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Fresh Tomato and Rosemary Tart

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.

Makes 4 servings.

Prep Time: 15 minutes

Cook Time: 20 minutes

• Meatless

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Fresh Tomato and Rosemary Tart (continued)

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 Collection Rosemary, Crushed, divided

1 teaspoon McCormick® Gourmet Collection Basil Leaves

2 medium tomatoes, thinly sliced

1/2 teaspoon McCormick® Gourmet Collection Garlic Salt

1/4 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind

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.

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Fresh Tomato and Rosemary Tart (continued)

2. Arrange tomatoes over cheese. Sprinkle with remaining 1 teaspoon rosemary, garlic salt and pepper. 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.

per serving

Calories: 338

Fat: 22 g

Carbohydrates: 21 g

Cholesterol: 39 mg

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Fresh Tomato and Rosemary Tart (continued)

Sodium: 567 mg

Fiber: 1 g

Protein: 14 g

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