Name: Tomato-Leek-Bacon Tart
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 servings
Ingredients: 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

Directions

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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Tomato-Leek-Bacon Tart

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