Tomato Bacon Tart

Overview

You’ve eaten too many sweet tapas, so let’s try some salty ones! In today’s tart, the bacon brings a mysterious flavor to the tart filling. I also love the black pepper. The cherry tomatoes are still juicy after roasting. The sourness of the cherry tomatoes just balances out the greasiness of the butter. The bottom is crispy and crumbly. That’s how it feels! The whole tower tastes fragrant and fresh, crispy and tender, and the various flavors are gradually conveyed layer by layer. It is very delicious!

Tags

• baking
• pasta
• children
• afternoon tea
• fast food
• bacon
• basil leaves
• butter
• egg
• low gluten flour
• black pepper
• fine sugar
• salt
• small tomatoes
• water

Ingredients

Steps

1. 1 After the butter has softened at room temperature, chop it slightly with a spatula and pour in the low-gluten flour.

   

2. 2 Knead the butter and flour with your hands until they are completely mixed and evenly rolled into coarse particles. Then build a wall of flour and pour in the water, fine sugar, and salt.

   

3. 3 Continue to knead with your hands. After mixing evenly, pour in the beaten egg liquid and continue to knead into a dough.

   

4. 4 Wrap the kneaded dough in plastic wrap and refrigerate for more than 2 hours.

   

5. 5 Let the refrigerated dough return to room temperature, then roll it into a tart crust, press it into the mold, and use a rolling pin to roll off the excess tart crust.

   

6. 6 Then insert a fork into the small holes.

   

7. 7 Preheat the oven to 200 degrees, cover the top of the tart with oil paper, then place heavy objects such as beans and rice on the middle shelf of the oven, turn the heat up and down, and bake for about 15 minutes.

   

8. 8 Keep the baked tart shell at room temperature until ready.

   

9. 9 Make the tart filling. Wash the small tomatoes and cut them in half, and dice the bacon and set aside.

   

10. 10 Slowly add whipped cream to the egg mixture, add salt and beat well. Set aside.

    

11. 11 Pour the mixed tower liquid into the cooled tart shell.

    

12. 12 Pour the mixed tart liquid into the cool tart shell

    

13. 13 Finally, sprinkle some black pepper and basil leaves, put it in a preheated 200-degree oven, set the middle layer to the upper and lower heat, and bake until the tower liquid solidifies.

    

14. 14 The grilled tomato bacon tart is sprinkled with some rosemary on the surface for a more delicious taste.