Ingredients

The following ingredients have 12 Servings
  • 4 large fresh tomatoes
  • 1 9 inch pie crust (homemade or store-bought)
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup Mexican blend or Colby Jack cheese
  • 1/2 cup shredded fresh Parmesan cheese
  • 8 slices crispy bacon (roughly chopped and divided)
  • 2-3 tablespoons olive oil
  • 1 large garlic clove (minced)
  • 2 teaspoons fresh rosemary (minced finely)
  • salt and pepper to taste

Instruction

  • Preheat oven to 375 degrees.
  • Roll out pie crust to fit the tart pan.
  • Brush tart pan with olive oil.
  • Place the pie crust in the pan and trim edges.
  • Brush pie crust with olive oil, prick with a fork and pre-bake in a 375-degree oven for 10 minutes.
  • Remove the pie crust from the oven and set aside.
  • Toss all the cheeses together in a bowl. Remove 1/4 cup and set aside.
  • Mix minced garlic and rosemary with 2 tablespoons olive oil.
  • Brush the pre-baked pie crust with some of the olive oil and herbs.
  • Sprinkle the cheese over the bottom of the pie crust.
  • Sprinkle half the bacon pieces over the cheese.
  • Slice the tomatoes about a quarter-inch thick and arrange over the cheese.
  • Brush the tomato slices with the remaining olive oil and herbs.
  • Top the tomato slices with the remaining bacon and cheese.
  • Bake for 20 minutes.
  • Let tart rest for 10 minutes before slicing.
  • Cut into wedges and serve warm.