Tomato, Goat Cheese And Rosemary Tart

• 1 refrigerated pie crust from 14.1-ounce package
• 1 1/2 teaspoons McCormick Rosemary Leaves finely crushed
• 1/2 teaspoon McCormick Garlic Powder
• 1/2 teaspoon McCormick Oregano Leaves
• 1/4 teaspoon mccormick black pepper, coarse ground
• 1/4 teaspoon sea salt from McCormick(R) Sea Salt Grinder
• 2 ounces goat cheese chevre, softened
• 1/4 cup whipped cream cheese light
• 2 medium tomatoes thinly sliced

1. Preheat oven to 400u0b0F. 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.
2. 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.
3. Bake 20 minutes or until crust is golden. Cool 5 minutes. Cut tart into 8 wedges. Serve warm or at room temperature.

rosemary, garlic, oregano, black pepper, salt, goat cheese, whipped cream cheese, tomatoes

Taken from www.yummly.com/recipe/Tomato_-Goat-Cheese-and-Rosemary-Tart-2337279 (may not work)