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BLT Tart





BLTs are basically perfect, they need no improvements. However, sometimes making multiple sandwiches at once is a hassle so if you are looking for an easy solution to feed multiple people or want an "elegant" version for a plated lunch this is the ticket. Also yummy sliced into smaller bites for tapas.


What you need:


1 sheet of puff pastry (Dufour is THE best, lesser versions without real butter do not taste as good...it's very noticeable)


A couple yummy ripe tomatoes


A few slices of bacon


Mayonnaise, the good kind. I swear by Dukes.


Arugula, basil, or your favorite fresh herbs or micro greens


Salt and Pepper



Begin by defrosting the puff pastry according to package directions. Slice tomatoes into good sandwich sized slices, variety is good. Set the tomatoes on a paper towel with a sprinkle of salt to dry out while you cook the bacon. Fry the bacon in a skillet and drain on paper towels.


Preheat the oven to 400. Now roll out your puff pastry onto parchment lined baking pan and score a small border around the perimeter. Be careful not to cut all the way through. Spread a thin layer of mayonnaise (use your judgement, how much do you love mayo?) inside the border and sprinkle some salt and pepper. Now arrange the tomatoes so that you can fill every crevice of the interior border but try to keep it to a single layer, too many will make it soggy.


Bake in the oven for around 30 minutes, allow the pastry to get brown... brown edges =flavor. Undercooked pastry is gross. Remove from the oven. Roughly chop your greens and crumble the bacon, toss them together. When the tart has cooled for about 10 minutes sprinkle the bacon and greens over the top and serve. Enjoy!





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