Summer Fruit Greek Yogurt Tart

How does everybody feel about the idea of breakfast pie? Or, I guess this is a tart, really. I spent this weekend working my v hardest to empty out my fridge of all the goodies that Danny brought home from the farmer's market, yet had no plans for. Peaches that bruised before my eyes and way too many berries--all very good things, but tough to make last, you know? How come perfectly ripe peaches gotta bruise with just the gentlest touch? (Or maybe it was all of the jostling in the bag as I carried 'em home while trying to keep my psychotic, yet loveable, Labrador in check.)

By the way, if you love Labradors... and corgis!... I post pics and videos of them all over my Snapchat. I try to keep it in check on the rest of my digital spaces, but Snapchat is ALL DOGS. Find me! snapname: hillreeves or my snapcode is in my sidebar!

I ended up making this breakfast pie cause of a few things:

1. In addition to all of the rapidly bruising produce, I also had a box of graham crackers that I had no plans for--oops.
2. Recently I started going back to the gym and trying to eat better. I bought a ton of Greek yogurt thinking that's part of the ~lifestyle~, you know? But it turns out I just like going to the gym to watch Kelly Ripa. The Greek yogurt was just looking me in the eye every morning as I skipped out the door, pleading with me to not buy another BEC or chocolate croissant so I had to get rid of it.
3. It was, what would you say, New York--approximately 90 kabijillion degrees this weekend? The oven was not an option. NO BAKE, BABY! Well, except for the crust, but you can do that WAY ahead of time. Or buy one!

So here we have a pie that is filled with just-a-little-bit-sweet yogurt and topped with lots of fruit. Absolutely fair game for morning. Kelly Ripa would be proud!

Summer Fruit Greek Yogurt Tart

Recipe by Hillary Reeves

• 6 Tbsp unsalted butter
• 9 graham crackers
• 1/4 cup granulated sugar
• 2 cups full fat Greek yogurt
• 1/3 cup powdered sugar
• 1/2 tsp vanilla extract
• handful blueberries
• 1 peach, sliced

Cooking Directions

1. Preheat oven to 350 degrees.
2. Melt butter. Blitz graham crackers in a blender or food processor. Add melted butter and granulated sugar to blender. Pulse until mixture comes together. Press graham cracker mixture firmly into a 9-inch tart pan. Place in oven and bake for 30 minutes, until fragrant.
3. While tart shell bakes, place yogurt into a fine mesh sieve and place sieve over a bowl. Let yogurt drain for at least 2 hours, up to overnight.
4. Remove tart shell from oven and let cool fully, at least 90 minutes.
5. When ready to fill tart, whisk together yogurt (discarding any liquid that collected in the bowl), powdered sugar, and vanilla extract. Pour mixture into tart shell and spread evenly.
6. Top tart with fruit. Sprinkle with more powdered sugar if desired. Let tart chill for two hours, or more. (Or dig into it right away and feel OK that the slices look messy, but taste good!)