Heirloom Tomato Tart with Fresh Express Salad

Heirloom Tomato Tart with Fresh Express Salad


1 Pillsbury refrigerated pie crust (½ of 14.1 ounce package)
1 pound heirloom or homegrown tomatoes, thinly sliced (about 3 medium)
1 container (8 ounces) Dierbergs Deli provel cheese ropes
2 teaspoons McCormick Greek Seasoning (divided)
1 Fresh Express Salad Kit


Unroll pie crust onto lightly floured surface. Roll dough lightly into 12-inch circle. Fit into 9-inch tart pan with removeable bottom. Press dough against sides of pan; trim off excess dough. Pierce bottom with tines of fork. Bake in 450°F. oven until lightly browned, about 8 minutes; cool slightly. Reduce oven temperature to 375°F.

Place tomato slices on paper towels to remove excess moisture. Arrange ¾ of the cheese over crust; top with tomatoes, 1 teaspoon of the seasoning, remaining cheese, and remaining 1 teaspoon seasoning. Bake until cheese melts and begins to brown, about 20 to 22 minutes. Let stand 5 minutes; remove ring from pan and cut into wedges.

While tart is cooking, toss all salad kit ingredients together.

Servings: 6
Serving Size: Nutrition not available.

Per Serving