Tomato, Basil, Yogurt Tart - cooking recipe

Ingredients

3/4 cup plain low-fat yogurt
6 eggs
8 roma tomatoes, sliced in halves,seeded (I have used other tomatoes)
1/2 cup shredded parmesan cheese
1/2 cup fresh basil, thinly sliced
1/2 teaspoon salt
1 teaspoon black pepper
1 unbaked 9-inch pie crust

Preparation

Preheat the oven to 375 degrees.
In a large bowl, combine the yogurt, eggs, 1/4 cup basil, black pepper, salt and Parmesan cheese; Beat well.
Place crust into 9\" tart pan or pie pan and trim of excess crust from edges, or crimp edges (flute); Bake for 10 to 15 minutes, until a VERY light golden brown.
Pour the mixture into the tart shell, top with tomato pieces,and sliced basil; sprinkle lightly with Parmesan cheese and bake 20-30 minutes or until cooked (the tart should be frim to the touch), Let cool 10 minutes before serving.