Tomato Basil Yogurt Tart
Bursting with Mediterranean-inspired flavors, this Tomato Basil Yogurt Tart is a stunning dish that combines a buttery, golden crust with a creamy Greek yogurt and Parmesan filling. Topped with juicy, roasted cherry tomatoes and finished with fragrant fresh basil, it’s a delightful blend of freshness and richness in every bite. The recipe features a simple homemade tart crust and a vibrant filling that’s as nutritious as it is delicious. Perfect for brunch, lunch, or even a light dinner, this tart is elevated further with an optional drizzle of balsamic glaze for a sweet and tangy finish. Easy to make and visually stunning, it’s the ideal choice for entertaining or enjoying a sophisticated meal at home.
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Recipe Information
Ingredients
- 180 grams All-purpose flour
- 100 grams Unsalted butter
- 0.5 teaspoons Salt
- 3 tablespoons Cold water
- 200 grams Plain Greek yogurt
- 1 large Egg
- 50 grams Parmesan cheese (grated)
- 250 grams Cherry tomatoes
- 10 grams Fresh basil leaves
- 1 tablespoons Olive oil
- 0.25 teaspoons Black pepper
- Optional: balsamic glaze
Instructions
Preheat your oven to 190°C (375°F).
To prepare the crust, mix the all-purpose flour and salt in a large bowl. Add cubed cold butter and use your fingers or a pastry cutter to incorporate it into the flour until the mixture resembles coarse crumbs.
Add cold water one tablespoon at a time, mixing gently until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 15 minutes.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the tart pan, trimming any excess overhang. Poke the bottom of the crust with a fork to prevent puffing.
Blind bake the crust by placing parchment paper over it and filling it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper. Bake for an additional 5 minutes until lightly golden. Set aside to cool slightly.
In a bowl, whisk together the Greek yogurt, egg, grated Parmesan cheese, and black pepper until smooth. Pour the mixture into the baked tart crust.
Slice the cherry tomatoes in half and place them cut-side up on top of the yogurt filling. Drizzle with olive oil.
Bake the tart in the oven for 20-25 minutes, or until the filling is set and lightly golden.
Allow the tart to cool for 5 minutes, then garnish with fresh basil leaves. Drizzle with balsamic glaze if desired.
Slice and serve warm or at room temperature. Enjoy your Tomato Basil Yogurt Tart!
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 318 mg | 14% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 3.5 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 152 mg | 12% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 210 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
