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Tomato Rosemary Tart Recipe

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This recipe for Tomato Rosemary Tart is from The Calvey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 refrigerated pie crust or handmade piecrust with herbs rolled into crust;
6 oz. shredded Swiss cheese (about 1 1/2 cups),
1 1/2 tsp. Rosemary crushed and divided,
1 tsp. Basil leaves,
2 medium Roma tomatoes, sliced thin,
1/2 tsp. garlic salt,
1/4 tsp. black pepper
Directions:
Directions:
Preheat oven to 400º. Soften piecrust, press out fold lines and place on foil lined sheet or shallow pie pan. Sprinkle cheese, 1/2 tsp. rosemary and basil over crust. Arrange tomatoes in circles over cheese. Mix remaining 1 tsp. rosemary, garlic salt and pepper. Sprinkle over tomatoes. Fold about 1/2 inch crust over tomatoes. Bake 20 minutes or until golden.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
Good brunch or appetizer dish.

 

 

 

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