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I think I am a minority in that I am a woman and I do not like to shop for clothes. I like to get in, get my stuff, and get out. Better yet, log in, order my stuff, and log out. My daughter Cassidy loves to shop. She also works in a boutique and has a ton of cute clothes that I regularly
steal borrow. So when I tell you I went shopping for my birthday last weekend, what I’m saying is that I went to the Le Creuset store to shop for cast iron. (p.s., if you missed my post on why you need cast iron, you can read it here.)
I already had this 5.5 quart dutch oven that Rudy got for me which I love and use several times a week. But sometimes it was just a tad bit too small (e.g., if I was making drip beef). So I was on the hunt for something slightly larger. I found the 7.25 quart dutch oven is the perfect size. And it happened to be 50% off in the color I wanted! So I also got this cute tart pan. (And in case anyone was wondering, I also got this super cute purse. It fits my iPad Pro and my DSLR camera! Perfect for travel!)
So this weekend I decided to break in the pan by making this savory bacon, cheese, and tomato tart. And it starts like this…
Thaw two frozen pie crusts and press them into the tart pan. Poke the bottom several times with a fork and bake according to the directions on the package.
Fry 1/2 pound of bacon. Or you could do what I did and fry the whole pound, set 1/2 of it aside for the recipe, and then let the family snack on the rest while they wait for the tart to be done. Note: Make sure the bacon is good and crispy so it can remain crispy after it has been baked in the mixture.
In a medium mixing bowl, beat 2 eggs, and then add ricotta and mix until well combined. Add some minced onion, garlic powder, salt, and pepper and mix well, then fold in some shredded cheddar and 1/2 the bacon. Pour this mixture into the tart pan. Top with remaining bacon, more cheddar, and halved grape tomatoes. Bake at 350º for 45 minutes. After allowing it to cool a bit, top with chopped green onions, slice, and serve!
Comment below and let me know how you like this recipe! Take a pic and tag me on Instagram @dredgeanddrizzle. I would love to see your creations!
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Bacon, Cheese, and Tomato Tart
- 2 frozen pie crusts
- 1/2 pound bacon fried
- 2 eggs
- 2 cups ricotta cheese
- 2 tablespoons onion minced
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- fresh ground pepper to taste
- 1 cup cheddar cheese shredded
- 10 grape tomatoes halved
- 3 green onions chopped, for garnish
Thaw the pie crusts and press them into a 9-inch tart dish. Poke holes in the bottom of crust and bake according to directions on package.
Fry bacon until crisp. Roughly chop and set aside.
Beat the eggs and then mix in the ricotta cheese until combined.
Add the onion, garlic powder, salt, and pepper. Fold in 3/4 cup of the cheddar. Add half of the bacon and stir. Add the mixture to the tart pan.
Top with remaining bacon, cheddar, and tomatoes.
Bake at 350ºF for 45 minutes. Cool for 10 minutes and top with chopped green onion before serving.