Mccormick's Tomato, Goat Cheese and Rosemary Tart

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. Found this on the McCormick web site. Would like to thank French Tart for her wonderful photos of this recipe.

• Ready In: 35 mins
• Yields: 8 appetizer

Ingredients

• 1  refrigerated pie crust (from 15-ounce package)
• 1 1⁄2 teaspoons rosemary, finely crushed
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon oregano leaves
• 1⁄4 teaspoon black pepper, Coarse Ground
• 1⁄4 teaspoon sea salt
• 2  ounces  goat cheese, softened (chevre)
• 1⁄4 cup  low-fat whipped cream cheese
• 2  medium tomatoes, thinly sliced

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.