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.