Recipe: Fresh Tomato and Rosemary Tart (using Swiss cheese and refrigerated pie crust)

FRESH TOMATO AND ROSEMARY TART

"Perfect for a summer brunch or supper, this country-style tomato tart is a great way to take advantage of summer's abundant supply of fresh, ripe tomatoes. Preparation is quick, using a refrigerated piecrust and no tart pan needed!"

Prep time: 15 minutes
Cook time: 20 minutes

1 refrigerated pie crust (from 15 ounce package)
6 ounces shredded Swiss cheese (about 1 1/2 cups)
1 1/2 teaspoons McCormick Crushed Rosemary, divided use
1 teaspoon McCormick Basil Leaves
2 medium tomatoes, thinly sliced
1/2 teaspoon McCormick Garlic Salt
1/4 teaspoon McCormick Ground Black Pepper

Preheat oven to 400 degrees F.

Soften pie crust as directed on package. Unfold crust, press out fold lines, and place on a foil-lined pizza pan or baking sheet.

Sprinkle cheese, 1/2 teaspoon crushed rosemary, and basil over crust. Arrange tomato slices in a circular pattern over cheese.

Mix remaining 1 teaspoon rosemary, garlic salt, and pepper. Sprinkle over tomatoes. Fold about 1/2-inch of piecrust edge over tomatoes.

Bake 20 minutes or until crust is golden brown.

Makes 4 servings
Source: McCormick & Company, Inc.