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