Tomato, Basil, Yogurt Tart |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This recipe is made with yogurt instead of milk or cream. With Tomatoes & basil in season this recipe makes a perfect summertime meal. Best served at room temperature, so it is great to bring along on a picnic. Recipe comes from Stonyfield Farm. Ingredients:
3/4 cup plain low-fat yogurt |
6 eggs |
8 roma tomatoes, sliced in halves,seeded (i have used other tomatoes) |
1/2 cup shredded parmesan cheese |
1/2 cup fresh basil, thinly sliced |
1/2 teaspoon salt |
1 teaspoon black pepper |
1 unbaked 9-inch pie crust |
Directions:
1. Preheat the oven to 375 degrees.
2. In a large bowl, combine the yogurt, eggs, 1/4 cup basil, black pepper, salt and Parmesan cheese; Beat well.
3. Place crust into 9 tart pan or pie pan and trim of excess crust from edges, or crimp edges (flute); Bake for 10 to 15 minutes, until a VERY light golden brown.
4. Pour the mixture into the tart shell, top with tomato pieces,and sliced basil; sprinkle lightly with Parmesan cheese and bake 20-30 minutes or until cooked (the tart should be frim to the touch), Let cool 10 minutes before serving.
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