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.
15m
PREP TIME
20m
COOK TIME
338
CALORIES
8
INGREDIENTS
Servings: 4
Ingredients
- 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™ Organic Crushed Rosemary, divided
- 1 teaspoon McCormick Gourmet™ Organic Basil Leaves
- 2 medium tomatoes, thinly sliced
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1/4 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
INSTRUCTIONS
- 1 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
- 2 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
- 3 Bake 20 minutes or until crust is golden
