Recipe Box, Savory Plum Tart with Parmesan Pecan Crust

I really should have named this “These are a few of my Favorite Things”

plum tart with pecan crust

Sometimes I get an overwhelming urge to cook, and head to the kitchen to see what’s on hand

plum blueberry bacon tart

It is sort of a game I play, creating a dish out of what I have, without making a list and going to the store

sweet and savory tart

Let’s see, I had, plums, blueberries, bacon, gruyere and pie crust….


My pie crust is  a hot mess, but it won’t matter because it will be covered up with lots of goodies


Instead of pre-baking the crust with pie weights I decided to experiment and cover the bottom with pecans


and protect the pecans from getting too brown by covering them with a layer of shaved Parmesan


Bake it for 10-12 minutes to start the crust cooking and firm up


Meanwhile, caramelize the onion and cook the bacon


I like to cook bacon in the oven because it requires no babysitting.  For recipes like this, cook the bacon so it’s slightly under done, that way it doesn’t get too hard when cooked further in the finished dish.  If you look closely you can see that it has just started to crisp but also has lots of soft spots


Place the onions over the pecans in the bottom of tart and top with chopped bacon


I had some leftover cottage cheese so I decided to add it to the tart for some creaminess.  You could substitute goat cheese or ricotta~it adds a little tangy element and helps keep the filling together


Sprinkle some blueberries around

plum blueberry bacon tart

Top with plum slices…


I decided it still needed a binder, so I beat 2 eggs with a little milk to pour in the nooks and crannies


If you want to make more of a deep dish version, make the sides of your pie crust higher and use 4-5 eggs and 1 cup of milk.  This will result in a quiche rather than this tart


Top everything with a lovely blanket of grated Gruyere and bake!

sweet and savory tart

There are no words

plum tart with parmesan pecan crust

holy wow, this was insanely good

summer quiche

Let it sit a few minutes so it will slice up pretty~

plum tart 4

layers of flavors…and color!

plum tart

A thing of beauty!

Savory Plum Tart with Parmesan Pecan Crust

Course Breakfast, Brunch, Main Course, Side Dish
Cuisine American
Servings 6


  • 1 refrigerated pie crust dough round
  • 1 cup chopped pecans
  • 2 oz fresh Parmesan shaved
  • 1 sweet onion diced
  • 6-8 slices bacon
  • 1/2 cup blueberries
  • 2 ripe plums sliced
  • 1/2 cup 2% milk fat cottage cheese
  • 2 eggs
  • 1/4 cup milk
  • 3 oz Gruyere cheese grated
  • salt and pepper
  • 1 T butter
  • 1 T olive oil


  • Prepare crust by lining a round tart or pie pan with dough pressing dough about half way up sides of dish, forming a low edge. Prick dough with tines of a fork. Spread chopped pecans evenly over bottom of dough and top with shaved Parmesan. Bake at 350 for 12 minutes, to set dough and melt cheese.
  • Saute onion in butter and olive oil over medium heat for 15-20 minutes until caramelized and golden. Bake bacon in a 350 oven on a parchment lined baking sheet for 20-25 minutes until just beginning to crisp.* Drain well on paper towels. Chop bacon into 1/2″ pieces
  • Sprinkle onions evenly over bottom of tart shell. Top with bacon. Drop dollops of cottage cheese evenly in and around filling. Sprinkle blueberries around. Top with plum slices. Sprinkle Gruyere over all.
  • Beat eggs with milk and season with salt and pepper. Slowly pour mixture over tart, letting the liquid seep into all the nooks and cranies.
  • Tart can be refrigerated at this point for baking later
  • Bring tart to room temperature and bake at 350 for 35-45 minutes until cheese is melted and tart is completely set. Let sit 10 minutes before slicing into wedges.
  • *leave the bacon slightly under done so it doesn’t get too hard when cooked in the tart
Keyword bacon, blueberry and plum pie, fruit quiche, Parmesan pecan crust, savory plum tart

Let your creativity go wild in the kitchen, and have some fun!


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14 Responses to “Recipe Box, Savory Plum Tart with Parmesan Pecan Crust”
  1. Your savory tart looks and sounds delicious. Love that you’ve included Gruyere cheese, one of my all time favorites.

  2. This looks inviting.

  3. Liz Mackie says:

    Thank you for the nice recipe. Have a Great Day! 

  4. Happier Than A Pig In Mud says:

    I think plums are amazing! One of my most vivid baking memories was a crumb cake G-Mom-B made using up some plums, they made the most gorgeous red/purple color:@)

  5. Jenna, YOU are a natural cook. Honestly, I think the natural designer in you just can’t quit. This dish looks and sound scrumptious.

  6. Mary says:

    Jenna, You are as fearless and creative in the kitchen as you are with your paint brush! I’m craving plums and Gruyere cheese now, yum!

  7. Kitty says:

    Jenna, you’re as creative a cook as you are with your painting projects!

  8. Marcia Pilar says:

    Oh my, this looks delicious too. Tell you what, you bring the tart, I’ll bring the limoncello. 🙂
    Thank you for stopping by, Jenna. I’m pretty late in the limoncello game too, tried it for the first time a couple of years ago. Although most of the brands sold in the US are made with vodka (not the real deal), I highly recommend Pallini. Place in freezer before serving and enjoy.

    Much love!

  9. Marj Weir says:

    Very creative, I bet it is great (trying to think how I could lighten it up), but love the mix. Will try it!

  10. I am a big fan of plums, but have never heard of them being used in a savory dish. I’m going to try this.

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