Rustic Tomato Tart

• 1 ready made refrigerated pie crust
• 3 plum tomatoes, seeded and sliced
• 34 cup shredded cheddar cheese
• 34 cup shredded monterey jack cheese, or
• 34 cup shredded monterey jack pepper cheese
• 13 cup mayonnaise (Reduced fat works fine.)
• 6 slices bacon, cooked crisp and crumbled
• 1 cup arugula

1. Place the pie crust on the counter and allow to reach temperature for about 1 hour; unroll on a baking sheet that has been lined with parchment paper.
2. Arrange the tomato slices in a circular pattern on crust, overlapping slices as needed to fit and leaving a 2-inch border at the edge.
3. Mix together the cheeses and mayo; spread over the tomatoes, fold edge of crust over tomatoes.
4. Bake in a preheated 400 degree oven for 20 to 25 minutes or until crust is golden brown and cheese has melted.
5. Allow the tart to cool for 10 minutes and with a wide spatula move to a serving plate.
6. Top with arugula and bacon, cut into wedges and serve.
7. Seeding tomatoes: Cut off stem ends of the tomatoes and gently squeeze the seeds into a bowl, discard seeds.

crust, tomatoes, cheddar cheese, shredded monterey jack cheese, shredded monterey jack pepper cheese, mayonnaise, bacon, arugula

Taken from www.food.com/recipe/rustic-tomato-tart-383690 (may not work)