Simple and delicious individual tomato tarts with bacon and onion. Perfect as an easy light dinner with a garden salad. Great to take on picnics or for a lazy Sunday brunch.
The oven-roasted tomatoes add a glorious zing to these tarts. But I want to let you in on a little secret. I use my smoked tomatoes for this recipe. If used they take these tarts to a whole new level of gourmet. Of course, they are scrumptious with oven-roasted tomatoes too.
I didn't want to put you off the recipe by calling them smoked tomato tarts. Both smoked tomato and oven-roasted tomato options are given in the recipe card below. Smoked tomato or not, these easy tarts are a winner.
Sara xxx
What's in this post
Ingredients
- Milk: Full cream milk is the preference, light/low-fat milk can be used.
- Shortcrust Pastry: Ready-made butter shortcrust pastry, either in sheets or rolls.
- Onion: Brown onion, white or yellow. Use what you have on hand.
- Bacon: Short cut or Canadian bacon, go for a lean cut.
- Olive Oil: Vegetable or your favourite oil can be used instead.
- Tomatoes: Go for smaller varieties of tomatoes like small Roma or Campari. Oven-roast or oven-roast and smoke the tomatoes for this recipe.
- Eggs: Free-range if possible.
- Basil: Fresh basil, not dried. Fresh thyme would work well too.
Recipe Walk Through
If using oven-roasted tomatoes, roast these a couple of hours before making your tomato tarts (instructions in the recipe card). Alternatively use smoked tomatoes.
Pre-heat oven 200°C (390°F).
Line 4 greased loose base tart tins with shortcrust pastry. Prick the bases of the tart shells with a fork.
Place pastry lined tart tins in the fridge until needed.
In a large jug whisk milk and eggs. Place in the fridge until needed.
Place a non stick pan over medium heat, add olive oil. Sauté finely diced onion until soft and translucent. Do not brown the onion. Add bacon and continue sautéing for a few more minutes. Then remove from heat and allow to cool slightly.
Remove prepared tart shells from the fridge. Evenly distribute onion bacon mixture between the tart shells. Then place three or four roasted tomatoes on top of the mixture.
Add a couple of leaves of fresh basil, then pour in the egg and milk mixture. Bake in the oven for 40 minutes or until golden and cooked.
Printable Recipe
Tomato Tarts
Ingredients
- 2 sheets shortcrust pastry
- 1 teaspoon olive oil
- 175 grams (6 oz) shortcut bacon/Canadian bacon rashers, finely diced | six rashers
- 1 onion, finely diced
- 125 mls (½ cup) milk
- 2 eggs
- ½ bunch basil
- 6 Campari or small Roma tomatoes
Instructions
Roast Tomatoes
- If you would like to use smoked tomatoes please refer to my smoked tomato recipe.
- Pre-heat oven 165ºC (325ºF). Line a baking tray with baking paper.Cut tomatoes in half and place on a lined baking tray. Sprinkle with salt and drizzle with olive oil.Place in a pre-heated oven and bake until they are completely soft and the skins start to wrinkle around the cut edges of the tomatoes.This will take 1 - 2 hours, depending on the size of your tomatoes.
Tomato Tarts
- Pre-heat oven 200°C (390°F).
- Line 4 greased loose base tart tins (11-12cm / 4½ inch dia) with shortcrust pastry. Prick the bases of the tart shells with a fork.Place pastry lined tart tins in the fridge until needed.
- In a large jug whisk milk and eggs. Place in the fridge until needed.
- Place a non-stick pan over medium heat, add olive oil. Sauté finely diced onion until soft and translucent. Do not brown the onion. Add bacon and continue sautéing for a few more minutes. Then remove from heat and allow to cool slightly.
- Remove prepared tart shells from the fridge. Evenly distribute onion bacon mixture between the tart shells. Then place three or four roasted tomatoes on top of the mixture.
- Add a couple of leaves of fresh basil, then pour in the egg and milk mixture. Bake in the oven for 40 minutes or until golden and cooked.
- Serve as they are or with a garden salad.
Oven Temperatures
All oven temperatures are fan forced.
Measurement Notes
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
Recipe Notes
- 1 teaspoon equals 5ml
- 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
- 1 cup equals 250ml (Nth America use 237ml)
- 4 teaspoons equal 1 tablespoon
- I use the below unless specified in my recipes;
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
More Brunch Recipes
You can find many more tasty brunch recipes in the recipe index. Including ones like the asparagus pesto tart below.
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