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.
Slices of juicy summer tomatoes, creamy goat cheese and rosemary combine to make this savory tart. Cut into thin wedges to serve as an appetizer. Photo credit: Sommer Collier from A Spicy Perspective.
1 refrigerated pie crust, (from 14.1-ounce package)
1 1/2 teaspoons McCormick® Rosemary Leaves , finely crushed
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Oregano Leaves
1/4 teaspoon McCormick® Black Pepper, Coarse Ground
1/4 teaspoon Sea Salt from McCormick® Sea Salt Grinder
2 ounces goat cheese, (chèvre), softened
1/4 cup light whipped cream cheese
2 medium tomatoes, thinly sliced
Preheat oven to 400°F. Prepare crust as directed on package. Place on foil-lined baking sheet. Mix rosemary, garlic powder, oregano, pepper and sea salt in small bowl. Mix cheeses and 1 teaspoon of the herb mixture until well blended.
Spread a thin layer of cheese mixture over crust to within 1 1/2 inches of edges. Arrange tomatoes over cheese. Sprinkle with remaining herb mixture. Fold about 1-inch edge of crust up over tomatoes, pleating or folding crust as needed.
Bake 20 minutes or until crust is golden. Cool 5 minutes. Cut tart into 8 wedges. Serve warm or at room temperature.
(Amount per serving)