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This BLT Puff Pastry Tart is the easiest summer dinner you'll ever make! Loaded with crispy bacon, ripe tomatoes, and a 3 ingredient balsamic aioli - you'll never believe that this tart takes less than 30 minutes from start to finish!
You'll Love This
- Seriously - it's AMAZING. Flaky puff pastry crust, tangy balsamic aioli, ripe summer tomatoes, crispy crumbled bacon and fresh greens. The flavors and textures work in combination to create a simple dinner that is truly a delight for your taste buds!
- It's simple, quick, and easy. The ingredient list is short and sweet - including frozen puff pastry which is a huge time saver and makes this tart an easy dinner, even when you're short on time! You can even bake the bacon and the puff pastry crust at THE SAME TIME. It's true friends, this BLT tart couldn't be any easier!
- It's a great way to use up all those ripe, juicy, summer tomatoes. If you're garden is overflowing with tomatoes right now, make sure you've got some bacon and puff pastry on hand so that you can create this BLT tart at a moment's notice.
Unfold puff pastry dough onto a lightly floured surface. Pinch seams together and use a rolling pin to roll it out slightly larger.
Score about an inch around the edge of the puff pastry creating the crust. Poke holes with a fork across the pastry, inside the crust. Brush the entire pastry with egg wash.
Bake for 20 minutes or until the puff pastry is dark golden brown on the top and bottom. Use a spatula to gently press the center of the puff pastry down if it has bubbled up.
Arrange bacon in a single layer on a parchment/foil lined baking sheet and bake it at the same time until crispy.
Add chopped fresh greens.
Add sliced tomatoes and sprinkle with salt and pepper.
Top with remaining bacon and drizzle with balsamic aioli. Slice and enjoy!
- If you haven't baked your bacon before, you are MISSING OUT. It's the easiest way to cook bacon with the least amount of effort.
- To minimize the mess, line the baking sheet with parchment/foil so you can easily remove the bacon and toss the grease.
- In this recipe, you'll bake the puff pastry crust and the bacon at the same time. I like to bake the puff pastry on the middle rack and the bacon on the rack just below that. Then switch each pan to the other rack halfway through.
- Your puff pastry crust might puff up into a giant bubble while it's in the oven. Don't worry! It will settle a bit as it cools, and it's very easy to gently press it down flat, creating the crust. Poking holes in the crust will help with this, but it won't alleviate the problem entirely, and that's okay. Puff pastry is supposed to puff! And if it puffs too much, just gently press it back down.
- You can use whatever tomatoes you want for this recipe. I love to use Roma, beefsteak, and heirloom and then add a few cherry or grape tomatoes if I have them on hand too! I like to thinly slice the tomatoes about a ¼" thick, but if you like a thicker tomato slice go for ½" thick.
- Don't skip the balsamic aioli! It's SO simple - just mayo, garlic powder, and balsamic vinegar. And it's just AMAZING. The balsamic flavor is prominent without being overpowering and it pairs so well with the fresh tomatoes and crispy bacon. I actually can't even have a regular BLT sandwich without it now because I am so in love with the aioli!
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