Bacon Cheddar Tomato Tart

Bacon Cheddar Tomato Tart

Ingredients:

2 Tomatoes

½ tsp Salt

1 sheet of store bought frozen pie dough, rectangular or round

1 tbs mayonnaise, plus more for brushing

4 Tbs Lighthouse Keeper’s Maple & Herb Bacon Jam

¾ cup Shredded Sharp Cheddar or shredded Parmesan 2 Tomatoes

½ tsp Salt

1 Tbs Cape Cod Saltworks Everything Bagel Sea Salt

Instructions:

Pre-heat oven to 400 F. Line a baking sheet with parchment paper.

Slice tomatoes into ¼ in slices and arrange on 2-3 paper towels, sprinkle with salt, cover with 2 more paper towels and let sit for 20 mins for juices to seep out.

Place thawed pie dough on the baking sheet and brush with mayonnaise around the center leaving a 1” boarder around the edge. Spread bacon jam over the mayo, then sprinkle on the cheese and top with tomatoes all while keeping the 1” boarder clean.

Fold the boarder around the tomatoes, crimping as needed. Brush the boarder with mayonnaise and sprinkle with everything bagel sea salt.

Bake at 400 for 30 mins or crust is golden brown. Allow the tart to cool before serving.