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Tomato Basil Tart




Source of Recipe


Stoneyfield.com


Recipe Introduction


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.


List of Ingredients




3/4 cup plain lowfat yogurt
6 eggs
8 roma tomatoes, sliced in halves, seeded
1/2 cup shredded parmesan cheese
1/2 cup fresh basil, thinly sliced
1/2 teaspoon salt
1 teaspoon black pepper
One 9-inch tart pan
One 9-inch unbaked pie crust


Recipe



Preheat the oven to 375ºF. In a large bowl, combine the yogurt, eggs, 1/4 cup of basil, black pepper, salt and parmesan cheese. Beat well. Place crust into tart pan and trim excess crust from edges. Bake for 10-15 minutes, until very lightly golden brown. Pour the mixture into the tart shell, top with tomato halves and sliced basil. Sprinkle lightly with parmesan cheese and bake for 20-30 minutes or until cooked (the tart should be firm to the touch). Let cool for 10 minutes before serving.

Yields: 1 large tart or 4 individual tarts