Heirloom Tomatoes: BLT Heirloom Tomato Tart Recipe

Heirlooms' seeds are saved, preserved, and planted to create each new crop, sometimes for more than 100 years -- hence their name. Loved for their variety of shapes, colors, and textures, heirloom tomatoes taste best in late summer. Select those with shiny, taut skin -- and don't store them in the fridge.

SERVES 8

Prep time: 40 min
Total time: 45 min

1 purchased piecrust sheet (from 15-oz. box)
2 firm-ripe avocados
2 tablespoons fresh lime juice
2 1/2 cups chopped romaine lettuce (from 1 head)
2 scallions, dark-green part only, chopped
3 tablespoons mayonnaise
3 strips bacon, cooked and crumbled
2 tablespoons chopped fresh basil, plus small whole leaves for garnish
1 1/2 lbs assorted heirloom tomatoes, sliced

• Preheat oven to 450 degrees F. and arrange the rack in middle of oven. Gently press piecrust into a 9-inch round fluted tart pan with a removable bottom. Prick bottom of crust with a fork and chill until firm, about 15 minutes. Bake until golden, about 12 minutes. Transfer tart shell in pan to a rack to cool.
• Meanwhile, halve, pit, and scoop out flesh from avocados. Cut into 1/4-inch-thick slices and transfer to a large plate. Drizzle with juice; salt and pepper to taste.
• Toss together lettuce, scallion, mayonnaise, bacon, and chopped basil in a large bowl; salt and pepper to taste.
• Remove sides of pan and place tart shell on a serving platter. Arrange avocado slices in a single layer on bottom of shell. Top with lettuce mixture and tomato, overlapping slices. Garnish with basil leaves. Cut into wedges to serve.

Per serving: 275 calories, 20.5g total fat, 5.5g sat fat, 188mg sodium, 21g carbs, 22mg calcium, 10mg chol, 3g protein, 3g fiber

Originally published in Ladies' Home Journal, August 2006.