Tomato Tart with Bacon and Gruyere

• Meat

  • 4 slices Bacon, cooked

• Produce

  • 2 tsp Thyme, fresh leaves
  • 3 Tomatoes, small

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/2 tsp Kosher salt
  • 1 Pepper, freshly ground

• Bread & Baked Goods

  • 1 sheet Puff pastry

• Dairy

  • 1 1/2 cups Gruyere cheese

Found on tasteandtellblog.com

Description

Ingredients

• 1 sheet of puff pastry (from a 17.3 oz box), thawed
• 1½ cups shredded gruyere cheese
• 4 slices cooked bacon, crumbled
• 3 thinly sliced small tomatoes
• 2 teaspoons fresh thyme leaves
• ½ teaspoon kosher salt
• freshly ground pepper
• 1 egg

Directions

• Preheat the oven to 400ºF. Line a baking sheet with parchment paper or a silpat liner.
• On a lightly floured surface, roll the puff pastry into a 10x14-inch rectangle. Transfer to the lined baking sheet.
• Sprinkle the cheese on the puff pastry, leaving at 2-inch border around the edges. Sprinkle on the bacon, then line the tomato slices down over the cheese and bacon. Top with the thyme leaves, salt and pepper. Fold the long ends of the pastry slightly over the filling, then the short ends, pinching to seal. Cut vents in the pastry.
• Beat the egg lightly with a splash of water, then brush over the pastry. Bake in the preheated oven until golden brown, about 30 minutes.