Tomato Goat Cheese and Rosemary Tart Recipe

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Slices of juicy summer tomatoes, creamy goat cheese and antioxidant-rich rosemary combine to make this savory tart. Cut into thin wedges to serve as an appetizer.
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Servings:
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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
Directions
PREP
15 mins
COOK
20 mins
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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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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