On one hand, my grass has never been so green.
On the other hand, the sump pump in my basement is getting quite a work out.
Unfortunately, all that rain has also been creating flooding issues locally - things are pretty messy down along the Mohawk River.
What does that all have to do with a baked yogurt tart?
Nothing really, other than we ate it while sitting on the front porch while watching the rain come pouring down.
We also were watching the hummingbird that has taken a liking to the fuchsia plants I have hanging out front.
It was a relaxing way to spend a Sunday evening.
Much better than mowing the lawn... or weeding... or painting...
I have included a link to the recipe for the baked yogurt tart below, but here are the adjustments that I made to the recipe...
Instead of using the flaky pastry dough from Baking with Julia, I used the infamous vodka pie dough from America's Test Kitchen (I had Raspberry vodka in the freezer, so went with that). Also substituted full fat Greek yogurt for the non-fat yogurt - why the heck would you ever want to use non-fat yogurt in baking? It just didn't make sense to me... Vanilla sugar that was hanging out in the cupboard also found its way into the mix. Raspberries were the berry of choice - because I had them on hand already.
The end result was a cheesecake like concoction, that was the perfect ending to a rainy, summer evening.
If you are celebrating Independence Day this week, I wish you a safe holiday.
This post participates in Tuesdays with Dorie. The recipe for the baked yogurt tart can be found here.