Tomato Basil Tart
With basil and tomatoes in season, this recipe makes a perfect summertime meal. These are best served at room temperature, so they are great to bring along on a picnic. If you like, you can also prepare these as individual tarts. Just use your favorite dough recipe, individual tart molds, and divide recipe evenly among four shells.
Yields: 1 Large Tart
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Ingredients
| 3⁄4 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 6 | eggs | |
| 8 | roma tomatoes (sliced in halves, seeded) | |
| 1⁄2 | c | Parmesan cheese (shredded) |
| 1⁄2 | c | fresh basil (thinly sliced) |
| 1⁄2 | tsp | salt |
| 1 | tsp | black pepper |
| 1 | pie crust (9-inch) |
Directions
Preheat oven to 375°.
Place crust into tart pan and trim excess crust from edges. >Bake for 10-15 minutes, until very lightly golden brown.
In a large bowl, combine the yogurt, eggs, 1/4 cup of basil, black pepper, salt and parmesan cheese. Beat well.
Pour the mixture into the tart shell, top with tomato halves and sliced basil.
Sprinkle lightly with parmesan cheese and bake for 20-30 minutes or until cooked (the tart should be firm to the touch).
Let cool for 10 minutes before serving.
Nutrition Information
|
450
CALORIES
|
27g
TOTAL FAT
|
18g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
450
240
|
||
| % Daily Value* | ||
| Total Fat | 27g | |
| Saturated Fat | 8g | |
| Cholesterol | 290mg | |
| Sodium | 880mg | |
| Total Carbohydrate | 33g | |
| Dietary Fiber | 2g | |
| Sugars | 7g | |
| Protein | 18g | |
| Vitamin A | 35% | |
| Vitamin C | 30% | |
| Calcium | 30% | |
| Iron | 10% | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
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