Raccoon and Lobster

It’s pretty easy to change up a tart by swapping some ingredients around. Yesterday’s tart was so well received that I knew immediately I would be making another one today. I actually purchased this tart pan on Bastille Day and it has sat around unused since then. I suspect that it will be in heavy rotation for the rest of the summer. These directions are just a guideline, you can vary proportions, add or remove spices, change up the cheese, or any number of other twists.

Start as before with your pâte brisée and line your tart pan with the crust.

Bacon and Tomato Tart
1 sliced tomato
4 oz grated gruyere cheese
2-3 slices bacon, cooked and chopped
4-5 cloves roasted garlic (to make roasted garlic, wrap a head of garlic in tinfoil, drizzle with olive oil, seal, and stick in a 350°F oven for about 45 minutes)
1 egg
2 dollops of sour cream
salt and pepper to taste
shredded basil

Preheat oven to 425°F.

Edit: As mentioned in a new post, I’ve discovered how to ensure that the crust stays flaky instead of getting soggy. Before putting in the tart filling, first parbake the crust by itself for about 10 minutes, until it just gets a touch of color. Then brush it lightly with an egg white wash and let that cool to form a barrier against the moisture of the filling.

Sprinkle in about half of the grated gruyere. Layer in sliced tomatoes. Add the bacon and roasted garlic. Beat the egg and stir in the sour cream, salt and pepper. Pour evenly onto your tart and cover with more gruyere and the shredded basil. Bake until cheese is bubbling and crust is golden brown, about 25 minutes for an 8″ tart. Serve warm.