger.

This tart tastes like a cross between a cheesy souffle and a hearty egg casserole.  And those tomatoes? Well, they came straight out of my garden and are as fresh as you can get.


To be frank, looking back I'm not sure how I even put this tart together tonight.  Between hyper kids, packing, prepping food, doing laundry, having my work day start at 6:45 a.m. and just now sitting down at 8 p.m......I'm a bit frazzled and exhausted.

So tired, I just might eat a slice of this tart cold for breakfast.

Don't judge.


Bacon and Cheese Tomato Tart
1 store bought pie crust
1 c. cottage cheese
1 egg
1 c. shredded cheddar cheese
2 strips of bacon, finely diced
2 large tomatoes
3 basil leaves
1 t. garlic salt
1 t. Italian seasoning
salt
pepper

Preheat oven to 375 degrees.  Spray non-stick cooking spray into a pie dish/plate/tart pan. Using the thawed pie crust, dust with flour and roll out into a circle shape about 1/8 in. thick. Place into the pie dish/tart pan folding up the sides and fluting edges.  Par-bake the crust for 5 minutes. Remove from the oven.

In a food processor pulse together cottage cheese, egg and seasonings.  Once combined, transfer to a bowl and fold in cheese and bacon.  Pour this filling into the partially baked crust.  Top with sliced tomatoes. Sprinkle the tomatoes with salt and pepper.

Put foil around the edges of the pie crust for the first half of baking time to ensure edges don't burn.  Bake for 1 hour or until filling is set.

Serve warm.


In other news, here is my peanut "not sharing" her homemade Popsicle.  {Just three ingredients by the way - banana, blueberries and honey}.  Tragically, I was a little too zealous in not letting them set up {we couldn't wait any longer}and this was the only one that would come out of the mold.

Imagine the problems it caused when I only had one, but with two children wanting them?  World War III ensued for awhile, but eventually she gave in and gave her brother some bites.

Oh, if you only knew the fights I break up daily.

It's so much fun.
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P.S. - I have some GREAT guest posts coming up next week - stay tuned!

2 comments:

  1. Your tart looks amazing! Hope you have a safe trip! :D Biz

    ReplyDelete
  2. Jolene (www.everydayfoodie.ca)August 5, 2013 at 5:27 PM

    Bacon, cheese and tomatoes are SO perfect together.

    ReplyDelete