Recipe: Smokey Joe's Tomato Tart with Kosher Bacon & Onion
This recipe combines two of my favorite items - our own Smokey Joe’s kosher beef bacon and fresh tomatoes. While the bacon is always great, you really want to wait until the middle of the summer when the tomatoes start coming in fresh. And, living here in New Jersey, we really can claim to have some of the best tomatoes around. This recipe uses a multitude of fresh tomatoes to create the beautiful color scheme - so choose from red, yellow, purple, and even ripe green tomatoes. I used one large red tomato along with a brown tomato and assorted red and yellow cherry tomatoes. You can use whatever tomatoes you find, but the recipe really soars when you use fresh, summer tomatoes.
1 Package Smokey Joe’s Kosher Beef Bacon
1 10” tart shell (options below)
12 oz. fresh sliced tomatoes (1 large red, 1 medium any color, and about 15 small cherry tomatoes)
1 medium onion, cut into ¼ inch slices (thick but not too thick)
4 eggs, beaten
1 cup parve soy milk
3 scallions, diced
2 cloves garlic, thinly sliced
You can use a pre-made tart shell or 1 sheet of puff pastry rolled out to the proper diameter for your tart pan (I recommend a pan 11 inches wide and 3/4 inch deep). For you intrepid souls who want to make your own dough for the tart shell, I have included the recipe below.
Bake the tart shell according to package directions or per the homemade directions below.
Cook the bacon according to package directions, frying 3 minutes on each side. Remove and blot.
Keep the bacon drippings in the pan and sauté the sliced onions in rounds, flipping them with a spatula to help retain their shape.
When gently browned on each side, remove the onions and sauté the sliced tomatoes with the garlic until both are soft and gently browned. Remove with a spatula.
Assembling the Tart
Place your tart pan with the baked shell on top of a sheet pan, which will make it easy to transfer into a 350 degree oven.
Combine the beaten eggs and soy milk and set aside. Layer the onions and the tomatoes in the tart shell, saving the smallest tomatoes to fill in gaps. Pour in the egg/soy mixture level with your tomatoes.
Add the raw scallions and cooked garlic and place in the oven. Bake for 20-25 minutes at 350 degrees or until you have achieved your desired color.
When the tart cools, gently run a small paring knife around the rim to release the tart from the pan.
Serve immediately or reheat in the tart pan for another day.