Easy Tomato & Bacon Tart

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

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