Here's the Dish: Rustic Tomato Tart

I've been on a mad search to find new ways to use all of the tomatoes that are sprouting up around us. So, when this recipe dropped into my inbox the other day, I was on it. This one comes courtesy of Kraft foods, and it is amazingly easy, quick and delicious. It combines two things I love ~ pizza and BLT's, yet it looks like an appetizer you might find on the menu at a trendy restaurant. Gotta love that!

Rustic Tomato Tart

Ingredients:

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

Directions:

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