| | Directions | 1. 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.
2. 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.
3. Bake 20 minutes or until crust is golden. Cool 5 minutes. Cut tart into 8 wedges. Serve warm or at room temperature. |
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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 8
|  | | Ingredients | | - | | 1 refrigerated pie crust (from 15-ounce package) |
| - | | 1 1/2 teaspoons McCormick® Rosemary Leaves |
| - | | 1/2 teaspoon McCormick® Garlic Powder |
| - | | 1/2 teaspoon McCormick® Oregano Leaves |
| - | | 1/4 teaspoon McCormick® Black Pepper, Coarse Ground |
| - | | 1/4 teaspoon McCormick® Sea Salt Grinder |
| - | | 2 ounces goat cheese (chèvre), softened |
| - | | 1/4 cup light whipped cream cheese |
| - | | 2 medium tomatoes, thinly sliced |
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| | Nutrition (per serving) | Calories: 153 Calories
Fat: 9 Grams
Protein: 3 Grams
Cholesterol: 9 Milligrams
Carbohydrates: 15 Grams
Sodium: 202 Milligrams
Fiber: 1 Grams
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