Best 10 Tomato Leek Bacon Tart Recipes

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Elevate your culinary skills and tantalize your taste buds with our delectable Tomato Leek Bacon Tart. This savory dish combines the vibrant flavors of fresh tomatoes, tender leeks, and smoky bacon, all enveloped in a flaky, buttery crust. Perfect for brunch, lunch, or dinner, this versatile tart is sure to impress your family and friends. Alongside the main recipe, we also offer a vegetarian variation, catering to those with dietary restrictions or preferences. Additionally, discover our collection of other mouthwatering recipes, including a flavorful Tomato Tart, a hearty Bacon and Leek Quiche, and a classic French Onion Soup, each offering a unique twist on these beloved ingredients.

Check out the recipes below so you can choose the best recipe for yourself!

ANNA'S TOMATO TART



Anna's Tomato Tart image

Provided by Ina Garten

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 16

2 1/2 cups all-purpose flour
Kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, 1/2-inch-diced
2 cold extra-large egg yolks
1/2 cup ice water
2 1/2 pounds dried beans, for baking the crust (optional)
2 1/2 pounds firm medium (2 1/2-inch) tomatoes, cored and sliced 1/4 inch thick
1 cup whole fresh parsley leaves, lightly packed
1/2 cup coarsely chopped fresh basil leaves, lightly packed
3 large garlic cloves
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
6 tablespoons Dijon mustard
3/4 pound grated Gruyere cheese (1 pound with rind)
1/2 cup plus 2 tablespoons freshly grated Italian Parmesan cheese

Steps:

  • Place the flour and 1 teaspoon of salt in the bowl of a food processor fitted with the steel blade. Add the butter and pulse 12 to 15 times, until the butter is the size of peas. Add the egg yolks and pulse a few times to combine. With the motor running, add the ice water through the feed tube and pulse until the dough starts to come together. Dump onto a floured board and roll it into a flat disk. Wrap in plastic wrap and refrigerate for 30 minutes.
  • Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
  • Meanwhile, place the tomatoes in a large bowl. Put the parsley, basil, garlic, thyme, 1 teaspoon salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. With the processor running, pour the olive oil down the feed tube and process until combined. Pour the mixture over the tomatoes and toss gently. Set aside.
  • On a well-floured board, roll the dough out to an 11 x 17-inch rectangle and transfer it to the prepared sheet pan. Don't worry if it doesn't fit exactly; you want it to cover most of the bottom of the pan but it can be a little rough on the sides. Place a second sheet pan directly on the pastry and bake for 15 minutes. (You can also line the pastry with foil and fill it with dried beans.) Remove the top sheet pan (or the beans and foil). Using a dinner fork, pierce the pastry in many places. Bake for another 8 to 10 minutes, until lightly browned. Check the pastry during baking; pierce any spots that bubble up. Allow the crust to cool for 15 minutes.
  • Lower the oven to 375 degrees. Brush the mustard on the crust with a pastry brush. Sprinkle a thick even layer of Gruyere on the pastry, reserving 1/2 cup for the top, and sprinkle with the 1/2 cup of Parmesan. Place overlapping tomatoes in rows on top. If there is a little garlic and herb mixture in the bowl, sprinkle it over the tomatoes, but if there is liquid in the bowl, strain it through a very-fine-mesh strainer, discard the liquid, and sprinkle the garlic and herb mixture on the tomatoes. Sprinkle the reserved 1/2 cup of Gruyere and the remaining 2 tablespoons of Parmesan on top. Bake for 30 minutes.
  • Cool slightly, cut into squares, and serve warm or at room temperature.

LEEK, CHEESE & BACON TART



Leek, cheese & bacon tart image

This tart looks as impressive as it tastes. Leftovers are great for lunchboxes too

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 35m

Number Of Ingredients 6

1 tbsp olive oil
3 leeks , thinly sliced
375g pack ready-rolled puff pastry
150g pack soft cheese with garlic and herbs
4 rashers streaky bacon , snipped
100g grated emmental

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat the oil in a frying pan, then gently fry the leeks until soft, about 5 mins. Cool. Unroll the pastry onto a baking sheet. Spread the soft cheese over the pastry to within 3cm of the edges. Scatter over the leeks, bacon and grated emmental.
  • Flip the edges of the pastry over the filling. Bake for 20 mins until golden.

Nutrition Facts : Calories 637 calories, Fat 49 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 2.2 milligram of sodium

TOMATO LEEK TARTS



Tomato Leek Tarts image

Kathleen Tribble from Santa Ynez, California shared the recipe for these attractive tarts for two. The crisp pastry crust cuts easily into wedges.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 tarts.

Number Of Ingredients 8

1 package (15 ounces) refrigerated pie pastry
4 ounces provolone cheese, shredded
1 pound leeks (white portion only), sliced
6 medium plum tomatoes, thinly sliced
1/4 cup grated Parmesan cheese
1-1/2 teaspoons garlic powder
1/8 teaspoon pepper
1 cup shredded part-skim mozzarella cheese

Steps:

  • Place both pastry sheets on greased baking sheets. Sprinkle each with provolone cheese, leaving 1 in. around edges. Arrange leeks and tomato slices over provolone cheese. Sprinkle with Parmesan cheese, garlic powder and pepper. Top with mozzarella cheese. Fold edges over filling., Bake at 425° for 18-22 minutes or until crusts are lightly browned. Cut into wedges. Serve warm.

Nutrition Facts : Calories 280 calories, Fat 16g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 346mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.

BACON & SUN-DRIED TOMATO PHYLLO TARTS



Bacon & Sun-Dried Tomato Phyllo Tarts image

Frozen mini phyllo tart shells are so convenient and easy to use. Just add a savory filling featuring sun-dried tomatoes and bacon, then pop them in the oven.-Patricia Quinn, Omaha, Nebraska

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 45 tartlets.

Number Of Ingredients 16

2 teaspoons olive oil
3/4 cup chopped onion (about 1 medium)
3/4 cup chopped green pepper (about 1 small)
3/4 cup chopped sweet red pepper (about 1 small)
1 garlic clove, minced
Dash dried oregano
3 packages (1.9 ounces each) frozen miniature phyllo tart shells
1 package (8 ounces) cream cheese, softened
1-1/2 teaspoons lemon juice
1/8 teaspoon salt
1 egg, lightly beaten
1/2 cup oil-packed sun-dried tomatoes, chopped and patted dry
2 bacon strips, cooked and crumbled
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 cup crushed butter-flavored crackers
1/2 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add onion and peppers; cook and stir 6-8 minutes or until tender. Add garlic and oregano; cook 1 minute longer. Cool completely., Place tart shells on ungreased baking sheets. In a large bowl, beat cream cheese, lemon juice and salt until smooth. Add egg; beat on low speed just until blended. Stir in tomatoes, bacon, basil and onion mixture., Spoon 2 teaspoons filling into each tart shell. Top each with 1/2 teaspoon crushed crackers and 1/2 teaspoon cheddar cheese., Bake 10-12 minutes or until set. Serve warm. Freeze option: Freeze cooled baked pastries in freezer containers. To use, reheat pastries on a baking sheet in a preheated 350° oven 15-18 minutes or until heated through.

Nutrition Facts : Calories 58 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 59mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

LEEK TART



Leek Tart image

Provided by Food Network

Number Of Ingredients 7

1 recipe pie dough
3 pounds of leeks
3 tablespoons butter
1 teaspoon chopped thyme
2 eggs
1/3 cup heavy cream
1 cup grated Gruyere cheese

Steps:

  • Preheat oven to 425 degrees.
  • Line a 9-inch pie pan with dough. Clean and trim leeks, and julienne. Melt the butter, add leeks and season and cook covered over medium to low heat for 20 minutes until softened. Mix the eggs and cream and all but 1/4 cup of the cheese and add the cooled leeks. Pour into pie shell, top with cheese and bake for 40 minutes.
  • BRAISED LEEKS
  • In an 8-inch skilled saute leeks in butter. Add chicken broth to almost cover. Cover pan, and to cook for about 20 minutes, until tender. Remove leeks to a platter. Reduce cooking liquid, pour over platter of leeks and garnish with fresh thyme.
  • FRIZZLED LEEKS
  • Heat oil to hot, but not smoking. Toss julienned leeks with some flour in a bowl. Add to hot oil and fry. Can be used as a garnish.

TOMATO-LEEK-BACON TART



Tomato-Leek-Bacon Tart image

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

Vegetable cooking spray
1/2 (15-ounce) package refrigerated piecrusts
1 (8-ounce) package shredded Italian three-cheese blend, divided
3 medium leeks, thinly sliced (about 1 cup)
2 tablespoons olive oil
8 plum tomatoes, sliced
1 cup loosely packed fresh basil leaves, coarsely chopped
3 garlic cloves, coarsely chopped
1/2 (2.1-ounce) package fully cooked bacon slices, chopped
1/2 cup mayonnaise
1/4 cup freshly grated Parmesan
1 tablespoon fresh lemon juice
1/2 teaspoon pepper
Garnish: fresh basil sprigs

Steps:

  • Preheat the oven to 450 degrees F.
  • Coat a 9-inch tart pan with cooking spray. Fit piecrust into pan according to package directions.
  • Bake for 10 minutes or until golden. Remove crust from oven; sprinkle with 1 cup of the cheese blend.
  • Lower the oven to 375 degrees F.
  • Saute leeks in hot oil in a skillet over medium-high heat until tender; sprinkle over crust. Arrange tomatoes over leeks; sprinkle with basil and garlic.
  • Stir together remaining 1 cup cheese blend, chopped bacon, and next 4 ingredients in a bowl. Spoon cheese mixture over tart, spreading to edges.
  • Bake for 25 minutes or until golden. Cut tart into 4 slices. Garnish, with basil sprigs, if desired.

BLT AND P (BACON, LEEK, TOMATO AND POTATO) SOUP



BLT and P (Bacon, Leek, Tomato and Potato) Soup image

Bacon, Leek and Tomato Soup is a soup for any season! It is surprisingly light and colorful and full of vegetables. It makes a simple, flavorful, special lunch or supper that warms you up, soul and stomach. It is especially delicious on rainy days or nights! I first made this for my mom because she and I both LOVE Oscar's bacon and we wanted a whole pot full of soup that tasted like it! We ate a pot of it while watching movies curled up in the living room of the cabin.

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 12

Extra-virgin olive oil, for drizzling
6 slices lean, smoky good quality bacon, chopped into 1/2-inch pieces
3 small ribs celery from the heart of the stalk, finely chopped
2 small to medium carrots
3 leeks, trimmed of rough tops and roots
1 bay leaf
Salt and pepper
3 medium starchy potatoes, such as Idaho, peeled
2 quarts chicken stock
1 (15-ounce) can petite diced tomatoes, drained
Handful flat-leaf parsley, finely chopped
Crusty bread, for dunking and mopping

Steps:

  • Heat a medium soup pot or deep sided skillet over medium-high heat. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. Cook bacon until brown and crisp. Add the chopped celery. Take peeled carrots and lay flat on cutting board. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. Add the chips to celery and stir. Cut leeks lengthwise and then into 1/2-inch half moons. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. When the leeks are separated and clean, shake off water and add to celery and carrots. Stir veggies together, add a bay leaf and season with salt and pepper. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes.
  • Cut each potato across into thirds. Stand each piece of potato upright and thinly slice it. The pieces will look like raw potato chips.
  • Add stock to vegetables and bring to a boil. Reduce heat and add potatoes and tomatoes. Cook 8 to 10 minutes until potatoes are tender and starting to break up a bit. Add bacon and parsley and stir. Adjust seasonings. Serve immediately with crusty bread.

TOMATO-LEEK-BACON TART



Tomato-Leek-Bacon Tart image

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

Vegetable cooking spray
1/2 (15-ounce) package refrigerated piecrusts
1 (8-ounce) package shredded Italian three-cheese blend, divided
3 medium leeks, thinly sliced (about 1 cup)
2 tablespoons olive oil
8 plum tomatoes, sliced
1 cup loosely packed fresh basil leaves, coarsely chopped
3 garlic cloves, coarsely chopped
1/2 (2.1-ounce) package fully cooked bacon slices, chopped
1/2 cup mayonnaise
1/4 cup freshly grated Parmesan
1 tablespoon fresh lemon juice
1/2 teaspoon pepper
Garnish: fresh basil sprigs

Steps:

  • Preheat the oven to 450 degrees F.
  • Coat a 9-inch tart pan with cooking spray. Fit piecrust into pan according to package directions.
  • Bake for 10 minutes or until golden. Remove crust from oven; sprinkle with 1 cup of the cheese blend.
  • Lower the oven to 375 degrees F.
  • Saute leeks in hot oil in a skillet over medium-high heat until tender; sprinkle over crust. Arrange tomatoes over leeks; sprinkle with basil and garlic.
  • Stir together remaining 1 cup cheese blend, chopped bacon, and next 4 ingredients in a bowl. Spoon cheese mixture over tart, spreading to edges.
  • Bake for 25 minutes or until golden. Cut tart into 4 slices. Garnish, with basil sprigs, if desired.

TOMATO-LEEK-BACON TART



Tomato-Leek-Bacon Tart image

This is from a Southern Living Cook Off Book. Nancy was a $2000.00 winner. It is loved by my grandchildren as well as adults. We call it gourmet pizza!

Provided by 905786

Categories     Savory Pies

Time 1h10m

Yield 1 pie, 4 serving(s)

Number Of Ingredients 14

0.5 (15 ounce) package refrigerated pie crusts
1 (8 ounce) package shredded Italian cheese blend, divided
3 medium leeks, thinly sliced
2 tablespoons olive oil
8 plum tomatoes, sliced
1 cup loosely packed chopped basil leaves
3 chopped garlic cloves
0.5 (2 1/8 ounce) package ready to serve cooked bacon
1/2 cup mayonnaise
1/4 cup grated parmesan cheese
1 tablespoon fresh lemon juice
1/2 teaspoon pepper
fresh basil leaf
plum tomato, slices

Steps:

  • Coat a 9-inch tart pan with cooking spray. Fit piecrust into pan. Bake at 450°F for 10 minute Remove from oven.
  • Sprinkle with 1 cup cheese blend.
  • Sauté leeks in hot oil over medium heat just until tender; sprinkle over crust. Arrange tomato over leeks; sprinkle with basil and garlic.
  • Stir remaining 1 cup cheese blend, chopped bacon and next four ingredients in a bowl. Spoon cheese mixture over tart and then spread to edges.
  • Bake at 375°F for 25 minutes or until golden Garnish if desired.

Nutrition Facts : Calories 589, Fat 39.5, SaturatedFat 10.2, Cholesterol 21.4, Sodium 843.3, Carbohydrate 50.2, Fiber 4.2, Sugar 10.2, Protein 10.6

PANCETTA, TOMATO AND LEEK TART



Pancetta, Tomato and Leek Tart image

Make and share this Pancetta, Tomato and Leek Tart recipe from Food.com.

Provided by little_wing

Categories     Breakfast

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 11

1 refrigerated pie crust
4 ounces sliced pancetta, cut into small strips (can sub with bacon)
1 large leek, chopped (white and light green part only)
1 tablespoon fresh thyme, chopped
1 1/2 cups gruyere cheese, shredded (can sub with swiss)
3 plum tomatoes, seeded and cut into 1/4-inch slices
3 large eggs
1/2 cup heavy cream
1/2 cup half-and-half
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Blindbake pie crust in 9" pan, preferably one with a removable bottom, at 400 degrees for twenty minutes or until set and light golden in color. *special tip- line crust with nonstick foil and fill crust with dried beans before baking.not necessary but makes it prettier!*.
  • Transfer to wire rack to cool (remove foil and beans if you used them).
  • Reduce oven to 375.
  • Cook pancetta in large skillet until crisp, remove with slotted spoon to paper towels.
  • Discard all but 11/2 tbs drippings.
  • Add leek and sautee until tender (about 5 minutes).
  • Stir in thyme and remove from heat.
  • Add pancetta to leeks and combine.
  • Sprinkle 1 cup of cheese over bottom of pie shell.
  • Spread pancetta/leek mixture over cheese and top with tomato slices.
  • In a medium bowl, combine combine eggs, cream, half-and-half, salt and pepper.
  • Slowly pour egg mixture over tart filling, letting it seep into it.
  • Top with remaining cheese.
  • Bake 30 minutes or until knife comes out clean and top is lightly browned.

Nutrition Facts : Calories 274.6, Fat 20.9, SaturatedFat 10.6, Cholesterol 127.6, Sodium 284.2, Carbohydrate 11.7, Fiber 0.7, Sugar 2, Protein 10.2

Tips:

1. Choose ripe, flavorful tomatoes: Use in-season tomatoes for the best flavor. Look for tomatoes that are deep red in color and have a slight give when gently squeezed. 2. Don't overcrowd the tart pan: Make sure to leave some space between the tomato slices so that they can cook evenly. Overcrowding the pan will result in soggy, undercooked tomatoes. 3. Use a combination of cheeses: Using a blend of cheeses, such as Gruyère, Parmesan, and mozzarella, will give the tart a more complex and flavorful filling. 4. Don't overcook the bacon: Crispy bacon is best, but avoid overcooking it until it becomes hard and chewy. 5. Serve the tart warm or at room temperature: This tart can be served warm or at room temperature. If you're serving it warm, let it cool for a few minutes before slicing so that the filling has a chance to set.

Conclusion:

This tomato-leek-bacon tart is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It's easy to make and can be customized to your liking. With its flaky crust, creamy filling, and flavorful toppings, this tart is sure to be a hit with everyone who tries it.

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