Contributed by Robert Frazier

Considering the combination of taste bud-pleasing ingredients in BBQ competitor & caterer Robert Frazier’s Savory Tomato Tart recipe is enough to get anyone’s salivary glands salivating. Combining tomatoes, herbs, bacon, garlic and cheese, these sweethearts of the tart world also have quite a resume, including a 1st Place win at the 2007 American Royal, 14th at the 2008 American Royal, 2nd, 6th, 8th and 14th place wins at the Great American BBQ Contest for four consecutive years, and the pie version of the tart took 1st place at a National Beef contest in 2008.

So we just have to thank Robert for sharing his prized recipe, something I know fellow BBQ competitor and BYB employee Darin Cram had been asking him for for a long time! So, here you go Darin, and here you go to the rest of you, too! Enjoy!

Tomato mixture:
(1) 28 oz and (1) 15 oz can of diced tomatoes with basil, garlic and oregano, well drained
8 slices cooked bacon, crumbled (reserve 2 slices for garnish)
½ cup chopped green onions (green part included)
1 tablespoon fresh oregano, chopped,
1 tablespoon fresh basil, chopped
One clove garlic, minced
Salt and pepper to taste

Topping mixture:
2 cups shredded 4 or 5 cheese Italian blend
1 cup mayonnaise

Other Ingredients:
2 boxes frozen phyllo cups
2 tablespoons fresh chives, chopped fine (for garnish)
¼ cup fresh grated parmesan cheese

Preheat oven to 370 degrees

Mix together the tomato mixture in a medium bowl.
In a separate bowl, mix the shredded Italian cheese and mayonnaise.
Use a #70 disher * and fill phyllo cups with tomato mix.
Top each cup with the cheese mixture using a #100 disher * and sprinkle with reserved chopped bacon
Bake for 20 minutes, remove from oven and switch it to broil.
Sprinkle cups with Parmesan cheese and return to oven, broil till slightly browned.
Remove from oven and let stand for 8 to 10 minutes,
Garnish with chives and serve.

Makes 30
Prep time: 20-30 minutes
Cook time: 30 minutes

Tips:
Make sure your tomatoes are very well drained. Also, spread the cheese mixture to entirely cover the tomato mixture.

* If you don’t have a disher, divide tomato and topping mix equally between cups

You can use a frozen pie shell instead of phyllo cups for this recipe. Follow cooking instructions on package for pre-cooking the shell. Then fill with tomato mix and top with cheese mix and bake at 350 for 30 minutes or until topping starts to brown.

Can also substitute about a ½ to ¾ cup of cooked Italian sausage for the bacon.