Tomato, Bacon and Gruyere Tart

From Good Network Magazine, September 2015
Photo by Cathy D.
Adapted from foodnetwork.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

Ingredients

  • 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

Directions

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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