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Tomato-Leek-Bacon Tart

Leeks, Tomatoes, Basil for Tart 

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 

Tomato-Leek- Bacon Tart

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 


Note: This recipe was a Southern Living 2003 Cook-Off Winner

About Dallas Garden Buzz

Dallas County Master Gardeners growing and sharing from The Raincatcher's Garden.

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