Tomato Basil Tart

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3/4 cup Stonyfield Lowfat Plain Yogurt

6 eggs

8 roma tomatoes, sliced in halves, seeded

1/2 cup shredded parmesan cheese

1/2 cup fresh basil, thinly sliced

1/2 teaspoon salt

1 teaspoon black pepper

One 9-inch tart pan

One 9-inch unbaked pie crust

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