Rustic Stuffed Tomato Tart
  • 1 Parmesan Herb Tart Shell, pre-baked (see recipe below)
  • 4-5 tomatoes
  • ⅓ cup olive oil
  • Salt and pepper to taste
  • 4 slices duck bacon
  • 2 cloves garlic, minced
  • ½ cup breadcrumbs
  • 3 tablespoons fresh basil, chopped
  • ¼ cup Parmesan cheese
  • Balsamic vinegar
  • goat cheese, crumbled
  1. Preheat oven to 350 degrees F
  2. Cut the tomatoes in half and scrape out the seeds. With the tip of a pairing knife, take out the tough core of each tomato and drizzle with a little of the olive oil. Place the tomatoes in a baking dish and season with salt and pepper.
  3. Trim the fat off the duck bacon and chop into small pieces. In a large sauté pan over medium-high heat, sauté duck bacon pieces until crispy. Add 3 tablespoons olive oil to the pan and then add the garlic. Reduce heat to medium and sauté for about 30 seconds. Add the breadcrumbs, basil, 3 tablespoons of the Parmesan cheese and 2 tablespoons of Balsamic vinegar and sauté for another minute. Take pan off the heat and set aside.
  4. Stuff the breadcrumb mixture evenly into the tomatoes and drizzle with a tablespoon of olive oil.
  5. Bake the tomatoes for about 40-45 minutes until soft and slumped and the breadcrumb topping begins to brown.
  6. Remove the tomatoes from the oven and using a flat spatula, carefully place the tomatoes and any oil and breadcrumb mixture that has accumulated in the bottom of the baking dish into the pre-baked tart shell. Make sure the tomatoes are closed packed in the tart and there is now extra space.
  7. Drizzle with remaining olive oil, balsamic vinegar, and sprinkle the remaining Parmesan and the goat cheese on top. Season with salt and pepper.
  8. Bake the tart for about 10 minutes, until the cheeses are melted. Remove from the oven and let cool for about 5 minutes before slicing.
  9. Serve alone or over greens dressed with a Balsamic vinaigrette. We drank a crisp and cold Picpoul de Pinet with this tart- such a lovely, sharp contrast with the meltingly rich tomatoes, cheese and duck.
Recipe by Seasons in Vermont at