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Tomato, Cheese, and Bacon Puff Pastry Appetizer

Chef's notes

A nine-inch tart pan with removeable bottom is lined with parchment, fitted with Puff pastry and blind baked.

Topping is amazingly tasty. Starts with crushed roasted tomatoes, shredded Italian cheese mix, raw bacon, and shaved Asiago cheese baked.

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Tart Shell

Toppings

Line bottom with parchment.
Place pastry on a floured surface. Roll and or cut pastry to fit bottom and sides. Use a docker roller or folk to pierce pastry.
Whisk egg with water. Brush inside surfaces. Sprinkle with grated parmigiana. Bake at 400° convection for about 15 minutes or until pastry is lightly tanned.
When ready to finish tart, lightly coat bottom with tomatoes. Spread shredded cheese on over. Evenly distribute bacon. Top tart with potato peeler slivered Asiago cheese. Place in 400° convection oven.
Cook until bacon is cooked, and cheeses are melted, about 15 minutes. Cut and serve.

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