Step 1

Preheat oven to 425 degrees Fahrenheit. Grease a pie dish with vegetable oil and set aside.

Step 2

In a small pan, heat olive oil over medium heat, adding garlic and sautéing for 1 minute. Transfer sautéed garlic to a large mixing bowl.

Step 3

Mix in yogurt, feta, parmesan cheese, egg, honey, basil, thyme, and salt and stir until combined.

Step 4

Lay defrosted pie crust in the pie dish, smoothing out any imperfections or cracks with your fingers. The edges should be resting over the pie dish.

Step 5

Spread filling mixture evenly on the pie crust.

Step 6

Place tomato rounds on top of pie filling so that the surface is covered with tomatoes.

Step 7

Fold over edges of pie crust (you will cover up some of the tomatoes for this part).

Step 8

Bake in the oven for 20 minutes. Pull the tart out and cover it with aluminum foil to prevent the crust from turning too dark and then place it back in the oven for an additional 10 minutes.

Step 9

Let cool for 5 minutes before slicing. The extra liquid from the tomatoes should have mostly evaporated at this point. If not, use a turkey baster to suck out the excess liquid.