Heirloom Tomatoes: BLT Heirloom Tomato Tart Recipe
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Heirloom Tomatoes: BLT Heirloom Tomato Tart Recipe

You'll be hooked from your very first bite of these juicy prizes.

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.

BLT Heirloom Tomato Tart

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.

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