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 Go to recipes By Gary Vegetarian American Main Dishes Cooking With Gary SummerA 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 Print RecipeIngredients3/4 C Stonyfield Organic Whole Milk Plain Greek Yogurt6 eggs8 roma tomatoes (sliced in halves, seeded)1/2 C Parmesan cheese (shredded)1/2 C fresh basil (thinly sliced)1/2 tsp salt1 tsp black pepper1 pie crust (9-inch)directionsStep 1Preheat oven to 375°.Step 2Place crust into tart pan and trim excess crust from edges. Bake for 10-15 minutes, until very lightly golden brown.Step 3In a large bowl, combine the yogurt, eggs, 1/4 cup of basil, black pepper, salt and parmesan cheese. Beat well.Step 4Pour the mixture into the tart shell, top with tomato halves and sliced basil.Step 5Sprinkle lightly with parmesan cheese and bake for 20-30 minutes or until cooked (the tart should be firm to the touch).Step 6Let cool for 10 minutes before serving.