Even though I’ve been collecting a variety of tomato recipes I can never get enough BLTs. Feel the same way? Have a summer brunch potluck or cocktail party planned? To answer your question, no, even though it could possibly be the best sandwich ever invented (immediately followed, of course, by the BGT) it’s not considered appropriate to bring a dozen BLTs to a ladies’ summer patio brunch. What’s a bacon and tomato loving girl to do? Please allow me to introduce you to Mr. Goat Cheese and Tomato Tart complete with a bacon pastry. Yes, you heard me correctly, bacon pastry. This savory, smokey, bacon and tomato treat comes from The Junior League of Boca Raton’s Savor the Moment, Entertaining Without Reservations cookbook.
The recipe calls for a round tart pan which could really produce a gorgeous presentation of layered tomatoes. I only had three of the required four tomatoes, and they were large tomatoes at that, so I went with a slightly smaller tart pan so you could really see each slice distinctly. Plum tomatoes layered like fish scales would look fantastic in this rectangular tart pan.
6 Tablespoons (3/4 stick) unsalted butter, softened
2 Tablespoons shortening
1 1/4 cups flour
1/4 teaspoon salt
4 ounces bacon, crisp-fried, crumbled
3 to 4 tablespoons ice water
4 large ripe tomatoes
salt to taste
4 ounces Montrachet cheese, crumbled
4 ounces whole milk mozzarella, shredded
2 eggs, lightly beaten
1/4 cup finely chopped red onion
extra-virgin olive oil
Fresh basil leaves
Beat the butter and shortening in a mixing bowl until light and fluffy. Add the flour and mix until crumbly. Add the salt and bacon gradually, mixing well. Add enough ice water gradually, to form a ball, mixing well after each addition. Wrap in plastic wrap and chill in the refrigerator.
Roll the dough on a lightly floured surface. Fit into a 9-inch tart pan. Bake at 375℉ degrees for 10 minutes.
Slice the tomatoes 1/4 inch think. Place on paper towels and sprinkle with salt. Let stand for several minutes; pat dry. Arrange half the slices in the tart shell.
Combine the Montrachet cheese, mozzarella cheese, eggs and onion in a bowl and mix well. Spread over the tomatoes. Arrange the remaining tomato slices in an overlapping layer over the cheese mixture. Brush with olive oil.
Bake at 350℉ degrees for 40 minutes. Brush lightly with olive oil. Let stand for 10 minutes before serving. Garnish with basil leaves and slice to serve.