Tomato Basil Tart

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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.

450
Calories
27g
Fat
18g
Protein
1
Large Tart

Ingredients

3/4 c Stonyfield Organic Low Fat Plain Yogurt
6 eggs
8 roma tomatoes (sliced in halves, seeded)
1/2 c Parmesan cheese (shredded)
1/2 c fresh basil (thinly sliced)
1/2 t salt
1 t black pepper
1 pie crust (9-inch)
Nutrition Information: 
Calories: 
450
Calories from Fat: 
240
Total Fat: 
27g
Saturated Fat: 
8g
Cholesterol: 
290mg
Sodium: 
880mg
Total Carbohydrate: 
33g
Dietary Fiber: 
2g
Sugars: 
7g
Protein: 
18g
Vitamin A: 
35%
Vitamin C: 
30%
Calcium: 
30%
Iron: 
10%

Preparation:

Step 1

Preheat oven to 375°.

Step 2

Place crust into tart pan and trim excess crust from edges. >Bake for 10-15 minutes, until very lightly golden brown.

Step 3

In a large bowl, combine the yogurt, eggs, 1/4 cup of basil, black pepper, salt and parmesan cheese. Beat well.

Step 4

Pour the mixture into the tart shell, top with tomato halves and sliced basil.

Step 5

Sprinkle lightly with parmesan cheese and bake for 20-30 minutes or until cooked (the tart should be firm to the touch).

Step 6

Let cool for 10 minutes before serving.

Ingredients

3/4 c Stonyfield Organic Low Fat Plain Yogurt
6 eggs
8 roma tomatoes (sliced in halves, seeded)
1/2 c Parmesan cheese (shredded)
1/2 c fresh basil (thinly sliced)
1/2 t salt
1 t black pepper
1 pie crust (9-inch)
Nutrition Information: 
Calories: 
450
Calories from Fat: 
240
Total Fat: 
27g
Saturated Fat: 
8g
Cholesterol: 
290mg
Sodium: 
880mg
Total Carbohydrate: 
33g
Dietary Fiber: 
2g
Sugars: 
7g
Protein: 
18g
Vitamin A: 
35%
Vitamin C: 
30%
Calcium: 
30%
Iron: 
10%

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