* Exported from MasterCook *
Fresh Tomato & Rosemary Tart
Recipe By :McCormick Seasonings
Serving Size : 4 Preparation Time :0:00
Categories : LowerCarbs
Amount Measure Ingredient -- Preparation Method
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1 refrigerated pie crust -- (from a 15-ounce package)
2 medium ripe tomatoes -- thinly sliced
1 1/2 teaspoons dried crushed rosemary -- divided
6 ounces shredded Swiss cheese -- (about 1 1/2 cups)
1 teaspoon dried basil leaves
1/2 teaspoon garlic salt
1/4 teaspoon coarsely ground black pepper
Heat the oven to 400 degrees. Line a pizza pan or baking sheet with foil.
Soften the pie crust according to package directions.
Unfold the crust, press out the fold lines and place on the prepared pan. Sprinkle with the cheese, 1/2 teaspoon dried rosemary and all of the basil.
Arrange the tomatoes in a circular pattern over the cheese layer. Mix the remaining 1 teaspoon dried rosemary, the garlic salt and the black pepper. Sprinkle over the tomatoes. Fold about 1/2 inch of the pie crust edge over the tomatoes.
Bake for 20 minutes, or until the crust is golden brown.
Makes 4 servings.
This recipe is from McCormick. If you have fresh herbs, use them instead of dried -- use three times as much fresh as the amount of dried.
Cuisine:
"Mediterranean"
Source:
"Pittsburgh Tribune-Review"
S(Formatted by Chupa Babi):
"June 2011"
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Per Serving (excluding unknown items): 416 Calories; 26g Fat (56.1% calories from fat); 15g Protein; 31g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 573mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 4 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 3152 0 3091 0 0
