Kentucky Hot Brown Tart - cooking recipe

Ingredients

1 (14 1/8 ounce) package refrigerated pie crusts
1 1/2 cups chopped cooked turkey
2 cups shredded white cheddar cheese
1/4 cup finely chopped fresh chives
6 bacon, slices cooked and crumbled
1 1/2 cups half-and-half
4 large eggs
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 plum tomatoes, cut into 1/4-inch thick slices
1/2 cup freshly grated parmesan cheese

Preparation

Preheat oven to 425 degrees. Unroll piecrusts; stack on a lightly greased surface. Roll stacked piecrusts into a 12\" circle. Fit piecrust into a 10\" deep dish tart pan with removable bottom; press into fluted edges. Trim off excess piecrust along edges. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet. Bake 12 minutes. Remove weights and foil from piecrust and bake 8 minutes more. Cool completely on baking sheet on a wire rack.
Reduce oven temperature to 350 degrees.
Layer turkey and next 3 ingredients in tart shell on baking sheet.
Whisk together half-and-half and next 3 ingredients; pour over turkey.
Bake at 350 for 30-40 minutes.
Place tomatoes in a single layer on paper towels; press tomatoes lightly with paper towels. Arrange on top of tart, and sprinkle with Parmesan cheese. Bake 10-15 minutes or until cheese is melted. Cool on baking sheet on wire rack 15 minutes.