Tomatoes. I’m picking around 2 lbs per day. So, here’s a quick new recipe I made up using what I had on hand.
Tomato Bacon Tart
1 box. puff pastry sheets
1 small jar Bacon Jam
5 large tomatoes, sliced
Feta cheese for garnish
Preheat your oven to 425 degrees.
Defrost your pastry dough for 20 minutes before starting.
Slice your tomatoes.
Once your dough is cold but pliable, place both pastry sheets on a baking sheet, and press the ends together to make one large sheet of pastry.
Spread about 1/2 the bacon jam on top of the pastry dough. Then place the sliced tomatoes on top. Place the tart into the oven, and bake for 30-35 minutes, until golden brown, and crispy, with the center of the dough cooked through and crispy.
Remove from the oven and top with crumbled bacon, basil and feta cheese. Cool slightly before cutting and serving.
Takes just like a nice warm BLT open faced sandwich. Yum. We are making this again STAT.
Happy harvest! xo