Tomato Pesto Tart

• PESTO
• 1-1/2 cups fresh basil leaves
• 2 Tbsp. Kraft Classic Herb Dressing
• 2 Tbsp. Kraft 100% Parmesan Grated Cheese
• TART
• 2 cups 1/4-inch thick sliced red tomatoes (about 2 large) King Sooper's 1 lb For $0.99 thru 02/09
• 2 cups 1/4-inch thick sliced yellow tomatoes (about 2 large) King Sooper's 1 lb For $0.99 thru 02/09
• 1 shell from 1 pkg. (320 g) frozen ready-to-bake pastry pie shells (2 shells), baked according to package directions
• 1/4 tsp. dried thyme leaves
• 1/3 cup Cracker Barrel Finely Shredded 100% Parmesan Cheese

1. Preheat oven to 400F.
2. Place basil, dressing and grated cheese in food processor or blender; cover.
3. Process until almost smooth.
4. Meanwhile, place tomatoes in single layer on 2 baking sheets.
5. Bake 15 min., rotating trays after 7 min.
6. Remove from oven; set aside.
7. Spread 2 Tbsp.
8. of the pesto on bottom of baked pie shell.
9. Layer half of the tomatoes in pie shell.
10. Sprinkle with thyme.
11. Repeat layers of tomatoes.
12. Spread remaining 3 Tbsp.
13. pesto over top; sprinkle with shredded cheese and any remaining thyme.
14. Bake 10 min.
15. Serve warm.

fresh basil, dressing, cheese, red tomatoes, tomatoes, shell, thyme, parmesan cheese

Taken from www.kraftrecipes.com/recipes/tomato-pesto-tart-92239.aspx (may not work)