Rustic Tomato Tarts
6 ingredients
9 steps
Ingredients
- 6 each ready-to-use refrigerated pie crusts
- 18 each large plum tomatoes, seeded, sliced and patted dry
- 2-1/4 qt. Kraft Shredded Cheddar/Monterey Jack Blend Cheese
- 2 cups Miracle Whip Original Spread
- 24 slices fully cooked bacon, diced
- 1-1/2 qt. baby arugula
Directions
-
1For each Tart: Unroll 1 pie crust onto parchment paper-lined half sheet pan.
-
2Arrange tomatoes in circular pattern on crust, overlapping as necessary to leave a 1-1/2-inch border around edge.
-
3Combine cheese and Miracle Whip; spread over tomatoes.
-
4Sprinkle with bacon.
-
5Fold edge of crust over tomatoes.
-
6Bake in 400F (200C) standard oven 25 min.
-
7or until cheese is melted and crust is golden brown.
-
8Cool tart 10 min.
-
9Top with arugula; cut into 4 wedges.
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