Using yogurt in a custard instead of milk or cream adds a nice tang. This one tops a puttanesca-inspired filling of tomatoes, olives, capers, anchovy, and basil. Omit the anchovy paste for a vegetarian version.
We really like this. It's high reward for a fairly straightforward recipe. As noted, the tomatoes do require more cooking time, but other than that I followed this to the letter and have made several times. A keeper!
We loved it. I cooked the tomato mixture lots longer than recommended to evaporate the liquid. That is probably why several reviewers had soggy crusts - too much liquid. Also, I cut down a bit on volume/weight of ingredients to fit it into an 8 - inch tart pan. It turned out perfectly - tasty. Loved the flavors.
Heeding advice of other posters, I made some changes but this is a winner. I thought salt was conspicuously absent and added 1 tsp. to the egg mix. Three cloves of garlic? Not. I used five big ones. Anchovies were omitted for my veggie friend but all else was the same except for the crust. I usually roll my own but used Trader Joe's in a pinch which worked out excellent with the cheese and (generous) basil sprinkled before adding the tomato coulis. Also, I thought the ingredients would fit better in an 11-inch tart pan, and they did.
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