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.

Tomato Basil Tart

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By Gary

• Vegetarian
• American
• Main Dishes
• Cooking With Gary
• Summer

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

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Prep: 10 minutes

Cook: 45 minutes

Yields: 1 Large Tart

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Ingredients

• 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)

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.