Mccormick's Tomato, Goat Cheese and Rosemary Tart

Recipe by Debbwl
READY IN: 35mins


  • 1
    refrigerated pie crust (from 15-ounce package)
  • 1 12
    teaspoons rosemary, finely crushed
  • 12
    teaspoon garlic powder
  • 12
    teaspoon oregano leaves
  • 14
    teaspoon black pepper, Coarse Ground
  • 14
    teaspoon sea salt
  • 2
    ounces goat cheese, softened (chevre)
  • 14
    cup low-fat whipped cream cheese
  • 2
    medium tomatoes, thinly sliced


  • 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.
  • 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.
  • Bake 20 minutes or until crust is golden. Cool 5 minutes. Cut tart into 8 wedges. Serve warm or at room temperature.