Monday, July 11, 2016

Tomato Basil Tart with Yogurt Custard

The recipe from Fine Cooking Magazine with cheese and basil in the crust and a tomato olive layer on the bottom of the custard is simply delicious.  This recipe is a keeper.  Mine is made in individual tart pans with the ingredients I have on hand.

Tomato Basil Tart with Yogurt Custard

(4 individual tarts)

In a food processor, mix flours, cheese, basil and Mrs. Dash.  Cut in buttery spread.  With motor running, gradually add cold water.
Form dough into a ball.  Wrap in plastic and refrigerate 20 minutes. 
1/2 cup whole wheat pastry flour
1/4 cup all purpose flour
3 tablespoon Parmesan cheese, grated
3/4 teaspoon fresh basil, snipped
1/4 teaspoon Mrs. Dash
4 tablespoon Earth Balance Buttery spread
1 1/2 tablespoon cold water
Remove from refrigerator and divide in quarters.  Pat each dough piece into a circle.  Place in tart pans.  Remove overhang.

Tomato Olive Layer
Over low heat, cook olives, garlic, pepper flakes and tomatoes until most of liquid from tomatoes has evaporated.
2 garlic cloves, minced
Pinch red pepper flakes
1 1/2 cups diced red tomatoes
1/4 cup diced Kalamata olives

Custard Filling
Beat eggs, yogurt and Mrs. Dash.
2 eggs
3/4 cup plain yogurt, nonfat
1/8 teaspoon Mrs. Dash

Tart Assembly
Place grated cheese on bottom of tart shell.
3 tablespoon Parmesan cheese, grated
Add tomato-olive mix.
Cover with custard filling.
Bake at 425 F. for 15 minutes. 

Without removing tarts from oven, add grated cheese.  Bake an additional 10 minutes until browned.
3 tablespoon Parmesan cheese, grated 

Happy "Meatless" Monday!


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