Easy Tomato & Bacon Tart combines a crisp shortcrust pastry pie shell with sweet juicy tomatoes and salty bacon pieces, all baked in a creamy egg custard. Follow the simple step by step instructions to make this delicious tart.
When I made this Easy Tomato & Bacon Tart, I really had no intention of adding the recipe to my blog. However, it turned out so well that, with a little encouragement from my Instagram and Facebook fans, I decided it was just too good not to share.
What ingredients do you need for Easy Tomato & Bacon Tart?
There are no fancy ingredients in this Tomato & Bacon Tart everything you need is easily available.
- Flour
- Butter
- Vegetable Fat
- Eggs
- Bacon or Pancetta
- Cream
- Cherry or Small Plum (Grape) Tomatoes
- Chives
- Salt
- Basil leaves (optional)
What kind of tomatoes should I use?
Small sweet tomatoes are the best kind to use in the Tomato & Bacon Tart. I use small plum (grape) tomatoes in different colours, red, yellow, orange and green because they look pretty.
What kind of bacon should I use?
If you can, use small cubes of bacon rather than rashers. I use smoked lardons or pancetta, however, if you can’t get those, use chopped up streaky bacon.
What kind of cream should I use?
I use single (pouring) cream in this tart, however, you could use double (heavy) cream or a cultured cream like creme fraiche or soured cream if you like those. Don’t use yogurt as it will split and your tart filling will not be nice.
What are chives?
Chives are a member of the onion family. They look a little like thick grass and have a mild onion flavour. If you can’t get chives use finely chopped spring onions.
Can you freeze Easy Tomato & Bacon Tart?
Yes, you can freeze the tart. Cool the finished tart, then wrap tightly in cling film and foil. Freeze for up to 3 months. Defrost at room temperature and warm in a medium oven for 20 minutes.
How to make Tomato & Bacon Tart
Step by step photographs and instructions to make this tasty savoury tart.
Make the shortcrust pastry
Make this super tasty pastry in the food processor. Don’t worry if you don’t have one because there are instructions in the recipe card to make the pastry by hand.
Put cheese, flour and fats into the processor
Put the flour, butter, and vegetable fat into a food processor and pulse until the mixture resembles breadcrumbs.
Add the egg and water
Add the egg and the water and pulse until the mixture starts to come together, add a little more water if it is too dry.
Chill the pastry dough
Press the mixture into a ball and wrap in plastic wrap. Chill in the fridge for 20 minutes minimum because this will make it easier to roll and also stop it shrinking as much when it is baked.
Line the tart tin
Roll out the pastry thinly in a circle and line the tart tin. Trim the pastry around the edge of the tin but leave enough to allow for a little shrinkage.
Blind Bake the pastry case
Place a piece of baking parchment onto the pastry and top with baking beans or dried peas, beans or rice.
Bake blind for 15-20 minutes, then remove the paper and beans and bake for another 5 minutes. Remove from the oven and leave to cool.
Why do you blind bake your pastry case?
Blind baking simply means baking the pastry shell before filling it. If you put a wet filling into an unbaked pastry case the base is unlikely to cook properly and you will get a ‘soggy bottom’ rather than a crisp bite of buttery crust.
This video from the Co-op shows how to line a tart tin and bake blind.
Make the filling for the Tomato & Bacon Tart
The filling is really very simple to make. Gather together your ingredients and follow the easy steps.
Fry the bacon pieces
Fry the bacon in a pan on medium-high heat until the fat runs off and they are golden brown and crisp. Remove from the heat and lift them out with a slotted spoon and place on a plate with kitchen paper to drain.
Put the tomatoes & bacon in the pastry case
Put the bacon pieces in the base of the blind-baked pastry case. Cut the tomatoes in half and arrange over the bacon, fill the pastry case in a single layer.
Make the custard
Beat the eggs and cream together with a fork or a whisk, and season with salt.
Add the chives
Cut the chives with scissors into small pieces, no more than 1/2 cm long. Add these to the custard mixture.
Pour over the custard
Finally, pour over the egg, cream, and chives mixture and bake in the oven for 35-40 minutes until golden brown and set.
Top Tip
Pour the custard into the pastry case slowly. Watch carefully to see that it does not overflow the pastry. It won’t ruin your tart if it does, but it sticks like glue!
Bake the Easy Tomato & Bacon Tart
Bake in the oven for 35-40 minutes until golden brown and set.
As you can see if you look carefully I did have a bit of an overflow of custard. I simply ran a knife round it and fortunately the tart came out without too much difficulty.
Tomato & Bacon Tart Serving Suggestion
Serve the Tomato & Bacon Tart warm or cold with coleslaw and salad, or alternatively with potatoes and vegetables. It’s perfect for lunch, supper, or serve small slices as a dinner party appetiser.
Make it Vegetarian
Leave out the bacon and the tart becomes a Tomato Tart suitable for vegetarians.
Make it Gluten Free
The pastry is the only part of this recipe that contains gluten. Visit the Gluten-Free Alchemist for gluten-free pastry recipes.
More Tomato Recipes from Farmersgirl Kitchen
Easy Roast Pepper & Tomato Couscous is a simple side dish that is packed full of juicy summer vegetables. It’s so quick and simple to prepare and is a great dish to serve with halloumi, grilled fish or chicken.
Garlic Bread and Tomato Bake is a quick and easy recipe that’s filling and tasty and can be put together from a few simple ingredients.
More Tomato Recipes
- Maple Roasted Cherry Tomatoes – Feast Glorious Feast
- Panzanella, Italian bread and tomato salad – Christina’s Cucina
- Balsamic Tomato Salad – Curly’s Cooking
More Savoury Tart Recipes from Farmersgirl Kitchen
Leek & Cheese Tart is a double cheese delight. Follow the step by step instructions for a melt in the mouth cheese pastry case filled with a creamy custard, gently sautéed leeks with delicious little chunks of cheese.
Scottish Smoked Salmon and Asparagus Tart is a delicious combination of smoked salmon, soured cream egg custard, and fresh asparagus spears. Perfect for outdoor summer entertaining serve with a simple salad.
Courgette and Feta Tart is a tasty savoury tart that is a great way to use summer vegetables. It is filled with roasted courgettes (zucchini), cubes of feta cheese and flavoured with fresh basil. Ideal to serve with a crisp green salad on a summer day.
More Savoury Tart Recipes
- Compte Cheese Tart with Wild Garlic & Onion – Lost in Food
- Onion Tart – Recipes Made Easy
- Roasted Ratatouille Quiche – Something Sweet, Something Savoury
Easy Tomato & Bacon Tart
Equipment
- Food Processor (optional)
- 23 cm tart tin
- baking beans
- Sharp knife
- chopping board
- Frying Pan
- bowl or jug
- whisk
Ingredients
For the pastry
- 225 g plain flour all purpose
- 65 g butter cut into pieces
- 65 g vegetable fat cut into pieces
- 1/4 tsp salt
- 1 medium egg
- 1 tbsp cold water
For the Tomato & Bacon Filling
- 65 g smoked pancetta or lardons
- 250 g mixed baby tomatoes cherry tomatoes, grape tomatoes
- 1/2 tsp salt
- 100 ml single cream pouring cream
- 4 large eggs
- 20 g chives
Instructions
For the shortcrust pastry
- Put the flour, butter, vegetable fat and salt into a food processor and pulse until the mixture resembles breadcrumbs.
- Add the egg and the water and pulse until the mixture starts to come together, add a little more water if it is too dry.
- Press the mixture into a ball and wrap in plastic wrap. Chill in the fridge for 20 minutes minimum.
- Pre -heat the oven to 200C
- Roll out the pastry thinly in a circle and line the tart tin. Trim the pastry around the edge of th tin but leave enough to allow for a little shrinkage.
- Place a piece of baking parchment onto the pastry and top with baking beans or dried peas, beans or rice.
- Bake blind for 15-20 minutes, then remove the paper and beans and bake for another 5 minutes.
- Remove from the oven and leave to cool.
For the Tomato & Bacon filling
- Reduce the heat of the oven to 170C
- Fry the bacon in a pan on medium-high heat until the fat runs off and they are golden brown and crisp. Remove from the heat and lift them out with a slotted spoon and place on a plate with kitchen paper to drain
- Put the bacon pieces in the base of the blind-baked pastry case. Cut the tomatoes in half and arrange over the bacon to fill the pastry case in a single layer.
- Beat the eggs and cream together with a fork or a whisk, and season with salt.
- Cut the chives with scissors into small pieces, no more than 1/2 cm long. Add these to the custard mixture.
- Finally, pour over the egg, cream, and chives mixture and bake in the oven for 35-40 minutes until golden brown and set.
- Remove from the oven and leave for 10 minutes before removing from the tin.
Notes
Without a Food Processor
If you do not have a food processor then put the flour, butter, and vegetable fat into a bow. Rub the fats into the flour with your fingers until the mixture is like breadcrumbs, then add the rest of the dry ingredients and combine. Add the egg and water and mix with a fork or your fingers until you have a ball of dough.To Freeze
Cool the finished tart, then wrap tightly in cling film and foil. Freeze for up to 3 months. Defrost at room temperature and warm in a medium oven for 20 minutes.Nutrition
Chloe Edges says
Looks delicious, using the didn’t come tomatoes just looks so pretty too 😍
Janice Pattie says
Thanks, Chloe. Can’t get enough of tomatoes just now.
Cat | Curly's Cooking says
So pretty and it sounds absolutely delicious! I’ve got a real love for tomatoes this summer!
Janice Pattie says
Thank you, good quality tomatoes are so much nicer and make a recipe really sing.
Janice Pattie says
Thank you. I’m really enjoying tomatoes this summer too.
Donna says
oh this looks gorgeous. I can imagine eating it for lunch on a nice day!
Janice Pattie says
Thanks, Donna. It really is super tasty.
Lesley Garden says
This tart looks delicious and one I’m adding to my must make list. I love tomatoes, one of my favourite ingredients and this recipe really heroes this colourful fruit.
Janice Pattie says
Thanks, Lesley. We really enjoyed the combination of the tomatoes with the bacon and egg.
Jacqui – Recipes Made Easy:Only Crumbs Remain says
This tart looks amazing, all thpose juicy tomatoes complimented by the salty bacon – perfection ! Thank you for sharing with #CookBlogshare.
Janice Pattie says
Thank you, it really was delicious and I’ll be making it again!
Beth Sachs says
Such a pretty looking tart! Perfect with a salad and glass of white wine.
Janice Pattie says
Thanks, Beth. Definitely good with a glass of wine!
Helen - Cooking with my kids says
This looks delicious. I love the different coloured tomatoes – you’re right it makes it really pretty!
Janice Pattie says
Thanks, Helen. We do eat with our eyes 😊
louise Gunstone says
This looks fab! We are growing our own tomatoes this year so this is perfect… and as my son says ‘bacon makes everything taste better!’. It’s win-win. lol
Janice Pattie says
Your son is 100% correct, I hope you enjoy the tart 😊