½ (15-ounce) package refrigerated piecrusts
1 (8-ounce) package shredded Italian three-cheese blend, divided
3 medium leeks, 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
4-5 slices of crumble cooked bacon
½ cup mayonnaise
¼ cup freshly grated Parmesan cheese
1 Tablespoon fresh lemon juice
½ teaspoon pepper
Garnish: fresh basil sprigs
1. Coat a 9-inch tart pan with cooking spray. Fit piecrust into pan according to package directions.
2. Bake at 450* degrees for 10 minutes or until golden. Remove crust from oven; sprinkle with 1 cup cheese blend.
3. Sauté 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.
4. Stir together remaining 1 cup cheese blend, bacon, and next 4 ingredients. Spoon over tart, spreading to edges.
5, Bake at 375* degrees for 25 minutes or until golden. Cut tart into 4 slices, or more, if desired. Garnish with basil sprigs.
Makes 4-6 Servings
Linda
Note: This recipe was a Southern Living 2003 Cook-Off Winner
DALLAS GARDEN BUZZ 