Rustic Tomato Tarts

Rustic Tomato Tarts
Yield:
6 tarts or 24 servings, 180 g each

Ingredients

Ingredients Weights Measures
ready-to-use refrigerated pie crusts 2.6 lb. [1.2 kg] 6 each
large plum tomatoes, seeded, sliced and patted dry 6 lb. [2.7 kg] 18 each
Kraft Shredded Cheddar/Monterey Jack Blend Cheese 2 lb. [1080 g] 2-1/4 qt. [2.25 L]
Miracle Whip Original Spread 1 lb. [450 g] 2 cups [500 mL]
fully cooked bacon, diced 5.25 oz. [150 g] 24 slices
baby arugula 8.5 oz. [240 g] 1-1/2 qt. [1.5 L]
ready-to-use refrigerated pie crusts 7 oz. [200 g] 1 each
large plum tomatoes, seeded, sliced and patted dry 1 lb. [450 g] 3 each
Kraft Shredded Cheddar/Monterey Jack Blend Cheese 6.3 oz. [180 g] 1-1/2 cups [375 mL]
Miracle Whip Original Spread 2.6 oz. [75 g] 1/3 cup [75 mL]
fully cooked bacon, diced 0.8 oz. [25 g] 4 slices
baby arugula 1.3 oz. [40 g] 1 cup [250 mL]

Directions

For each Tart: Unroll 1 pie crust onto parchment paper-lined half sheet pan. Arrange tomatoes in circular pattern on crust, overlapping as necessary to leave a 1-1/2-inch border around edge.

Combine cheese and Miracle Whip; spread over tomatoes. Sprinkle with bacon. Fold edge of crust over tomatoes.

Bake in 400°F (200°C) standard oven 25 min. or until cheese is melted and crust is golden brown.

Cool tart 10 min. Top with arugula; cut into 4 wedges.

Kraft Kitchens Tips

Variation
Substitute a 12.5 oz. (350 g) flatbread for each pie crust. Reduce bake time to 15 min.
Substitute
Prepare using Miracle Whip Calorie-Wise Spread.
Variation
Substitute torn fresh basil leaves for the arugula.

572328 : 160396

Average Rating

This recipe has not yet been rated.

This recipe has not yet been rated.

Nutritional Information
Calories
 500
Total fat
 32 g
Saturated fat
 15 g
Cholesterol
 70 mg
Sodium
 800 mg
Carbohydrate
 36 g
Dietary fibre
 2 g
Sugars
 5 g
Protein
 17 g
Vitamin A
 20 %DV
Vitamin C
 25 %DV
Calcium
 35 %DV
Iron
 10 %DV