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Tomato, Bacon and Gruyere Tart


From Good Network Magazine, September 2015

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Rate this recipe 4.3/5 (3 Votes)


  • 1 thawed puff pastry sheet
  • 1 1/2 cups grated gruyere
  • 4 slices crumbled cooked bacon
  • 3 thinly sliced small tomatoes
  • 2 teaspoons thyme leaves
  • 1/2 teaspoon kosher salt
  • few grinds pepper
  • 1 egg beaten


Adapted from


Step 1

Roll out 1 thawed puff pastry sheet into a 10-by-14 inch rectangle on a lightly floured surface; transfer to a parchment-lined baking sheet. Sprinkle with 1 1/2 cups grated gruyere, leaving a 2-inch border on the long sides. Top with 4 slices crumbled cooked bacon, 3 thinly sliced small tomatoes, 2 teaspoons thyme leaves, 1/2 teaspoon kosher salt and a few grinds of pepper. Fold in the long sides; cut vents in the pastry. Fold in 1/2 of the short ends; pinch to seal. Brush the pastry with 1 egg beaten with 1 teaspoon water. Bake at 400 until golden brown, about 30 minutes.


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