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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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The recipe was sent to me by Kraft first taste. It is so easy to make and so impressive to serve. This can be the main course, an appetizer or side. The recipe calls for plum tomatoes. I used how grown smallish tomatoes that were seeded and then sliced. Ingredients:
1 ready made refrigerated pie crust |
3 plum tomatoes, seeded and sliced |
3/4 cup shredded cheddar cheese |
3/4 cup shredded monterey jack cheese, or |
3/4 cup shredded monterey jack pepper cheese |
1/3 cup mayonnaise (reduced fat works fine.) |
6 slices bacon, cooked crisp and crumbled |
1 cup arugula |
Directions:
1. Place the pie crust on the counter and allow to reach temperature for about 1 hour; unroll on a baking sheet that has been lined with parchment paper.
2. Arrange the tomato slices in a circular pattern on crust, overlapping slices as needed to fit and leaving a 2-inch border at the edge.
3. Mix together the cheeses and mayo; spread over the tomatoes, fold edge of crust over tomatoes.
4. Bake in a preheated 400 degree oven for 20 to 25 minutes or until crust is golden brown and cheese has melted. Allow the tart to cool for 10 minutes and with a wide spatula move to a serving plate.
5. Top with arugula and bacon, cut into wedges and serve.
6. Seeding tomatoes: Cut off stem ends of the tomatoes and gently squeeze the seeds into a bowl, discard seeds.
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