Recipes
BACON AND TOMATO TART ft David & Cheryl Wears
Photographer, foodie and friend David Wears is celebrated in the kitchen as his wife Cheryl helps Joel to make this tasty tart in honor of Father's Day
David and Cheryl
Ingredients
1 sheet pre-packaged puff pastry
4 – 5 slices bacon, cooked and chopped into small pieces
3 – 4 medium tomatoes, thinly sliced
1 tub ricotta cheese (425 g)
¾ cup grated Parmesan cheese
1 tbsp minced parsley
1 tbsp minced basil
2 cloves garlic, minced
2 eggs, lightly beaten
Salt and pepper to taste
¼ tsp cayenne pepper or pepper sauce
Extra basil for top (optional)
Directions
- Preheat oven to 400 degrees F.
- Lightly spray a baking sheet with cooking spray and line with wax paper. Spread the pastry onto the sheet pressing if necessary to the edges. You can also roll the pastry a bit thinner and then spread it on the sheet. Form a raised border with the edges of the pastry so that the filling will not seep out.
- Mix together the ricotta cheese, parmesan cheese, garlic, eggs, basil, parsley and salt and pepper. Taste mixture and adjust seasoning if necessary.
- Spread the filling evenly onto the pastry.
- Arrange the tomato slices decoratively over the cheese. Sprinkle with the chopped bacon. Top with chopped basil if using.
- Bake in the preheated oven for 20 – 25 minutes until the tart is puffed up and golden brown. You can begin to check after 15 minutes of baking.
- Remove and top with chopped basil if using. Cut into squares to serve, paired with a mixed green salad.
