Ingredients:
- 1 package frozen puff pastry
- 4-6 very ripe tomatoes
- 2 tablespoons salt
- ¼ cup mayonnaise
- 10 garlic cloves, mashed
- ½ lb. thinly sliced gruyere cheese
- 4 slices of bacon, crisped and crumbled
Directions:
- Preheat oven to 350 degrees. While pastry is defrosting, slice tomatoes. Place onto a baking pan, sprinkle with salt and allow the tomatoes to throw off some of their juices. In a small bowl, combine mayonnaise and mashed garlic. Stir and allow the flavors to meld for at least ten minutes.
- When dough is defrosted, straighten with a rolling pin. Place onto separate baking pans. Lay the cheese slices in a single layer over the surface of the pastries.
- Dry tomatoes on a paper towel. Place them onto the cheese slices about ½ inch inside of the edges. Using a brush, paint the tomatoes lightly with the mayonnaise mixture.
- Cook in the oven for 20 minutes. Remove from oven and repaint the tomatoes. Cook another 20 minutes. Sprinkle the crumbled bacon over the tarts. Cut each tart with a pizza cutter into four pieces. Serve immediately.
*As printed in the Culinary Louisiana 2026-2027 15 month Calendar, June 2026