Experience the delightful fusion of sweet and savory in this goat cheese and bacon tart recipe! A buttery cream cheese crust baked with a flavorful filling of sweet potato, zucchini, crispy bacon, and goat cheese.
There are days that I plan ahead and I feel I'm on top of what is being made here during the week for dinner. Then there are days where it is getting close to the end of the day and I haven't put much thought into dinner plans.
I tend to sway towards craving pizza or a savory tart on nights where there isn't any thing too exciting in the works. Don't get me wrong, I find pizzas and tarts to be extremely exciting. The topping and filling ideas are filled with endless possibilities.
Take for example this tart...sweet potatoes and goat cheese? Yes, not a likely combo. I know you may be thinking that. But can I tell you, not very likely, but really amazing. Bacon added to this combo? Oh, my! Wow!
This hearty dish combines the earthy sweetness of sweet potatoes, the creamy tang of goat cheese, the smoky crispness of bacon, and the tender crunch of zucchini, all nestled in a flaky homemade cream cheese crust. It’s loaded with rich, savory flavors and diverse textures that make each bite a culinary delight.
The crust, a balance of butter and cream cheese, bakes up beautifully golden and serves as the perfect stage for the colorful medley of ingredients. The filling, a blend of fresh vegetables, quality meats, and creamy cheeses, is both flavorful and satiating, providing an inviting warmth that will have everyone asking for seconds.
Why You will absolutely love this Sweet Potato Tart with Bacon recipe
- Flavorful Delight: This tart is a perfect blend of savory and sweetness. The smoky bacon beautifully balances with the sweet potato and zucchini, offering a refreshing flavor profile.
- Textures Galore: The rich and creamy filling contrasts with the flaky and crisp crust, providing an enjoyable range of textures in each bite.
- Easy to Make: Despite its gourmet appearance, this tart is surprisingly straightforward to make. The step-by-step instructions help even less experienced cooks navigate the process with ease.
- Flexible in Ingredients: This recipe can be easily adapted to suit your tastes or dietary restrictions. You can substitute the bacon with smoked salmon or tofu for a different protein source or use gluten-free flour for the crust if needed.
- Nutritious: Packed with vegetables and high-quality protein, this tart is a hearty and nutritious choice for any meal. It's a delicious way to incorporate more vegetables into your diet.
I don't make bacon very often. It's usually used in a dish as an accent of flavor. For a good reason! Whenever I make it, it tends to sneak away from my dish where it's cooling nicely...those little bacon thieves strike again!
Ingredients for this sweet potato tart
Cold water: Used to bind the dough ingredients together.
Cold cider vinegar: Helps tenderize the dough by inhibiting gluten formation.
All-purpose flour: Provides structure to the crust.
Salt: Enhances the flavor of the crust.
Cold unsalted butter: Adds flakiness and flavor to the crust.
Cold cream cheese: Gives the crust a rich and creamy texture.
Bacon: Adds a smoky flavor to the filling.
Olive oil: Used for sautéing the vegetables.
Onion, chopped: Adds sweetness and flavor to the filling.
Sweet potato, peeled and sliced thin: Provides a sweet, starchy component to the filling.
Zucchini, sliced thin: Adds a touch of freshness and color to the filling.
Fresh thyme leaves: Adds an earthy, aromatic flavor to the filling.
Eggs: Helps bind the filling ingredients together.
Cream: Grants a rich, creamy texture to the filling.
Milk: Helps to thin the filling mixture.
Goat cheese (or any other soft cheese): Adds a tangy flavor and creamy texture to the filling.
variations and substitutions
- Gluten-Free: Substitute the all-purpose flour with gluten-free flour or almond meal to make the crust.
- Dairy-Free: Replace the cream cheese and milk with non-dairy alternatives like almond milk or soy milk. Use a vegan cheese substitute in place of the goat cheese.
- Vegetarian: Omit the bacon and add in extra vegetables, or use a vegetarian bacon substitute.
- Vegan: In addition to the vegetarian swaps, use a vegan egg substitute for the eggs.
How to make this goat cheese and bacon tart
Step 1: Preheat oven to 375 F.
Step 2: Combine water and vinegar in a small bowl.
Step 3: In another bowl, combine flour and salt.
Step 4: Cut cold butter and cream cheese into small pieces and add to flour mixture using a pastry cutter or your fingers until mixture resembles coarse crumbs with some larger pieces remaining.
Step 5: Slowly add the water mixture to the dough, stirring until it just begins to hold together. Alternatively, pulse ingredients in a food processor.
Step 6: Turn out dough onto plastic wrap and press into a disk. Refrigerate for at least 1 hour or overnight.
Step 7: In a separate pan, fry bacon until browned and nearly crisp. Drain on a paper towel.
Step 8: Wipe out pan and add olive oil. Cook chopped onion until soft and lightly colored, about 7 minutes.
Step 9: Add sliced sweet potatoes, zucchini, thyme, salt, and pepper to the pan with the onions. Cook for an additional 7 minutes.
Step 10: While vegetables cook, whisk together eggs, cream, and milk in a bowl. Stir in cooked onions, crumbled bacon, and cheese.
Step 11: Roll out chilled dough to fit your desired tart pan, then drape it over the pan. Press dough up the sides and shape it neatly.
Step 12: Place prepared tart pan on a sheet pan.
Step 13: Scatter vegetable mixture and some of the crumbled bacon onto the crust. Pour in egg mixture and top with goat cheese.
Step 14: Bake for 35-40 minutes, or until tart is golden brown and filling is set.
Step 15: Check on the tart after 30 minutes - if the crust is browning too quickly, cover it with foil for the remainder of the baking time.
Step 16: Let tart cool before removing from pan or slicing directly in the pan while still warm.
The natural sweetness from the sweet potatoes, the saltiness from the bacon. Well, the every thing from the bacon. The subtle teases of goat cheese at the end of every bite. I did throw in some zucchini and it added absolutely no flavor to this powerful trifecta I had going on.
Storing and Freezing:
Storing this savory sweet potato tart is simple. Once cooled, it can be covered and kept in the refrigerator for up to 3 days. To reheat, place it in a preheated 350°F oven until warmed through. Freezing is also an option if you want to make the tart in advance.
After baking, allow the potato bacon tart to cool completely, then wrap it tightly in aluminum foil and place it in a freezer bag. It can be frozen for up to 1 month. To serve, defrost in the refrigerator overnight, then reheat in a 350°F oven until warmed through. Always ensure to wrap your tart well to prevent freezer burn and protect its flavor.
- Make Ahead: You can prepare the crust a day ahead and refrigerate it. Just ensure to wrap it tightly to avoid drying out. Also, the bacon can be cooked in advance.
- Vegetable Variation: Feel free to experiment with different seasonal vegetables. Bell peppers, mushrooms, or even spinach would work well.
- Cheese Swap: If goat cheese isn't your favorite, try substituting it with feta or ricotta.
- Perfectly Crispy Bacon: For crispier bacon, cook it at a slightly lower temperature for a longer time. This allows the fat to render out slowly, making the bacon crispy.
- Avoid a Soggy Bottom: To prevent the tart from getting soggy, make sure your vegetables are not too wet. If they are, sauté them for a few extra minutes to evaporate excess moisture.
Yes, the tart can be prepared a day in advance and baked just before serving.
Yes, this tart freezes well. Just ensure to cool it completely before wrapping it tight and freezing.
If the crust is browning too fast, cover it with a piece of aluminum foil for the remaining baking time.
Absolutely. If you're short on time, a store-bought pie crust will work just fine.
Yes, you can omit the bacon for a vegetarian version, and for a vegan version, use a vegan egg substitute and plant-based cheese and milk substitutes.
I was being resourceful and using what I had on hand. And some nights, that's when you create the most incredible dinner ideas...like this savory tart. So listen, you don't like to make your own crusts?
No problem! Use a ready-made crust. Don't let the crust stop you from making this very easy and really delicious tart. I promise, sweet potatoes, goat cheese and bacon do belong together.
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Did you make this? Please RATE THE RECIPE below:)
Goat Cheese Tart with Bacon
pie shell ingredients (makes one 9-inch crust):
- 2 tsp cold water
- 1 tsp cold cider vinegar
- 1 1/2 cups all-purpose flour, plus more for surface
- 1/2 tsp salt
- 4 oz (1 stick) cold unsalted butter, cut into small pieces
- 4 oz cold cream cheese, cut into small pieces
- 3 slices bacon
- 1 tbsp olive oil
- 1 small onion, chopped
- 1 small sweet potato, peeled and sliced thin
- 1 small zucchini, sliced thin
- 1 tsp fresh thyme leaves
- 4 eggs
- 1/2 cup cream
- 1/2 cup milk
- 4 tbsp goat cheese (or any other soft cheese)
- salt and pepper to taste
- Preheat oven to 375 F. Combine water and vinegar in a small bowl.
- Combine flour and salt in another bowl. Using a pastry cutter or your fingers, cut butter and cream cheese into flour mixture until mixture resembles coarse crumbs with some larger pieces remaining.
- Add water mixture to dough in a slow, steady stream, stirring, until mixture just begins to hold together. (Alternatively, pulse ingredients in a food processor.)
- Turn out onto a piece of plastic wrap. Press dough into a disk. Refrigerate until firm, about 1 hour or overnight.
- Fry bacon until browned and nearly crisp, then scoop it out to drain on a paper towel.
- Throw out bacon grease, wipe out pan, and add olive oil.
- Add the onion and cook until soft and lightly colored (about 7 minutes). Be sure to stir the onions occasionally.
- Add the sweet potatoes, zucchini, and thyme (or rosemary) salt, and some crushed pepper. Cook for about another 7 minutes.
- While vegetables cook, whisk eggs with cream and milk. Stir in cooled onions, cheese and bacon.
- Roll dough to fit your chosen tart pan, then drape dough in pan. Neatly press dough up the sides of the pan and shape it.
- Set it on a sheet pan. Scatter vegetable mixture and part of the bacon crumbled over the tart (reserve rest of bacon to crumble on top when finished).
- Toss the goat cheese over the vegetables. Pour in the egg mixture. Place the tart pan over a foil lined cookie sheet.
- Bake for about 35-40 minutes or until the tart is golden brown and the filling is set. Check tart at about 30 minutes.
- If the tart shell is browning too much, cover the tart with foil paper for the rest of the baking time. Let tart cool before removing from tart pan or slice directly in the tart pan when warm.
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.