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https://homeiswheretheboatis.net/2015/08/05/heirloom-tomato-tart-with-bacon-studded-crust/
Serves 8
Ingredients
1 package of refrigerated pie crusts (2 pie crusts)
4 pieces bacon, cooked, cooled and chopped to bacon bit-size pieces
3/4 cup shredded manchego cheese
3/4 cup shredded mozzarella cheese
2 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
Heirloom tomatoes, enough for a single layer of 11-inch tart pan
1/4 cup mayonnaise
3 tablespoons breadcrumbs
3 tablespoons chopped fresh chives (more for garnish if desired)
3 tablespoons chopped fresh parsley (more for garnish if desired)
1 teaspoon chopped fresh thyme (more for garnish if desired)
Fresh basil leaves for garnish
Kosher salt and freshly ground pepper
For Bacon-Studded Crust:
If your tart pan doesn’t have a nonstick surface, spray with nonstick spray before adding pie crust.
For an 11-inch tart pan, use 2 pie crusts cut and spliced, rolling together so you have one piece of pie dough large enough to fill tart pan.
For a guide to sprinkle bacon bits, trace the circumference of tart pan, scoring pie dough lightly with a knife, adding and allowing for the height of the side of the pan.
Using rolling pin, press the bacon bits into dough until flat and incorporated. Trim off some the excess dough and roll your bacon-studded crust onto your rolling pin to transfer it to your tart pan. Place pie crust into your tart pan, easing it in and down sides of the pan. Press your rolling pin over the top of the tart pan to cut and trim the excess crust to fit. Place bacon-studded crust in the refrigerator and allow it to chill 30 – 45 minutes before adding other ingredients.
For Filling: (may be made a day in advance)
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook, stirring, until golden, about 25 minutes. Let cool.
Slice tomatoes, placing on several layers of paper towels and sprinkling with 1 teaspoon kosher salt. Let drain, about 30 minutes, blotting additional moisture from top of tomatoes with paper towels.
Preheat oven temperature to 425 degrees F. Combine cheese, mayonnaise, breadcrumbs, chopped herbs, 1/4 teaspoon each kosher salt and pepper, and onion in a bowl. Spread evenly in crust and arrange drained tomatoes on top. Drizzle tomatoes with 1 tablespoon olive oil and season with pepper and chopped fresh thyme leaves. Bake until crust starts to brown, about 25 - 30 minutes.
Allow tart to cool in pan on wire rack. Cool completely before removing ring and cutting. May be served at room temperature or reheated and served warm. Garnish with basil leaves and additional thyme leaves if desired. Refrigerate any leftovers.