pkg. (1 crust) rolled refrigerated unbaked pie crust
1
cup
shredded Gruyére or Swiss cheese (4 oz.)
1
tsp.
Italian seasoning
1/2
tsp.
dried rosemary leaves
3
medium plum tomatoes, thinly sliced
1/4
tsp.
pepper
1/8
tsp.
garlic powder
Directions
Preheat oven to 400°F. Let pie crust stand at room temperature 15 minutes. Line 12-inch pizza pan or baking sheet with foil. Unroll crust onto prepared pan.
Sprinkle cheese, Italian seasoning and rosemary to within 1 inch of pastry edge. Arrange tomato slices on top of cheese. Mix pepper and garlic powder. Sprinkle over tomatoes. Fold edges of pastry over tomatoes. Bake 22 to 25 minutes or until golden brown. Let stand 10 minutes. Use foil to transfer tart to serving platter. Cut into wedges to serve.
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