Enjoying summer to the last with a bacon and cheddar heirloom tomato tart that features roasted and fresh tomatoes and a crisp, flaky butter crust.
Arrange tomato slices over 2 layers of absorbent paper towels. Sprinkle lightly with sea salt. After 5 minutes, cover salted tomatoes with another 2 layers of paper towels and gently blot. Set tomatoes aside to release their juices while you prepare the crust.
Bake tart 25 - 30 minutes, or until cheese is melted and bubbling, and the tomatoes are fragrant and cooked through.
Cool 15 minutes, then arrange the remaining fresh tomatoes around the cooked ones. Slice and serve.
Tart is best enjoyed the day of, but will keep for 1 day covered in the fridge. Reheat before serving.
Recipe adapted from Ina Garten at the advice of Shelby on Instgram.
*If serving a vegetarian crowd, omit the bacon – the tart will still be delicious.