Tomato, Bacon, Corn Tart with Bacon Gorgonzola Crumble – Anthony Salemme

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

2 eggs

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.