Get ready for your tastebuds to fall in love!

For Crust:

• 1 ½ cups whole wheat flour
• ½ cup Better Whey of Life plain Greek yogurt**
• ¼ cup (half of a stick) unsalted butter, cold
• 3 tbsp ice water
• ¼ tbsp salt

For Topping:

• 4 oz herbed, soft goat cheese
• 1 to 2 tbsp Better Whey of Life plain Greek yogurt**
• 1 tbsp milk
• 1 medium zucchini
• ¼ sweet or Spanish onion
• 1 tablespoon olive oil
• Salt and pepper

**One 6oz container of Better Whey of Life – Plain provides the amount needed for whole recipe

Before you start: Set out goat cheese to soften while making crust.

For Crust:

1. Cut the cold butter into small cubes
2. In a food processor, pulse the butter, Greek yogurt and flour just until it forms balls
3. Add in ice water until dough comes together (should stick together, but not be sticky)
4. Form into a ball (don’t knead), and wrap in plastic wrap
5. Refrigerate for ½ hour
6. On a floured surface, roll dough to about ¼ inch thickness in the desired shape
7. Crimp edges if desired, then prick all over with a fork
8. Bake on a baking sheet or in a tart pan for 15 minutes at 350
9. Remove from oven, increase temperature to 400

For Topping: (best to do while dough bakes)

1. Combine room temperature goat cheese with the remaining yogurt (about 1 to 2 tbsp) and milk
2. Slice zucchini and onion to make very thin slices (a mandolin or food processor is easiest but a sharp knife works fine too)
3. When pre-baked crust comes out of the oven, spread the goat cheese mixture to cover
4. Layer zucchini, then onion slices
5. Drizzle olive oil on vegetables, then top with salt and pepper to taste
6. Bake in 400 oven for 20 minutes, or until zucchini and onion are cooked and edges of tart are golden

Nutrition facts: Servings: 6 slices | Serving size: 1 slice | Calories per serving: 274 | Fat: 14g | Protein: 11g | Carbohydrate: 25g | Sugar: 3g | Fiber: 5g