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.
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