Wednesday, August 20, 2008

Tomato, Basil, Yogurt Tart

This is a delicious tomato tart that is different from most since it is made with yogurt. I found the recipe on and made a few changes but the basics remain the same. It is great for either lunch or dinner. This goes great with a salad and bread. One change that I did not make but would in the future is to not use store bought refrigerated pie crusts. I bought the type you can fit in your own tart pan but wouldn't do it again. I would use a thicker homemade crust. The store bought one just didn't do the tart justice. This is quite easy to make and very impressive.

3/4 cup plain low fat yogurt (I used 1/2 cup plain fat free yogurt and 2 tablespoons sour cream)

6 eggs

8 roma tomatoes, sliced in halves, seeded (any type tomato will do)

1/2 cup shredded parmesan cheese

1/2 cup chopped basil (I used purple basil)

1/2 teaspoon salt

1 teaspoon black pepper

1 unbaked 9 inch pie crust (use your own recipe instead)

Preheat over to 375 degrees. 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.

In a large bowl combine the yogurt, sour cream, eggs, 1/4 cup basil, black pepper, salt and parmesan cheese. Beat well. Pour the mixture into the tart shell, top with tomato pieces and remaining basil and sprinkle lightly with parmesan cheese and bake 20-30 minutes or until cooked (the tart should be firm to the touch). Let cool 10 minutes before serving.


Emiline said...

Boy, does that look good! What a good way to use up all of those tomatoes that are in season.

Kevin said...

That tomato tart looks good. I like the sound of using yogurt in it.