Saturday, May 8, 2010

Bacon, Spinach, Tomato and Swiss Tart.

Here is another fresh savory tart.  This can be served for breakfast, lunch, or dinner.  It also makes a nice gift by placing it on a cardboard cake round.
Cook 6 Strips of Bacon.  Once it's cooled, crumble it to the desired size and set aside.  Preheat oven to 400F.  Defrost Puff Pastry (I used Pepperidge Farms).

Roll out dough so it will fit your tart pan, bottom and sides.  I used a traditional 10" tart pan purchased many years ago at Williams and Sonoma and you can find one at Simplee Gourmet on Hwy 22 in Mandeville.   Place pastry over pan and tuck overhanging pastry into the sides.  I find it appetizing to have different thicknesses of crust.  Pinch pastry onto the sides of pan.  Roll pin over over the top to remove any extra pastry.  In bowl, using a wire whip, beat 4 Eggs, 1/2 C Whole Milk, 1/4 C 1/2 &1/2, 2 Tbl Flour, Clean and Dry  Spinach Leaves, and S&P to taste. 
Add egg mixture to the tart pan.  Using a grater box, grate 1 C Swiss Cheese of your choice.  Top with Freshly Sliced Tomatoes and the crumbled Bacon.  Place in oven and bake for 20 minutes or until the pastry is golden brown.  Let rest for 5 minutes before removing the outer ring.  Slice using a bread knife.  Serve with a spinach salad!

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