Easy Bacon Lettuce Tomato Tart Recipes

TOMATO TART

Steps:

• Ask a grown-up helper to turn the oven on to 200C/180C fan/gas 6. Mix the soft cheese together with the mustard in a small bowl.
• Cut the tomatoes into thick slices.
• Roll the pastry into a rectangle on a floured surface - don't worry if the edges are uneven. Lift the pastry onto a baking sheet
• Now trim off any really wiggly bits. Mark a border the thickness of two fingers around the edge.
• Spread the soft cheese inside the border, then arrange the tomato slices on top. Decorate with anchovies or olives (if using).
• Grate the Parmesan all over. Ask a grown-up to put the tart in the oven for 30 mins or until the pastry is golden and the tomatoes are cooked.

BACON, LETTUCE, AND TOMATO SALAD

Steps:

• Heat oven to 350 degrees. Arrange bacon strips on a wire rack set over a baking pan. Place pan in oven until bacon is golden brown and crisp, about 40 minutes. Remove from oven, being careful of the bacon fat that has collected under the rack, and set aside.
• Arrange lettuce in the bottom of a salad bowl; drizzle with half the avocado dressing. Cut tomatoes into 1/4-inch-thick slices; cut cherry tomatoes, depending on size, in half. Arrange tomato slices over lettuce; scatter cherry tomatoes over tomato slices.
• Arrange whole bacon strips over tomatoes. Drizzle with remaining avocado dressing, season with salt and pepper to taste, and serve immediately.

BLT CASSEROLE

Steps:

• Preheat oven to 350°F. Spread bread in a single layer on a rimmed baking sheet. Bake, tossing once, until dry to the touch and slightly toasted, about 10 minutes. Let cool slightly.
• Meanwhile, cook bacon in a large skillet over medium-high heat, stirring occasionally, until fat starts to render and bacon browns, about 15 minutes. Using a slotted spoon, transfer bacon to a small bowl, reserving 3 Tbsp. fat.
• Whisk eggs, stock, mayonnaise, salt, pepper, and 2 Tbsp. bacon fat in a large bowl. Add bread and gently toss to combine. Add bacon and tomatoes and stir to combine. Let sit until bread has absorbed most of the liquid, about 15 minutes.
• Reduce oven temperature to 325°F. Add lettuce to bread mixture and stir to combine. Transfer mixture to a 13x9" baking dish and bake until top is golden brown, about 45 minutes. Brush surface with remaining 1 Tbsp. bacon fat, turn broiler on, and continue baking until tops of bread are glistening and well toasted, 3-5 minutes more. Garnish with chives, if using, and serve immediately.
• Do Ahead
• Bread can be dried out 3 days ahead; store in an airtight container at room temperature. Bacon can be cooked 3 days ahead; cover and chill.

BACON, LETTUCE, TOMATO, AND AVOCADO SALAD RECIPE BY TASTY

Steps:

• Cook bacon until crispy. Drain on a paper towel, then set aside.
• Place chopped lettuce, tomatoes, cucumber, avocados and bacon in a large bowl.
• In a small bowl, mix olive oil, balsamic vinegar, mustard, salt, and lemon juice to form the dressing.
• Toss the salad with the dressing.
• Enjoy!

CHEF JOHN'S TOMATO TART

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place 2 pieces of puff pastry onto a silicone-lined baking sheet. Press the short seam of 1 piece onto the other to form the rectangular base of the tart. Cut seams off the other 2 pieces of puff pastry and press them into the edges of the base to act as the border.
• Freeze dough until firm, about 10 minutes.
• Score border with a knife, making shallow cuts 1/4-inch apart. Press the bottom of a fork onto the seam in the middle and poke holes all over the base.
• Bake tart shell until lightly golden and partially puffed, about 10 minutes. Press down on the base using the bottom of a fork. Avoid pressing border. Let cool for 10 minutes.
• Spread mustard over the inside of the tart. Arrange tomato slices into a single layer on top and cut a few slices in half to fill in the gaps. Season with salt and pepper. Generously sprinkle herbes de Provence on top. Add Parmigiano-Reggiano cheese and drizzle most of the olive oil on top.
• Bake in the preheated oven until pastry is well browned and crispy, 25 to 30 minutes. Cool to room temperature on the baking sheet or transfer to a wire rack using 2 spatulas. Drizzle remaining olive oil over the tart and sprinkle fresh oregano, parsley, and thyme on top.

BACON AND TOMATO CREAM CHEESE TARTS

Steps:

• Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
• Unroll crescent dough into 12x7-inch rectangle. If using crescent rolls, press seams to seal. Cut into 6 rows by 4 rows. Place dough pieces on cookie sheet, spacing slightly apart. Bake 10 to 13 minutes or until golden brown; cool 10 minutes.
• In medium bowl, mix cream cheese, 3 tablespoons of the green onions, 2 teaspoons of the thyme and the cream; beat with electric mixer on medium until well mixed. Spread 2 teaspoons cream cheese mixture on top of each baked crescent square.
• Top with bacon, tomatoes and remaining green onions and thyme. Serve immediately, or loosely cover and refrigerate up to 2 hours before serving.

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.

EASY BACON, LETTUCE & TOMATO TART

Steps:

• Heat oven to 400ºF.
• Unroll pie crust onto baking sheet. Arrange tomato slices in circular pattern on crust, overlapping as needed to leave 1-1/2-inch border around edge. Combine cheese and mayo; spread over tomatoes. Fold edge of crust over tomatoes.
• Bake 20 to 24 min. or until cheese is melted and crust is golden brown. Meanwhile, cook bacon as directed on package.
• Cool tart 10 min. Chop bacon. Top tart with lettuce and bacon.

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.

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, LETTUCE, AND TOMATO SANDWICH

Steps:

• Spread 2 teaspoons mayonnaise on one side of each bread slice. Slice tomatoes at least 1/4 inch thick, and layer on one of the pieces of bread. Sprinkle with salt and pepper. Place bacon and lettuce leaves over tomatoes. Top with remaining piece of bread, and cut sandwich in half.

TOMATO AND BACON SALAD IN BIBB LETTUCE CUPS

Steps:

• In a bowl toss together tomatoes, bacon , onion, oil, vinegar, and salt and pepper to taste. Spoon mixture into lettuce leaves and sprinkle with shredded basil.
• Serve lettuce cups on a platter garnished with basil sprigs.

TOMATO-LEEK-BACON TART

Steps:

• Coat a 9-inch tart pan with cooking spray. Fit piecrust into pan. Bake at 450°F for 10 minute Remove from oven.
• Sprinkle with 1 cup cheese blend.
• Sauté leeks in hot oil over medium heat just until tender; sprinkle over crust. Arrange tomato over leeks; sprinkle with basil and garlic.
• Stir remaining 1 cup cheese blend, chopped bacon and next four ingredients in a bowl. Spoon cheese mixture over tart and then spread to edges.
• Bake at 375°F for 25 minutes or until golden Garnish if desired.

CLASSIC BACON, LETTUCE & SLICED TOMATO SALAD

Steps:

• Place 2 lettuce leaves on each of four individual salad plates; top with tomatoes.
• Sprinkle with bacon and cheese.
• Drizzle with dressing just before serving.

BACON, LETTUCE AND TOMATO PIZZA

Steps:

• Preheat oven to 425°. Unroll and press dough onto bottom of a greased 15x10x1-in. baking pan. Brush with oil; top with cheese and garlic salt. Bake until golden brown, 15-18 minutes; cool slightly., Meanwhile, combine mayonnaise and ranch dip mix. Spread over pizza crust; top with romaine, tomatoes and bacon.