Now that we're squarely into fall, I'm starting to think about the holidays and what dishes I'll be serving. Too soon? Maybe, but that's where my brain goes. I start planning what new recipes I'll be trying out, interesting new dishes to add to my menu, a new ingredient I've fallen in love with. I get a little fall obsessed and I'm not ashamed to admit it.
I first tasted maple and bacon on a summer vacation a few years ago so I knew that was a heavenly combination. And if the late summer/early fall tomatoes aren't as sweet as they used to be, a little roasting and the maple glaze would fix that. I made a savory dough and threw in some blue cheese for more of that sweet and savory flavor combo and created magic. Appetizer, snack, side dish, whatever...this one's a winner. And now excuse me while I go pour maple vanilla syrup over everything. Enjoy!
Prep Time: 20 Minutes
Cook Time: 45 Minutes
Ingredients (8 Servings)
- 1 1/2 Cups all purpose flour
- 1 Stick unsalted butter, chilled and cut into 1" pieces
- 1/2 Teaspoon salt
- 1/2 Teaspoon baking powder
- 2 oz. Gorgonzola (or other blue) cheese
- 3 Tablespoons ice water
- 1 Large red tomato, heirloom if you can find it
- 1 Large yellow tomato, heirloom if you can find it
- 4 Slices bacon, cooked and crumbled
- 2 Tablespoons maple syrup
- 2 Teaspoons vanilla paste or extract (I used Nielsen-Massey vanilla paste)
- Salt to taste
To make the pastry, add the flour, butter, salt and baking powder to a food processor. Pulse a few times just until the mixture resembles course crumbs. Add the blue cheese and pulse once or twice to incorporate.
With the machine running, slowly add the ice water until a dough ball forms. Wrap in plastic and refrigerate for at least one hour.
Pre-heat the oven to 400 degrees.
Roll out the do to approximately an 8" x 10" vertical but don't worry about being exact. Slice the tomatoes thinly and dab with a paper towel to remove excess moisture. Spread them out in alternating colors on the dough but leave about an inch border on all sides. Spread the crumbled bacon over the tomatoes.
In a small bowl, mix together the maple syrup and vanilla past and drizzle over the tomatoes and bacon. Season with salt and roll up the pastry edges. Again, don't worry about being too exact. Place on a baking sheet lined with parchment paper and bake for about 45 minutes or until the pastry is a light golden brown. Slice and serve warm as an appetizer, side dish or lunch with a salad.
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The recipe was sponsored by Nielsen-Massey vanilla. Thank you for supporting the products I love and use in my kitchen.
Absolutely gorgeous! Love all the flavors!! And your photos are fabulous!ReplyDelete
You're amazing! You write so well and eloquently also!ReplyDelete
Oh, I've already started planning my Thanksgiving menu, so I'm with you. I always test any new recipes in advance so they're sure to work. And this is the time of year my pantry absolutely needs to be stocked with Nielsen-Massey vanilla bean paste, because I go through it at lighting speed.ReplyDelete
I almost always prefer savory tarts to sweet ones (and savory anything to sweet anything), so this tart looks like a dream come true for me. I love the balance of the sweet and mostly savory flavors.
I buy the vanilla bean paste in the largest size Amazon will let me buy it in. I love that stuff and put it in everything. I love the fall colors in this tart and I bet it tastes amazing too. I would have never thought about pairing vanilla and tomatoes and now I need to give it a try!ReplyDelete
Maple and bacon are incredible together and I love the fresh tomatoes in there too. This would be a great appetizer to hold off the crowds while the rest of the Thanksgiving meal is being prepared!ReplyDelete
You may call this a side dish, but I bet I could eat this whole tart myself for dinner! I bet that vanilla paste really takes it to the next level.ReplyDelete
I love tomatoes with vanilla - a drop of vanilla extract is the secret to my tomato soup. This tart looks incredible!ReplyDelete