Ingredients

• Vegetable cooking spray
• 1/2 (15-ounce) package refrigerated piecrusts
• 1 (8-ounce) package shredded Italian three-cheese blend, divided
• 3 medium leeks, thinly sliced (about 1 cup)
• 2 tablespoons olive oil
• 8 plum tomatoes, sliced
• 1 cup loosely packed fresh basil leaves, coarsely chopped
• 3 garlic cloves, coarsely chopped
• 1/2 (2.1-ounce) package fully cooked bacon slices, chopped
• 1/2 cup mayonnaise
• 1/4 cup freshly grated Parmesan
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon pepper
• Garnish: fresh basil sprigs

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Instructions

1. Preheat the oven to 450 degrees F.
2. Coat a 9-inch tart pan with cooking spray. Fit piecrust into pan according to package directions.
3. Bake for 10 minutes or until golden. Remove crust from oven; sprinkle with 1 cup of the cheese blend.
4. Lower the oven to 375 degrees F.
5. Saute 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.
6. Stir together remaining 1 cup cheese blend, chopped bacon, and next 4 ingredients in a bowl. Spoon cheese mixture over tart, spreading to edges.
7. Bake for 25 minutes or until golden. Cut tart into 4 slices. Garnish, with basil sprigs, if desired.