Tomato Basil Tart With Greek Yogurt
This website uses affiliate links which may earn commission for purchases made at no additional cost to you.
It’s tomato season and that means this Tomato Basil Tart is the perfect recipe to make right now!
Serve it at your next summer potluck, picnic, or even for dinner! I love serving this tart with a side salad or Crispy Oven-Roasted Green Beans With Slivered Almonds.
*This post was originally published on August 10, 2020 and updated on June 8, 2023.
When You Send Your Spouse to the Grocery Store…
Ever sent your spouse or partner to the grocery store for you with a precise list of items that you really need? When you’re putting all the groceries away you say, “Honey, where’s the ricotta?” There is a long pause, your spouse’s eyes widen, they mumble a little, then stumble over their words, and say, “Hmmm, are you sure that was on the list?”
Though this happens almost every time my husband does the grocery shopping for us, it has taught me to think outside of the box to make up for the lack of key ingredients that I have…the ingredients that were definitely written on the list.
In this particular case, it was after 4:00 pm and I was about to attempt this Tomato Basil Tart recipe idea I had for dinner. I desperately needed ricotta cheese for the base of my recipe. The frustration I was feeling when I learned that there was, in fact, no ricotta, clouded my ability to think flexibly or resourcefully.
Luckily, my husband’s brain was not clouded or phased by this crisis.
“Why don’t you use greek yogurt instead?” he said to me, too casually for this highly stressful situation.
I scoffed at the idea. Ludicrous I thought. How dare he even suggest it. Ricotta is the only way I can make this recipe! He walked away, leaving me to figure out what to do about dinner. Either use my brain to come up with a whole new idea for dinner — but I am STARVING!!! — or try Drew’s idea and just use the darn greek yogurt.
Out of both desperation and spite, I chose the latter. I think I secretly wanted it to be a disaster to prove to my husband that, no, greek yogurt could definitely NOT work.
Well folks, you may be surprised to learn that acting out of spite usually ends up right back in your face, and it laughs pretty obnoxiously, too.
To my annoyance, the Tomato Tart turned out excellent…because of the greek yogurt.
Tomato Basil Tart Ingredients
- Pie crust
- Small tomatoes or heirloom tomato
- Olive oil
- Garlic
- Non-fat greek yogurt
- Feta cheese
- Parmesan
- Egg
- Honey
- Dried or fresh basil
- Dried thyme
- Salt
How to Make Tomato Basil Tart
STEP 1 – Prepare the tart filling
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.
STEP 2 – Prepare the tart
Lay defrosted pie crust in a greased 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).
STEP 3 – Bake
Bake in the oven for 20 minutes at 425 degrees Fahrenheit . 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.
How to Store
Store in the fridge in an airtight container for up to 3 days.
What to Serve With This Tomato Tart
- Crispy Oven-Roasted Green Beans With Slivered Almonds
- Side salad
- Marinara sauce
- My husband and kids, who are not vegetarian, love it with sausage. You can do this with a plant-based sausage, too.
- Oven-roasted vegetables
More Recipes for Entertaining
Mediterranean Puff Pastry Pinwheels
Avocado Caprese Crostini With Balsamic Glaze
Green Bean and Brie Puff Pastry Bundles
DID YOU MAKE THIS RECIPE? LEAVE A COMMENT/RATING BELOW TO HELP OTHERS FIND IT, TOO!
If you tried this Tomato Basil Tart or any other recipe on the blog, let me know how you liked it by leaving a comment/rating below! Thank you so much!
Be sure to follow along on Pinterest, Instagram, and Facebook for even more deliciousness!
Tomato Basil Tart
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.