Tomato Basil Tart
This Tomato Basil Tart With Greek Yogurt can be enjoyed for dinner, brunch, or as a side dish! It has a rich and delicious flavor and is great for summer!
Ingredients
- 9 inch pie crust
- 5 small tomatoes, (or 1 large heirloom tomato)
Tomato Tart Filling
- 1 teaspoon olive oil
- 4 cloves garlic , minced
- ¾ cup non-fat greek yogurt
- ¼ cup feta cheese
- ½ cup parmesan
- 1 egg
- 1 teaspoon honey
- 1 ½ tablespoon dried basil , (or fresh basil chopped - about 3 tablespoons)
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
Instructions
- Preheat oven to 425 degrees Fahrenheit. Grease a pie dish with vegetable oil and set aside.
- In a small pan, heat olive oil over medium heat, adding garlic and sautéing for 1 minute. Transfer sautéed garlic to a large mixing bowl.
- Mix in yogurt, feta, parmesan cheese, egg, honey, basil, thyme, and salt and stir until combined.
- Lay defrosted pie crust in the pie dish, smoothing out any imperfections or cracks with your fingers. The edges should be resting over the pie dish.
- Spread filling mixture evenly on the pie crust.
- Place tomato rounds on top of pie filling so that the surface is covered with tomatoes.
- Fold over edges of pie crust (you will cover up some of the tomatoes for this part).
- Bake in the oven for 20 minutes. Pull the tart out and cover it with aluminum foil to prevent the crust from turning too dark and then place it back in the oven for an additional 10 minutes.
- Let cool for 5 minutes before slicing. The extra liquid from the tomatoes should have mostly evaporated at this point. If not, use a turkey baster to suck out the excess liquid.
Notes
Serve with marinara sauce, roasted green beans with almond slivers, or a side salad.
How to Store: Store in the fridge in an airtight container for up to 3 days.
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