This savory entrée tart gets its flavor inspiration from the best-loved BLT combo, and a prepared pie crust makes prep super simple.
What You Need
Original recipe yields 6 servings
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
3 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
6 slices OSCAR MAYER Bacon
1 cup arugula
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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 slices as necessary to leave a 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 until crisp.
Cool tart 10 min. Crumble bacon. Top tart with arugula and bacon.
Prepare using KRAFT 2% Milk Shredded Cheddar Cheese.
How to Seed Tomatoes
Cut off stem ends of tomatoes. Gently squeeze seeds into bowl.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 18g
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.