Tomato Brunch Tart
with Crispy Bacon
Tomato lovers: Eat your heart out! This vibrant tart combines both fresh and roasted tomatoes for maximum flavour and juiciness, all perched atop a flaky puff pastry base. A side of crispy bacon completes this brunch spread.
Allergènes:
Soya
•Blé
•Lait
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation50 minutes
Temps de cuisson15 minutes
DifficultéIntermédiaire
Ingrédients
/ sert 2 personnes
100 g
Tranches de bacon
340 g
Pâte feuilletée
(Contient Soya, Blé)
2 pièce(s)
Tomate
7 g
Thym
2 pièce(s)
Échalote
2 pièce(s)
Gousses d'ail
1 pièce(s)
Citron
113 g
Tomates cerises anciennes
½ tasse(s)
Feta, émietté
(Contient Lait)
7 g
Ciboulette
1 pièce(s)
Crème sure
Pas inclus dans votre livraison
3 cs
Huile*
0.13 cc
Poivre*
¼ cc
Sucre*
0.38 cc
Sel*
Informations nutritionnelles
Énergie (kcal)1220 kcal
Graisses80 g
dont saturés28 g
Glucides89 g
dont sucres15 g
Fibres9 g
Protéines25 g
Cholestérol30 mg
Sel1590 mg
Gras Trans1 g
Potassium1000 mg
Calcium150 mg
Fer6.5 mg
Ustensiles
•Papier sulfurisé
•Plaque de cuisson
•Zesteur
•Cuillères à mesurer
•Fouet
Instructions
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 the 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 1/4 tsp 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
- When the tart base is fully cooled, spread with feta sauce then top with roasted tomato shallot mixture.
- Sprinkle over sliced remaining fresh tomatoes and chives.
- Cut tart into squares.
- Serve crispy bacon alongside.