Rustic Tomato Tart

• 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
• 3 plum tomatoes (1 lb.), seeded, sliced Safeway 1 lb For $1.29 thru 02/09
• 1-1/2 cups KRAFT Shredded Colby & Monterey Jack Cheeses
• 1/3 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
• 6 slices OSCAR MAYER Bacon Rite Aid 2 For $7.00 thru 02/06
• 1 cup arugula

1. Heat oven to 400 degrees F.
2. Unroll pie crust onto baking sheet.
3. Arrange tomato slices in circular pattern on crust, overlapping slices as necessary to leave a 1-1/2-inch border around edge.
4. Combine cheese and mayo; spread over tomatoes.
5. Fold edge of crust over tomatoes.
6. Bake 20 to 24 min.
7. or until cheese is melted and crust is golden brown.
8. Meanwhile, cook bacon until crisp.
9. Cool tart 10 min.
10. Crumble bacon.
11. Top tart with arugula and bacon.

ready, tomatoes, cheeses, mayonnaise, bacon, arugula

Taken from www.kraftrecipes.com/recipes/rustic-tomato-tart-114091.aspx (may not work)