Total Time
50mins
Prep 20 mins
Cook 30 mins

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 Nutrition

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.

Reviews

(9)
Most Helpful

Perfect for a huge crop of tomatoes and basil. I 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.

CaliforniaJan September 24, 2009

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!

Wobin December 28, 2008

This recipe is excellent. I made it as written the first time, but now, I substitute any variety of ingredients for whatever type of tart I make. The ratio of eggs and yogurt is the only thing that stays the same. Thanks for posting such a winner.

Little Tomato August 10, 2008

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