Here's a neat riff on the ol' BLT! A refrigerated pie crust makes a flaky base for a cheesy tomato tart topped with shredded lettuce and bacon.
What You Need
Original recipe yields 8 servings
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
3 plum tomatoes, seeded, sliced
1 cup KRAFT Shredded Pepper Jack Cheese
1/3 cup KRAFT Mayo with Olive Oil Cracked Pepper Reduced Fat Mayonnaise
1 cup tightly packed shredded lettuce
6 slices OSCAR MAYER Turkey Bacon
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Let's Make It
Heat oven to 400ºF.
Unroll pie crust onto baking sheet. Arrange tomato slices in circular pattern on crust, overlapping as needed to leave 1-1/2-inch border around edge. Combine 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 as directed on package.
Cool tart 10 min. Chop bacon. Top tart with lettuce and bacon.
Prepare using KRAFT 2% Milk Shredded Cheddar Cheese.
Enjoy your favorite foods while keeping portion size in mind.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.