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1
Preheat oven to 450 F. Make your favorite pie crust recipe.
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2
Roll it out and fit it into a 9-inch tart pan with removable bottom (a 9-inch shallow pie dish would work as well).
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3
With a fork, prick holes in the bottom of the crust, place some foil down on top of the crust and weigh it down with some dried beans or pie weights.
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4
Partially bake the crust for 8-10 minutes in a 450 F oven.
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5
Remove it from the oven and let it cool completely before assembling the tart (about 1-2 hours).
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6
At this point, lower the heat in the oven to 375 F.
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7
Meanwhile, remove the stem part of the tomatoes and thinly slice them.
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8
Lay slices on a couple pieces of paper towel to drain.
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9
Remove any gooey/seedy parts and discard.
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10
Let them drain while the crust cools.
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11
When crust is cool, spread two tablespoons of mustard in the bottom of the crust.
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12
Top with chopped olives, 1/4 cup of mozzarella, all of the tomatoes, pepper, salt, garlic, chives and basil.
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13
Then add a little more mozzarella.
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14
In a small bowl combine the 1/2 cup Greek yogurt with the remaining cup of mozzarella and 1/2 cup of Parmesan.
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15
Spread the yogurt/cheese mixture over top of the other ingredients.
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16
Place the tart carefully onto a rimmed sheet pan and place it back into the oven (375 F) for 40-50 minutes or until the top is a deep golden brown.
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17
Let the tart cool for 10-15 minutes before slicing and serving.
