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Savory Tomato Basil Tart with Greek Yogurt Crust

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Ingredients

Adjust Servings:
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

Nutritional information

1782.6
Calories
971 g
Calories From Fat
107.9 g
Total Fat
34.9 g
Saturated Fat
1324 mg
Cholesterol
3437.5 mg
Sodium
121.1 g
Carbs
13.9 g
Dietary Fiber
29.1 g
Sugars
82.8 g
Protein
1251g
Serving Size

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Savory Tomato Basil Tart with Greek Yogurt Crust

Features:
    Cuisine:

    Perfect for a huge crop of tomatoes and basil. used egg beaters instead of eggs and thus reduced the fat, calories and cholesterol and it came out tasty and was easy to put together. Thanks for posting.

    • 70 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Tomato, Basil, Yogurt Tart, 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 , Perfect for a huge crop of tomatoes and basil used egg beaters instead of eggs and thus reduced the fat, calories and cholesterol and it came out tasty and was easy to put together Thanks for posting , This was a amazing I added some finely chopped onion and I am just realizing now that I totally forgot to put the yogart in (which was the main reason I was excited to use this recipe in the first place, sigh) Oh well, guess I will just have to make it again so I can try it with the yogurt This was my first kiche/tart I have made and it turned out so satisfying Thank you Barb!


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    Steps

    1
    Done

    Preheat the Oven to 375 Degrees.

    2
    Done

    in a Large Bowl, Combine the Yogurt, Eggs, 1/4 Cup Basil, Black Pepper, Salt and Parmesan Cheese; Beat Well.

    3
    Done

    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
    Done

    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.

    Avatar Of Joseph Nguyen

    Joseph Nguyen

    Bánh mì master crafting flavorful and delicious Vietnamese sandwiches.

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