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
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
Copyright © 2008 McCormick & Company, Inc. All Rights Reserved.
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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.
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.
Fat: 22 g
Carbohydrates: 21 g
Cholesterol: 39 mg
Sodium: 567 mg
Fiber: 1 g
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Protein: 14 g
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