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.

Fattoush – Lebanese Salad

I love to bring this salad to picnics.  While the recipe calls for pomegranate, I also make it without it, as fresh pomegranate isn’t always available.  My local Mediterranean shop carries ground sumac and pomegranate syrup, which is much thicker and more tart than pomegranate juice.

What you need:

1/4 cup fresh spearmint, chopped

1 cup tomatoes, cut into bite sized chunks

1/2 cup cucumber, cut into bite sized chunks

1/4 cup parsley, chopped

1/2 sweet onion, chopped

whole wheat pita bread

For the dressing:

1/4 cup olive oil

1/4 cup fresh lemon juice

1/2 teaspoon salt

1 & 1/2 teaspoons ground sumac

1 tablespoon pomegranate syrup

1 clove garlic, chopped finely

What you do:

1.  Mix the dressing ingredients together in a bowl.

2.  Put all the veggies and herbs into a large bowl.  Pour the dressing over and allow to sit for several hours before serving.

3.  Toast the pita bread in the oven until crispy, then break it into bite sized pieces.

4.  Serve the salad topped with the pita at the last minute so it doesn’t get soggy.