Tomato Basil Tart


  • 3/4 cup Brown Cow Low Fat plain 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


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.

1 large tart or 4 individual tarts

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