Main dishes

Rustic Tomato Tart

photo by:

kraft

Oh my gosh, this is so, so good. I sprinkled dried basil onto the crust and over the cheese mixture and it added a great flavor. Next time I'm going to try brushing the i...read more

posted by

a cook

on 2/17/2010

time

prep:

10 min

total:

44 min

servings

total:

6 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)

plum tomatoes (1 lb.), seeded, sliced

1-1/2

cups KRAFT Shredded Colby & Monterey Jack Cheeses

1/3

cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise

slices OSCAR MAYER Bacon

cup arugula

Make It

HEAT oven to 400ºF.

UNROLL pie crust on baking sheet. Arrange tomato slices in circular pattern on crust, overlapping slices as needed to fit and leaving 1-1/2-inch border at edge. Mix cheese and mayo; spread over tomatoes. Fold edge of crust over tomatoes.

BAKE 20 to 24 min. or until cheese is melted and crust is golden brown. Meanwhile, cook bacon until crisp.

COOL tart 10 min. Crumble bacon. Top tart with arugula and bacon.