Tomato Tart with Bacon and Gruyere

By Rhonda7447

Ingredients

• 1 sheet of puff pastry (from a 17.3 oz box), thawed.
• 1 1/2 cups shredded gruyere cheese
• 4 slices cooked bacon, crumbled
• 2 thinly sliced tomatoes
• 2 tsp fresh thyme leaves
• 1/2 tsp kosher salt & freshly grd pepper
• 1 egg

Preparation

Step 1

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silpat liner.
On a lightly floured surface, roll puff pastry into a 10 x 14 inch rectangle. Transfer to the lined baking sheet.

Step 2

Sprinkle cheese on the puff pastry, leaving a 2-inch border around the edges. Sprinkle on the bacon, then line tomato slices down over the cheese and bacon. Top with thyme leaves, salt and pepper. Fold the long ends of the pastry slightly over the filling, then the short ends, pinching to seal. Cut vents in pastry.

Step 3

Beat the egg lightly with a splash of water, then brush over the pastry. Bake in the preheated oven until golden brown, about 30 minutes.