- 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)
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.
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%