Rustic Tomato Tart

1. 1

   Place the pie crust on the counter and allow to reach temperature for about 1 hour; unroll on a baking sheet that has been lined with parchment paper.

2. 2

   Arrange the tomato slices in a circular pattern on crust, overlapping slices as needed to fit and leaving a 2-inch border at the edge.

3. 3

   Mix together the cheeses and mayo; spread over the tomatoes, fold edge of crust over tomatoes.

4. 4

   Bake in a preheated 400 degree oven for 20 to 25 minutes or until crust is golden brown and cheese has melted.

5. 5

   Allow the tart to cool for 10 minutes and with a wide spatula move to a serving plate.

6. 6

   Top with arugula and bacon, cut into wedges and serve.

7. 7

   Seeding tomatoes: Cut off stem ends of the tomatoes and gently squeeze the seeds into a bowl, discard seeds.

No additional tips available.