Belgian
👍 Beginner Friendly
35 mineasy
BelgianBrunch
Recipe Story
origins & traditionsThis traditional Belgian savory tart combines the smokiness of crispy bacon with the bright acidity of fresh tomatoes and the nutty richness of Gruyère cheese. The buttery, flaky pastry crust provides the perfect foundation for this harmonious blend of flavors. Inspired by the farmhouse cooking of rural Belgium, this tart showcases the country's love for simple, quality ingredients prepared with care. The combination of eggs and cream creates a silky custard that binds everything together, while fresh thyme adds an aromatic herbal note. Serve this tart warm or at room temperature alongside a crisp green salad for a complete brunch experience that will transport you to a cozy Belgian countryside kitchen.
Instructions
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Preheat oven to 375°F (190°C). Roll out the pastry dough on a lightly floured surface to fit a 10-inch tart pan. Press into the pan and trim excess. Prick the bottom with a fork and refrigerate for 15 minutes.
Line the pastry with parchment paper and fill with pie weights or dried beans. Blind bake for 12 minutes. Remove weights and parchment, then bake for another 5 minutes until lightly golden. Set aside.
Cook bacon in a skillet over medium heat until crispy, about 6-8 minutes. Drain on paper towels and crumble into pieces.
Slice tomatoes into 1/4-inch rounds and place on paper towels. Sprinkle lightly with salt and let drain for 10 minutes to remove excess moisture.
In a bowl, whisk together eggs, heavy cream, salt, black pepper, and fresh thyme until well combined.
Sprinkle half of the Gruyère cheese over the pre-baked tart shell. Arrange tomato slices in overlapping circles, then scatter crumbled bacon over the top.
Pour the egg mixture over the filling, ensuring it distributes evenly. Sprinkle remaining Gruyère on top.
Bake for 35-40 minutes until the custard is set and the top is golden brown. A knife inserted in the center should come out clean.
Remove from oven and let cool for 10 minutes before slicing. Garnish with fresh thyme leaves if desired.
Tomato and Bacon Tart with Gruyère
4.2 (21)
A rustic Belgian tomato tart featuring crispy bacon, fresh tomatoes, and melted Gruyère cheese on a buttery pastry crust. Perfect for a leisurely weekend brunch with family and friends.
medium
1h 5m
6 servings
Ingredients
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Pastry
- 1 1/2 cups flour, for pastry dough
- 8 tablespoons butter, cold and cubed
- 1/2 teaspoons salt
Filling
- 8 slices bacon, thick-cut
- 4 pieces tomatoes, sliced 1/4-inch thick
- 6 slices cheese-swiss, grated Gruyère
Custard
- 3 pieces eggs, beaten
- 3/4 cups heavy-cream
- 1 1/2 teaspoons thyme, fresh leaves
- 1/2 teaspoons black-pepper, freshly ground
Chef Tips
expert advice•For best results, use ripe but firm tomatoes that won't release too much liquid during baking.
•Roma or plum tomatoes work particularly well.
•You can substitute Gruyère with Swiss cheese or aged Gouda for a different flavor profile.
•Make the pastry shell a day ahead and refrigerate covered until ready to use.
•For a vegetarian version, simply omit the bacon and add sautéed mushrooms or caramelized onions instead.
•The tart can be assembled up to 2 hours before baking - just keep it refrigerated until ready to put in the oven.
•Fresh herbs like basil or oregano can be substituted for thyme.
•Serve with a light arugula salad dressed with lemon vinaigrette to balance the richness of the tart.
