A true favorite recipe of our Co-Founder, Gary Hirshberg, lies in this savory Tomato Basil Tart. 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.
A true favorite recipe of our Co-Founder, Gary Hirshberg, lies in this savory Tomato Basil Tart. 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: 1 hour 5 minutes
Level: Easy
Prep: 10 minutes
Cook: 45 minutes
Yields: 1 Large Tart
- 3/4 C Stonyfield Organic Whole Milk Plain Greek 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)
Ingredients
directions
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.
