1 envelope Lipton Golden Onion Soup Mix
1 cup milk
1 egg, lightly beaten
1/2 tsp rosemary leaves
1 pkg (8oz) mozzarella cheese, shredded
1 pkg (15oz) refrigerated pie crusts for 2 (9 inch) crusts

In small bowl, thoroughly blend soup mix, milk, egg & rosemary. Stir in cheese. Freeze 1 hour or refrigerate at least 2 hours until mixture is slightly thickened & not runny.

Preheat oven to 375. On 2 foil-lined baking sheets, unfold crusts. Fold crust edges over 1 inch to form rim. Brush, if desired, with 1 egg yolk beaten with 2 Tbs water. Fill center of each prepared crust with half the soup mixture; spread evenly to rim. Bake 25 minutes or until crusts are golden brown. To serve, cut into wedges


Makes 2 tarts

Tarts can be baked, then frozen. Wrap in foil; freeze. To reheat, unwrap & bake at 350 degrees until heated through.