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

  1. 1
    For each Tart: Unroll 1 pie crust onto parchment paper-lined half sheet pan.
  2. 2
    Arrange tomatoes in circular pattern on crust, overlapping as necessary to leave a 1-1/2-inch border around edge.
  3. 3
    Combine cheese and Miracle Whip; spread over tomatoes.
  4. 4
    Sprinkle with bacon.
  5. 5
    Fold edge of crust over tomatoes.
  6. 6
    Bake in 400F (200C) standard oven 25 min.
  7. 7
    or until cheese is melted and crust is golden brown.
  8. 8
    Cool tart 10 min.
  9. 9
    Top with arugula; cut into 4 wedges.

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