Tomato-Leek-Bacon Tart

• 0.5 (15 ounce) package refrigerated pie crusts
• 1 (8 ounce) package shredded Italian cheese blend, divided
• 3 medium leeks, thinly sliced
• 2 tablespoons olive oil
• 8 plum tomatoes, sliced
• 1 cup loosely packed chopped basil leaves
• 3 chopped garlic cloves
• 0.5 (2 1/8 ounce) package ready to serve cooked bacon
• 1/2 cup mayonnaise
• 1/4 cup grated parmesan cheese
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon pepper
• Garnish
• fresh basil leaf
• plum tomato, slices

1. Coat a 9-inch tart pan with cooking spray. Fit piecrust into pan. Bake at 450u0b0F for 10 minute Remove from oven.
2. Sprinkle with 1 cup cheese blend.
3. Saute leeks in hot oil over medium heat just until tender; sprinkle over crust. Arrange tomato over leeks; sprinkle with basil and garlic.
4. Stir remaining 1 cup cheese blend, chopped bacon and next four ingredients in a bowl. Spoon cheese mixture over tart and then spread to edges.
5. Bake at 375u0b0F for 25 minutes or until golden Garnish if desired.

italian cheese blend, leeks, olive oil, tomatoes, basil, garlic, bacon, mayonnaise, parmesan cheese, lemon juice, pepper, fresh basil leaf, tomato

Taken from www.food.com/recipe/tomato-leek-bacon-tart-327303 (may not work)