Hi, I'm Andie.

I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking. 

En Guetä!

Rosa von Gunten's Tomato and Bacon Tart

Rosa von Gunten's Tomato and Bacon Tart

 
 
 Hiking somewhere in Flumserberg with my cousins and Grossmami (I'm the one in the snappy suspenders).

Hiking somewhere in Flumserberg with my cousins and Grossmami (I'm the one in the snappy suspenders).

My grandmother, Rosa von Gunten, had four children and some great quick dinners up her sleeve. This garlicky tomato and bacon tart was one of them, and a favourite of her kids.

When we made our yearly trip to Walenstadt to visit her and my Grandfather, she would still make this tart and it became a favourite of her grandchildren as well.

My grandmother was raised in Rüfenacht, near Bern, in an old farmhouse. My mum remembers tomatoes growing plentifully along the side of the house, and those that weren't eaten raw in salads, might have been used for this tart.


 

around 300 g puff pastry, rolled out into a big rectangle

4 large tomatoes, sliced

14 rashers of bacon

4 cloves of garlic, sliced


Preheat oven to 190 C / 375 F / gas mark 5

Roll out the puff pastry into a big rectangle and place it on a parchment-lined baking sheet. Roll the edge up just slightly to catch any run-off bacon juices.

Lay all the bacon in rows on the puff pastry.

Place all the tomatoes in rows on top of the bacon.

Place a slice of garlic in the middle of each tomato.

Bake for about 20 minutes, or until the pastry is browned to your liking.


  • The quantities above are just a guide. If you have more of one ingredient, just increase all the others as well.

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