Bacon, Tomato & Leek Tart
4 oz slices Hatfield Chef Signature Bacon (SKU: 2229),
Vegetable cooking spray
1/2 package refrigerated piecrusts
8 oz shredded asiago cheese
3 medium leeks, thinly sliced and washed very good
2 Tbsp olive oil
8 plum tomatoes, sliced
1 cup loosely packed fresh basil leaves, coarsely chopped
3 garlic cloves, coarsely chopped
1/2 cup mayonnaise
1/4 cup freshly grated Parmesan
1 Tbsp fresh lemon juice
Freshly cracked black pepper as needed
Garnish: fresh basil sprigs
Preheat the oven to 450 degrees F.
Coat a 9-inch tart pan with cooking spray. Fit piecrust into pan according to package directions. Bake for 10 minutes or until golden. Remove crust from oven; sprinkle with 1 cup of the cheese blend. Lower the oven to 375 degrees F. Sauté leeks in hot oil in a skillet over medium-high heat until tender; sprinkle over crust. Arrange tomatoes over leeks; sprinkle with basil and garlic. Stir together remaining 1 cup cheese blend, chopped bacon, and next 4 ingredients in a bowl, Spoon cheese mixture over tart, spreading to edges.
Bake for 25 minutes or until golden. Cut tart into 4 slices. Garnish, with basil sprigs, if desired.