Rustic Tomato Tart
1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
3 plum tomatoes (1 lb.), seeded, sliced
1-1/2 cups Shredded Colby & Monterey Jack Cheese
1/3 cup *Mayo with Olive Oil Reduced Fat Mayonnaise (*I used regular light mayo and just added a few drops of EVOO, it worked)
6 slices Bacon
1 cup arugula
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.
Yield: 6 servings