Introduction
This Savory Puff Pastry Tart with Tomato, Bacon, and Cheese is a delicious, elegant dish that’s surprisingly easy to make. It combines the flaky, buttery texture of puff pastry with the rich smokiness of bacon, the freshness of tomato, and the melty goodness of cheese. Perfect for brunch, lunch, or as a light dinner, it’s both comforting and visually impressive. A creamy garlic-cucumber sauce on the side adds a refreshing contrast.
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Ingredients
Here are the ingredients you’ll need:
For the Tart:
500 g store-bought puff pastry (thawed if frozen)
80 g sour cream
Salt and freshly ground black pepper, to taste
Sweet paprika (or smoked paprika), to taste
1 medium tomato, thinly sliced
Bacon slices (as much as you like — e.g., 4–6 slices)
80 g cheese, grated (you can use cheddar, mozzarella, or a mix)
A handful of fresh parsley and/or dill, chopped (for garnish)
2 eggs (optional, for adding on top toward the end)
For the Garlic-Cucumber Sauce (optional but recommended):
10 g cream cheese
10 g mayonnaise
2–3 cloves garlic, minced
1 small cucumber, grated
Ground black pepper, to taste
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Instructions
1. Preheat the oven. Set your oven to around 200 °C (about 392 °F) and let it warm up.
2. Prepare the puff pastry. Roll out the puff pastry sheet on a baking tray lined with parchment paper. Using a sharp knife, lightly score a border (about 1 cm) around the edges, but don’t cut all the way through. This will help the edges puff up more.
3. Add the base layer. Spread the sour cream evenly inside the scored border. Then sprinkle some black peppercorns, paprika, and ground black pepper over the sour cream.
4. Layer the toppings. Place the tomato slices over the sour cream. Then arrange the bacon slices on top of the tomatoes. Finally, sprinkle the grated cheese over everything.
5. Bake partially. Put the tart in the oven and bake for around 20 minutes, or until the pastry is golden and puffed but not fully cooked through.
6. Make the sauce (while baking). In a bowl, mix together the cream cheese, mayonnaise, minced garlic, grated cucumber, and black pepper. Stir until smooth and combined. Set aside.
7. Add herbs and eggs (optional). After the initial bake, remove the tart from the oven. Sprinkle the chopped parsley and dill over the top. If you’re using eggs, crack them onto the tart, spaced out, then return the tart to the oven for another 5 minutes (or until the egg whites are set but yolks may remain soft) .
8. Finish baking. Bake until the eggs (if used) are set and the cheese is fully melted, and the pastry is crisp and golden.
9. Serve. Remove from the oven and let it cool slightly. Serve warm, with the garlic-cucumber sauce on the side (or spooned over slices).
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Description
This tart delivers a harmonious blend of textures and flavors:
The puff pastry gives a flaky, buttery base.
The sour cream layer provides a creamy, tangy foundation.
Tomato slices bring freshness and subtle acidity.
Bacon adds smoky, savory richness and a bit of crispness.
Melted cheese ties it all together with gooey, savory goodness.
If you add eggs, they introduce a soft, warm custardy element.
The garlic-cucumber sauce is cool, refreshing, and slightly tangy — a perfect counterpoint to the richness of the tart.
Visually, the tart is very appealing: golden puffed edges, vibrant red tomato slices, and the glistening melted cheese. It looks just as good for a casual lunch as for entertaining.
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Tips
Keep the pastry cold: Cold puff pastry puffs more reliably, so don’t let it warm up too much before baking.
Drain tomato slices: If your tomatoes are very juicy, you can lightly salt them and let them sit on paper towels for a few minutes to draw out some water — this prevents soggy pastry.
Partially cook bacon: You can fry the bacon a little before placing it on the tart so it’s already a bit crisp; that way it doesn’t release too much fat during baking.
Use a baking sheet: Use a rimmed baking sheet so that if any juices leak, they don’t go into your oven.
Egg wash (optional): Brushing the pastry border with beaten egg before baking gives the crust a deeper golden color.
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Variations
Here are some ideas to tweak or adapt the tart to your taste:
1. Cheese Variations:
Use mozzarella for a mild, stretchy cheese.
Try cheddar for sharper flavor.
Use goat cheese or Boursin (herb cheese) for a tangy twist.
2. Vegetarian Version:
Omit the bacon.
Add grilled zucchini, eggplant, or mushrooms instead.
3. Herb Variations:
Instead of parsley and dill, try basil, thyme, or oregano, depending on what you like.
4. Sauce Alternatives:
Instead of the garlic-cucumber sauce, try a pesto base or a tomato puree base.
Or skip the sauce altogether and brush the crust with olive oil + garlic before baking.
5. Mini Tarts:
Cut the puff pastry into small rectangles / squares and make individual tarts — great for appetizers.
6. Spicy Kick:
Add sliced jalapeños or a sprinkle of red pepper flakes under the cheese for some heat.
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Common Mistakes / Corrections
Soggy base: Too much tomato juice can make the base soggy. Prevent this by draining the tomato slices or patting them dry, or by par-baking the pastry border before adding toppings.
Pastry not puffing: If the pastry is warm, it may not puff as well — always work quickly with cold pastry.
Cheese not melting: If cheese is added too late or you open the oven too early, it may not melt properly. Make sure to place cheese before finishing the bake, and keep the oven closed.
Burning edges: If edges are browning too fast, you can tent them loosely with aluminum foil partway through baking.
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Enjoy / Serving Suggestions
Serve this tart warm with a side salad (mixed greens, arugula, or a tomato-cucumber salad).
It works beautifully for brunch, lunch, or a light dinner.
Pair with a glass of white wine (like Sauvignon Blanc) or a light rosé.
Leftovers: Once cooled, you can refrigerate the tart, then gently reheat in the oven (not microwave) to keep the pastry crisp.