Tomato Basil Yogurt Breakfast Tart

This breakfast tart can be made with or without a crust, and is pretty simple to whip up.

What you need:

3/4 cup plain yogurt

6 eggs

1/4 to 1/2 cup vegan or regular parmesan (I use L’Ancentre lactose free)

1/2 cup basil

1/2 teaspoon salt

1 /2 teaspoon freshly ground pepper

4-6 roma tomatoes

optional: small chunks of prosciutto

What you do:

1.  Beat eggs with a fork, then mix in yogurt, parmesan, chopped basil, salt and pepper.

2.  Cut tomatoes in half and remove the seeds and liquid.  This is a step you don’t want to miss, because of you do your tart will be watery.   I used grape tomatoes, which taste great but take a long time to deseed.

3.  Pour the egg mixture into a greased pie plate, frittata pan or partially baked pie crust.  Place the tomatoes on top, then top with a little more parmesan.

4.  Bake at 375 F for 25-30 minutes, or until the middle has set.

5.  Cool for 10 minutes before serving.

I have used this mushroom crust recipe when I didn’t want a typical pastry crust, and it’s delish!

Mushroom Crust:

1/2 lb mushrooms

2 Tablespoons butter

1/2 cup breadcrumbs

1.  Chop the mushrooms and saute in butter for 10 minutes.  Mix in breadcrumbs, then pat into a greased pie plate.

2.  Bake 10-15 minutes at 375F.

3.  Fill with egg mixture and continue baking.

2 thoughts on “Tomato Basil Yogurt Breakfast Tart

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