Tomato Brunch Tart
Serves 2 | with Crispy Bacon
3.8
(12)
Tomato lover's eat your heart out! This vibrant tart combines both fresh and roasted tomatoes for maximum flavour and juiciness to sit atop a flaky puff pastry base. A side of crispy bacon completes this brunch spread.
Allergens:
Soy
•Wheat
•Milk
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Preparation Time50 minutes
Cooking Time15 minutes
DifficultyMedium
Ingredients
/ serving 2 people
100 g
Bacon Strips
340 g
Puff Pastry
(Contains: Soy, Wheat)
2 unit(s)
Tomato
7 g
Thyme
2 unit(s)
Shallot
2 unit(s)
Garlic, cloves
1 unit(s)
Lemon
113 g
Baby Heirloom Tomatoes
½ cup
Feta Cheese, crumbled
(Contains: Milk)
7 g
Chives
1 unit(s)
Sour Cream
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Pepper*
0.38 tsp
Salt*
¼ tsp
Sugar*
Nutrition Values
Calories1220 kcal
Fat80 g
Saturated Fat28 g
Carbohydrate89 g
Sugar15 g
Dietary Fiber9 g
Protein25 g
Cholesterol30 mg
Sodium1590 mg
Trans Fat1 g
Potassium1000 mg
Calcium150 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Parchment Paper
•Baking Sheet
•Zester
•Measuring Spoons
•Large Non-Stick Pan
•Tongs
•Medium Bowl
Cooking Steps
1
- Unroll pastry, discarding the wax paper, then place on a parchment-lined baking sheet. Use a paring knife to score a 1/2-inch border around pastry. (NOTE: Make sure not to cut all the way through.)
- Prick inside of pastry all over with a fork.
- Bake on the bottom of the oven, rotating the sheet halfway through, until pastry is golden-brown and cooked through, 24-26 min.
- Place in the fridge on a wire rack until cooled completely.
2
- Meanwhile, cut beefsteak tomatoes into 1/2-inch rounds.
- Halve baby tomatoes, then season with salt and pepper.
- Thinly slice chives.
- Strip 1 tbsp thyme leaves from stems, then roughly chop.
- Peel, then halve shallots lengthwise, then cut into 1/8-inch half-moons.
- Peel garlic.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
3
- Add beefsteak tomatoes, shallots, thyme, garlic cloves and 1 1/2 tbsp oil to another parchment-lined baking sheet. Season with 1/4 tsp salt and pepper, then toss to combine.
- Bake in the middle of the oven until tomatoes soften and release some of their juices, 18-20 min.
- Transfer roasted garlic cloves to a medium bowl, then gently mash with the back of a fork.
- Add sour cream, feta, half the chives, 1/2 tsp lemon zest, 1 tsp lemon juice and 1/4 tsp sugar to the bowl with garlic. Season with salt and pepper, then whisk until well combined, 1 min.
4
- Heat a large non-stick pan over medium heat.
- When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.**
- Remove the pan from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
- When tart base is fully cooled, spread feta sauce on top, then spoon roasted tomato mixture over top.
- Sprinkle with baby tomatoes and remaining chives.
- Cut tart into squares.
- Serve crispy bacon alongside.
