Tag Archives: tomato jam

Tomato Bacon Goat Cheese Tart

Tomato Bacon Goat Cheese Tart

  • Servings: 4-10
  • Difficulty: easy
  • Print

Tomato Bacon Goat Cheese Tart

This summer I have been loving tomatoes so I went to store thinking I was going to make a roasted tomato pasta with pancetta, basil and goat cheese. I just love that combo of the tangy goat cheese, sweet tomatoes and salty crunchy bacon/pancetta. I have been working this combo on sandwiches, salads and pastas all summer. So at the grocery store the pancetta just looked too fatty so I opted for bacon and trimmed it up a bit. When picking up some frozen fruit, I spotted the puff pastry and thought I would turn the meal in to a tart instead of pasta.

It turned out amazing and it has so many other possibilities You could cut them into appetizer portions which would be great for a party or finger food. You could make them into pockets or hand pies and obviously change up the ingredients. But why would you consider such insanity? Try it this week. You will not be disappointed.


Goat Cheese (one small package)
Handful of heirloom and cherry tomatoes
Fresh Basil
Three strips of trimmed butcher cut bacon
1 shallot
2 cloves of garlic
Balsamic Vinegar
2 tsp of brown sugar
Kosher Salt and Pepper

1. In a medium low heated cast iron skillet add your trimmed and diced bacon and the shallot. Cook this low and slow until the bacon is crispy. Right before you remove it add your minced garlic and brown sugar and turn off the heat and let it cook for a minute or two, stirring constantly. Remove and set aside on a paper towel.

2. While your bacon is slow cooking. Preheat your oven to 350-400 degrees. Slice your tomatoes and pat them dry. Sprinkle and drizzle salt, olive oil and balsalmic vinegar and roast them for about 20 minutes. Set them aside and pat some of the juice off of them. This will turn into a jam like mixture but you don’t want it too wet because the pastry will be too soft.

3. After your puff pastry has thawed for 20 minutes or so start the assembly process. I brushed some of the bacon fat on the edges of the pastry. Then I crumbled the goat cheese and spread the bacon mixture.
Now add your tomato “jam” evenly and then top with some more goat cheese that you might have left, basil and sprinkle some salt and pepper.

4. Bake for about 13 minutes or until the pastry is done. Slice, eat and enjoy.

Fried Egg Breakfast Sandwich with tomato jam and goat cheese

Fried Egg Breakfast Sandwich with tomato jam and goat cheese


Saturday morning we decided to screw the refrigerator guys let’s just go check out if we could buy one and get it delivered before we get it repaired. The Labor Day sales were good to us so we decided to get a new one because it was twice the cost of the repair of our 11 yr old fridge. Ill try to replace the compressor and keep it in the garage for storage.

Fried two eggs for each sandwich. Broiled sourdough bread with American cheese and had some extra cherry tomatoes so broke them down in a medium heated skillet until they became a paste. Also had some extra goat cheese and given we are living out of coolers, we used it up.

Farm Sandwich on Sourdough

Farm Sandwich on Sourdough

  • Servings: 2
  • Difficulty: cinch
  • Print

Farm Sandwich on Sourdough


Our fridge went out last week and after several repair appointment snafus and one failed self repair by me, we ended up on a 7 day sandwiches and grilling cycle. We finally said to heck with it and bought a new one because we were tired of living out of coolers and getting ice etc…

This sandwich highlights just about every animal in a typical farm. We have goat cheese, cheddar, chicken, bacon and veggies on sourdough bread.

Ingredients (2 sandwiches):
2 chicken breast (brined in salt path with Tabasco)
2 strips of crispy roasted bacon
2 tbs of Goat cheese
slice of cheddar on each (had to work the cow into it)
2 tbs of roasted red peppers
2 tbs of chipotle peppers
Bibb lettuce
Handful of cherry tomatoes
Dukes Mayo
Pinch of cumin

1. Fire up the grill and take your brined chicken and slice it thinly. Salt and pepper with a touch of cumin.
2. Roast some bacon in a 375 oven for about 40mins or microwave if you don’t have the time. Jill demands crispy.
3. In a skillet make a tomato jam by cutting your cherry tomatoes in half and put them in a medium heated skillet. Salt and pepper lightly and cook down into a paste.
4. Take your goat cheese, chipotle pepper and roasted red peppers and whip it until fully combined. Use a food processor if you want to wash it for such a small amount of spread.
5. We broiled our sourdough and decided on crunchy side out to fully shred the insides of our mouths. Sometimes I go toasted side in and sometimes out.
6. Dukes mayo on the bottom topped with tomato jam. Top side gets the goat cheese spread. Slice your chicken on the bias and add your bacon, cheddar and bibb lettuce. Enjoy with some Sriracha spiced chips.