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.
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: 1 hr 5 mins
Level: Easy
Prep: 10 mins
Cook: 45 mins
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)
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.
