Gluten Free Yogurt Peach Tart

26 Sep

It’s a pretty gloomy Monday here in Madison, Wisconsin. And it’s going to be a long week for me. But here is something that can make it a little bit better: a delicious dessert that can also masquerade as a nutritious breakfast.

Yogurt Peach Tart
From A Little Green Kitchen

For the crust, you will need:
1 cup old-fashioned rolled oats
1/2 cup dates, pitted
1/3 cup walnuts
1-2 tablespoons water

For the filling, you will need:
2 cups plain greek yogurt
3 tablespoons agave
peaches, cut into wedges

  1. Combine the oats, dates and walnuts in a food processor until sticky. Add some water if you think it’s too dry.
  2. Grease a tart pan and press the crust mixture into it. My mixture was super sticky; I found it worked really well to use a rubber spatula to spread the sticky mess into the pan.
  3. Prebake the crust at 375 for 10 min. Set aside to cool.
  4. Once the crust is cool, mix the yogurt with the agave and spread it evenly into the crust. Lay out the peach wedges on top. I also had a big basket of blueberries in the fridge that I wish I would have thrown on top, so if you have any other fruits you need to use up, be sure to include them.
  5. Bake the tart at 375 for 30 min.

Prepping the filling. The original recipe wants you to strain the yogurt. Which I just didn’t feel like doing. But if you want super thick yogurt then go for it.

Ready for the oven…

Ready to eat!


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