Bacon Tomato Tart – A Guest Blog

Lynne Cobb - tomatoes and basil - bacon tomato tarte - meTo me, the best parts of a BLT sandwich are the bacon, tomato and bread. Sorry, lettuce, you just don’t thrill me. So when a fellow blogger, Lynne Cobb, shared her recipe for “My Super-Awesome Bacon Tart,” which combines those three perfect ingredients, I asked her if I could share the recipe with my E.A.T. readers. 

Lynne took advantage of the best of her garden’s tomatoes, basil and oregano when developing this recipe. If it’s too early in the season for a great harvest, try to find the best tomatoes and herbs you can from the market to make this recipe really shine. 

Lynne’s recipe calls for easy-to-find ingredients: 

(Preheat oven to 350 degrees.)

1 unbaked pie crust shell (homemade or purchased)

12 oz of bacon – cooked until crisp. (Reserve a few tablespoons of bacon drippings).

1/2 cup of chopped onion – saute in bacon drippings

6-8 oz of soft mozzarella, shredded or cubed

1 large tomato, sliced thin (Note, I didn’t have large, beautiful tomatoes from the garden so I used cherry tomatoes which worked fine)

A few leaves of basil, cut into thin strips

Crumble the bacon into pie shell. Layer it with the onions and mozzarella; add tomato and basil.

Mix together:

1 cup of milk, 4 eggs, salt, pepper and a few teaspoons of freshly chopped oregano. Pour over ingredients in pie shell.

Bake at 350 degrees for 55-60 minutes. Allow to cool slightly, then slice and enjoy. 

 

Tomato Bacon Tart - Mine - Lynne Cobb

 

 

Thank you Lynne, for sharing your recipe! My family loved it. It was the perfect meal with a nice salad on the side. The leftovers were great for breakfast too! 

 

 

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