serves six
1 pound bacon, cooked crisp and chopped
1 prepared (ready made) pie dough for 9” pie
2 tablespoons Dijon mustard
3 ounces softened goat cheese
1/2 teaspoon chopped fresh thyme, plus additional sprigs for garnish
3-4 medium green tomatoes cut into 1/4" slices
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F. Press dough gently into bottom and sides of a 9” tart pan. Bake for 20 minutes. While the tart shell is warm, gently spread the Dijon mustard over the bottom and top with half of the goat cheese. Sprinkle with thyme. Layer the bacon, remaining goat cheese and tomato slices in an overlapping pattern on top. Sprinkle salt and pepper evenly over the tomatoes. Bake for an additional 15 minutes. Allow to cool 5 minutes before serving.
bacon recipe courtesy of: Paula Deen, for Smithfield
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