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by Anthony Salemme, contributing chef
Makes 6 individual or 1 large tart
The combination of all these ingredients tastes like the best grilled cheese, bacon and tomato sandwich but at a whole other level.
1 package Puff pastry sheets, defrosted
3 Beefsteak tomatoes, cut into a total of 6 thick slices, 1 for each tart,
sprinkle with salt
10 ounces bacon, (12 slices), cooked, and reserve the fat
3 medium onions, sliced
3 cloves garlic, minced
2 ears corn, cooked, and corn taken off the cob
6 slices Provolone cheese
6 ounces cream cheese, softened
1/3 cup white wine
1 Tablespoon fresh thyme leaves, chopped fine
salt and pepper
Bacon Gorgonzola Crumble
6 slices cooked bacon, chopped fine
6 ounces Gorgonzola, crumbled
12 Ritz crackers, crumbled
2 Tablespoons reserved bacon fat
Mix all together until it resembles a crumb topping.
In a skillet add 2 Tablespoons reserved bacon fat. Add the onions, garlic and thyme. Saute for 5-7 minutes until softened and just starting to turn brown. Add the white wine and continue cooking until all the liquid has absorbed and the onions are turning a caramel color. Remove from heat and cool.
In a bowl, add the cream cheese and eggs and stir with a fork to combine them until smooth. Add 6 chopped slices bacon and cooked corn kernels to the cream cheese.
Roll each sheet of pastry into a square. Cut into 7 inch circles and place 1 into each tart pan. If you are using a large tart pan roll it to fit the size of your pan.
Place a slice of Provolone on the bottom of each tart shell, split the onions between each tart, top with cream cheese mixture, the a slice of tomato. Next divide the Bacon topping onto each tart.
Bake at 400F for 30 minutes, until bubbly and browned.
Let cool for 20 minutes, then remove from pan.