Whether you serve this delectable BLT Puff Pastry Tart with a Balsamic Drizzle for an appetizer or main course, you’re going to love the fresh tomato flavor topped by oodles of crispy, smoked bacon.
I’ve created this recipe for a BLT Puff Pastry Tart in honor of #BaconMonth 2017 when tomatoes are at their peak of flavor. The tomatoes make this tart fresh and delicious, but the bacon makes this tart outstanding!!
Imagine a golden brown, flaky crust with a light crunch, a creamy base in which to nestle fresh garden tomatoes, lots and lots of perfectly cooked bacon sprinkled over top, along with a handful of fresh lettuces and a light drizzle of balsamic vinegar to bring it all together. On second thought, don’t just imagine it…MAKE IT! I’ll show you how.
If there is one item in the grocery store that is head and shoulders above the rest, it’s puff pastry sheets. With this flaky freezer find you can elevate just about any dish or recipe (like this BLT Puff Pastry Tart) to bakery shoppe high quality standards.
The grocery list for making this BLT Puff Pastry tart is short and sweet. All you’ll need is a package of puff pastry sheets (found in the freezer section of the market), bacon, tomatoes, mayonnaise, ranch dressing (optional), Parmesan cheese, assorted lettuces (I used a spring mix), and a touch of balsamic vinegar.
The key to using frozen store-bought puff pastry sheets in this recipe application is to thaw one pastry package (two puff pastry packages per box) for approximately 15 minutes at room temperature. As the pastry thaws, gently unfold the pastry (it will be folded into thirds) making sure to remove the paper and packaging as you go, and making sure to smooth and press the fold lines with your hands, or a rolling pin. For this recipe of BLT Puff Pastry Tart, I used my hands to gently pull and press the puff pastry sheet into a square.
Follow my easy step-by-step photo instructions for making this BLT Puff Pastry Tart. It’s a perfect way to use Mother Nature’s harvest of garden fresh tomatoes.
Lay 12 slices of bacon on a sheet tray and bake in a preheated 375 degree oven until cooked (approximately 20-25 minutes). Slice 4-5 garden fresh tomatoes (¼” thickness) and lay them on a paper towel to drain a little bit of their excess moisture. Set aside.
Drain the bacon on paper towels and set aside. Unfold the thawed puff pastry sheet on a baking sheet that has been sprayed with cooking spray. Gently use your hands to work the pastry into an even square and flatten out the folds.
Use a paring knife to score a ½” border around the entire square of pastry to form a frame. Mix together an egg wash using 1 egg and 1 tablespoon of water.
Use a pastry brush a lightly brush the egg wash around the entire outside border of the pastry sheet. Use a fork to dock holes throughout the center of the square. Bake the puff pastry sheet in a preheated 400 degree oven for 20 minutes until puffed and golden (*Note – the egg washed edges will be a deeper golden brown then the center).
Use a spatula to gently press the center section of the tart down so the outer “frame” stands out slightly. In a medium bowl, mix together mayonnaise, ranch dressing, grated Parmesan cheese, salt and pepper. Spread the mayonnaise mixture evenly in the center of the puff pastry tart marking sure to keep it inside the outer “frame.”
Lay the tomato slices over the top of the mayonnaise mixture and season them with salt and pepper. Crumble the drained bacon over top of the tomato slices.
Add assorted lettuce leaves to the top of the tart and drizzle with a light touch of balsamic vinegar. Refrigerate until ready serve.
Before I get to the printable recipe for my BLT Puff Pastry Tart, if you’d like to see the other recipes I’ve shared for #BaconMonth 2017 please click on the following titles for:
As if all of these bacontastic recipes aren’t enough, next Wednesday (the final day of #BaconMonth) I’ll be bringing you a sweet and savory dessert recipe that features bacon in a bundt cake that I know will knock your socks completely off!! I honestly cannot wait!!
- 12 slices bacon cooked, drained on paper towels,and crumbled.
- 4-5 garden fresh tomatoes sliced into ¼" thickness. Set on paper towels to drain slightly
- 1 puff pastry sheet thawed
- 1 large egg
- 1 tablespoon water
- ½ cup mayonnaise
- 2 tablespoons ranch dressing
- ¼ cup grated Parmesan cheese
- ¼ cup assorted baby lettuce leaves or more if desired
- 1 tablespoon balsamic vinegar
- salt and pepper to taste
Preheat oven to 400 degrees.
Press the thawed puff pastry sheet into an even square on a baking sheet that has been sprayed with cooking spray.
Use a paring knife to score a ½" border around the entire square of pastry.
In a small bowl, mix together the egg and water.
Use a pastry brush to lightly brush the egg wash around the scored "frame" of the pastry sheet.
Use the tines of a fork to dock holes inside the center of the puff pastry square.
Bake the prepared pastry sheet square in a preheated oven for 20 minutes (or until puffed and golden) *Note - the "frame" of the pastry sheet will be a deeper golden color due to the egg wash.
Remove the pastry sheet from the oven and use a spatula to press the center of the square lightly (while still hot) to highlight the "frame" around the pastry. Set aside.
In a medium bowl, mix together the mayonnaise, ranch dressing, Parmesan cheese.
Spread the mayonnaise mixture evenly inside the "frame" of the puff pastry square.
Top the mayonnaise mixture with the sliced tomatoes.
Season the tomatoes lightly with salt and pepper.
Evenly top the tomatoes with the drained and crumbled bacon and top the bacon with the assorted lettuce leaves.
Evenly drizzle the balsamic vinegar over the top of the tart and refrigerate until ready to serve.
*Note - This tart should only be made up to 4 hours in advance.
Cut into squares and serve as an appetizer or light dinner.
Tools and equipment:
mixing bowls and spoons
Bacon Month 2017 (#BaconMonth) is hosted and coordinated by Julie of Bread Booze Bacon!! Julie has gotten together some pretty awesome bloggers together to tickle your bacon fancy all through August!
Please take a moment to meet the nine food bloggers that have joined together to make this years #BaconMonth 2017 such a delicious success.
Below are the recipes we’ve created for the third week of August 2017 in celebration of all things bacon! #BaconMonth rules!!
By clicking on the title name below you’ll be taken directly to that bloggers site for additional information about their recipe and for the complete instructions for making it at home.
I hope you’ve enjoyed all these wonderful bacon recipes for #BaconMonth and will continue to visit me throughout the month of August (and, of course, beyond) for additional family friendly recipes that are sure to tempt your taste buds.
Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!
Until we eat again, I hope you have a deliciously bacon filled day!