Instructions: Preheat oven to 400. Unfold pie crust onto cookie sheet, brush with egg yolk mixture. Sprinkle with 1 tablespoon rosemary. Cut into 8 wedges. Bake 8-10 minutes until golden brown. Chop 1 tablespoon rosemary. Heat oil in skillet over medium-high heat. Add onions, garlic and rosemary. Cook, stirring 5 minutes or until ligtly browned. Add remaining ingrdients. Bring to boil; reduce heat to low, cover and simmer 5 minutes.

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