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Tomato-Basil Avocado Tart

Give the traditional tart a savory makeover with the zesty taste of basil and tomatoes - and California Avocados lend smooth, creamy goodness to the light cream cheese filling.

Ingredients

1 (9-inch) refrigerated ready-to-unroll pie crust (or make your own healthier crust*)
4 oz. whipped reduced fat cream cheese
1 tsp. milk (preferably organic or raw milk)
3 Tbsp. fresh basil, chopped
1 large California avocado**, peeled and sliced
5 red cherry tomatoes, cut in half
5 yellow cherry tomatoes, cut in half
1 tsp. garlic and herb seasoning

*Make your own healthier gluten-free pie crust with this recipe:

Gluten-Free Perfect Pie Crust

**Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

(As always, choose organic content and fresh content as much as possible for the healthiest recipe.)

  

Instructions

1. Preheat oven to 450°F.

2. Place piecrust into 9-inch tart pan and gently press down; prick all over with fork.

3. Bake for 15 minutes, or until golden. Cool tart shell completely.

4.While piecrust is baking, place cream cheese, 1/2 avocado, milk, 2 tablespoons fresh basil and seasoning in a medium bowl and whisk together.

5. Spread cheese mixture evenly in tart shell.

6. Arrange avocado slices and tomatoes on top of filling.

7. Sprinkle with leftover basil and serve.

Makes 8 servings.

Per serving: Calories 130 , Potassium 250 g, Dietary Fiber 4 g

Original recipe and image source: http://www.californiaavocado.com/recipe-details/view/31849/tomato-basil-avocado-tart

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