While your saved lists are no longer available, we promise it will be worth the wait!
Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
This tasty and colorful fresh tomato tart is perfectly seasoned with rosemary and basil. It's just right for a summer brunch or supper. Or cut into thin wedges to serve as an appetizer.
1 refrigerated pie crust, from 14.1-ounce package
1 1/2 cups shredded Swiss cheese, about 6 ounces
1 1/2 teaspoons McCormick Gourmet™ Rosemary, Crushed , divided
1 teaspoon McCormick Gourmet™ Basil, Mediterranean
2 medium tomatoes, thinly sliced
1/4 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
1/4 teaspoon McCormick Gourmet™ Garlic Powder, California
1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
Preheat oven to 400°F. Place pie crust on foil-lined baking sheet. Sprinkle cheese, 1/2 teaspoon of the rosemary and basil over crust.
Arrange tomatoes over cheese. Sprinkle with remaining 1 teaspoon rosemary, pepper, garlic powder and sea salt. Fold about 1-inch edge of crust up over tomatoes, pleating or folding crust as needed.
Bake 20 minutes or until crust is golden.
(Amount per serving)