Tomato-Leek-Bacon Tart

Total Time:
1 hr 10 min
30 min
40 min

4 servings

  • Vegetable cooking spray
  • 1/2 (15-ounce) package refrigerated piecrusts
  • 1 (8-ounce) package shredded Italian three-cheese blend, divided
  • 3 medium leeks, thinly sliced (about 1 cup)
  • 2 tablespoons olive oil
  • 8 plum tomatoes, sliced
  • 1 cup loosely packed fresh basil leaves, coarsely chopped
  • 3 garlic cloves, coarsely chopped
  • 1/2 (2.1-ounce) package fully cooked bacon slices, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup freshly grated Parmesan
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon pepper
  • Garnish: fresh basil sprigs
  • Preheat the oven to 450 degrees F.

  • Coat a 9-inch tart pan with cooking spray. Fit piecrust into pan according to package directions.

  • Bake for 10 minutes or until golden. Remove crust from oven; sprinkle with 1 cup of the cheese blend.

  • Lower the oven to 375 degrees F.

  • Saute leeks in hot oil in a skillet over medium-high heat until tender; sprinkle over crust. Arrange tomatoes over leeks; sprinkle with basil and garlic.

  • Stir together remaining 1 cup cheese blend, chopped bacon, and next 4 ingredients in a bowl. Spoon cheese mixture over tart, spreading to edges.

  • Bake for 25 minutes or until golden. Cut tart into 4 slices. Garnish, with basil sprigs, if desired.

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