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BLT Heirloom Tomato Tart

Makes: 8  servings Prep 40 mins Start to Finish 45 mins


  • 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 pounds  assorted heirloom tomatoes, sliced


1. Preheat oven to 450 degree F and arrange rack in middle of oven. Gently press piecrust into a 9-inch round fluted tart pan with removable bottom. Prick bottom of crust with a fork and chill until firm, about 15 minutes. Bake until golden, about 12 minutes. Transfer until golden, about 12 minutes. Transfer tart shell in pan to a rack to cool.

2. 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.

3. Toss together lettuce, scallion, mayonnaise, bacon, and chopped basil in a large bowl; salt and pepper to taste.

4. 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 and serve. Makes 8 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)275,
  • Fat, total(g)21,
  • chol.(mg)10,
  • sat. fat(g)6,
  • carb.(g)21,
  • fiber(g)3,
  • pro.(g)3,
  • sodium(mg)188,
  • Percent Daily Values are based on a 2,000 calorie diet