Easy Bacon Lettuce Tomato Tart Recipes

TOMATO-LEEK-BACON TART

Steps:

• Preheat the oven to 450 degrees F.
• Coat a 9-inch tart pan with cooking spray. Fit piecrust into pan according to package directions.
• Bake for 10 minutes or until golden. Remove crust from oven; sprinkle with 1 cup of the cheese blend.
• Lower the oven to 375 degrees F.
• Saute leeks in hot oil in a skillet over medium-high heat until tender; sprinkle over crust. Arrange tomatoes over leeks; sprinkle with basil and garlic.
• Stir together remaining 1 cup cheese blend, chopped bacon, and next 4 ingredients in a bowl. Spoon cheese mixture over tart, spreading to edges.
• Bake for 25 minutes or until golden. Cut tart into 4 slices. Garnish, with basil sprigs, if desired.

BLT BITES

Steps:

• Place the bacon in a small skillet; heat over medium heat until beginning to sizzle. Reduce the heat to medium low; cook until crisp and golden brown, about 8 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate, leaving the fat in the pan.
• Add the breadcrumbs to the hot bacon fat; cook, stirring often, until lightly toasted and crunchy, about 3 minutes. Remove the breadcrumbs to a separate paper towel-lined plate, spread evenly, and then sprinkle with the Parmesan to melt slightly.
• With a rubber spatula, mix together the mayonnaise, lemon juice and salt in a bowl. Add the shredded romaine; toss well to coat.
• Cut a small amount off the bottom of each tomato to create a flat surface to sit on. Then cut off the tops as well. Run a small knife around the inside of the tomatoes to loosen the flesh. Using a 1/2-teaspoon measuring spoon, scoop out and discard the insides of each tomato.
• Divide the bacon among the tomatoes, pushing it down slightly. Top with some of the romaine, followed by the bacon-parmesan breadcrumbs. Serve at room temperature.

TOMATO-LEEK-BACON TART

Steps:

• Preheat the oven to 450 degrees F.
• Coat a 9-inch tart pan with cooking spray. Fit piecrust into pan according to package directions.
• Bake for 10 minutes or until golden. Remove crust from oven; sprinkle with 1 cup of the cheese blend.
• Lower the oven to 375 degrees F.
• Saute leeks in hot oil in a skillet over medium-high heat until tender; sprinkle over crust. Arrange tomatoes over leeks; sprinkle with basil and garlic.
• Stir together remaining 1 cup cheese blend, chopped bacon, and next 4 ingredients in a bowl. Spoon cheese mixture over tart, spreading to edges.
• Bake for 25 minutes or until golden. Cut tart into 4 slices. Garnish, with basil sprigs, if desired.

BACON TOMATO MINI TARTS RECIPE - (4.5/5)

Steps:

• When the bacon is cooked and crispy, drain it on paper towels and let it cool. With your knife, cut it into slightly smaller pieces but don't make it into tiny bits and crumbles. You want to still taste the bacon chunks. Mix the bacon, tomatoes, onion, cheese, garlic, mayo and herbs in a mixing bowl. Set aside. Open your biscuits. Separate each biscuit with your fingers into 3 thin disks instead of just one. You'll need a mini muffin pan if you want your tarts to have a "middle." If you don't have a mini muffin pan, you can have mini "pizzas" instead by using a regular-sized muffin pan. If you have the mini muffin pan, take each biscuit disk and urge it into the muffin hole so it slides to the bottom and up the sides to form a tart crust. You can use your knuckle to get the middle of the crust to go to the bottom. If you are using a regular-sized muffin pan, the biscuit dough will just sort of sit flat in the bottom of the muffin indentation. Put a heaping teaspoon of mixture in each indentation. The whole mixture and the biscuit dough will make 24 tarts or mini "pizzas." Bake them at 350 degrees for 12 to 14 minutes until browned on the edges. Let them cool slightly in the pan and then remove to let them cool. You can serve warm, room temperature or even store refrigerated and then re-heat and serve later.

BACON AND TOMATO TARTS

Steps:

• Heat oven to 350 degrees. Thinly slice tomatoes. Lightly salt and pepper the tomatoes. Layer the tomatoes between paper towels for ten minutes.
• Melt the butter in a skillet. Cook onions and shallots until translucent.
• Mix mayonnaise and cheeses.
• Lightly brush mustard in bottom of tart shells. Layer tomatoes and onions in shells. Sprinkle the tops of each tart with crumbled bacon. Top each tart with the mayonnaise cheese mixture. Place tarts on a baking sheet. Bake for 45 minutes.