Rustic Tomato Tarts

• 6 each ready-to-use refrigerated pie crusts
• 18 each large plum tomatoes, seeded, sliced and patted dry
• 2-1/4 qt. Kraft Shredded Cheddar/Monterey Jack Blend Cheese
• 2 cups Miracle Whip Original Spread
• 24 slices fully cooked bacon, diced
• 1-1/2 qt. baby arugula

1. For each Tart: Unroll 1 pie crust onto parchment paper-lined half sheet pan.
2. Arrange tomatoes in circular pattern on crust, overlapping as necessary to leave a 1-1/2-inch border around edge.
3. Combine cheese and Miracle Whip; spread over tomatoes.
4. Sprinkle with bacon.
5. Fold edge of crust over tomatoes.
6. Bake in 400F (200C) standard oven 25 min.
7. or until cheese is melted and crust is golden brown.
8. Cool tart 10 min.
9. Top with arugula; cut into 4 wedges.

readyto, tomatoes, cheese, miracle, fully cooked bacon, baby arugula

Taken from www.kraftrecipes.com/recipes/rustic-tomato-tarts-160396.aspx (may not work)