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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.

Ready in: Level: Easy
Prep: Cook: Yields: 1 Large Tart


  • 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 t salt

  • 1 t black pepper

  • 1 pie crust (9-inch)

Calories: 450, Calories from Fat: 240, 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%


Step 1

Preheat oven to 375°.

Step 2

Place crust into tart pan and trim excess crust from edges. Bake for 10-15 minutes, until very lightly golden brown.

Step 3

In a large bowl, combine the yogurt, eggs, 1/4 cup of basil, black pepper, salt and parmesan cheese. Beat well.

Step 4

Pour the mixture into the tart shell, top with tomato halves and sliced basil.

Step 5

Sprinkle lightly with parmesan cheese and bake for 20-30 minutes or until cooked (the tart should be firm to the touch).

Step 6

Let cool for 10 minutes before serving.