Make: 1. Roll out pastry sheet to a 12-by-14-inch rectangle. Line a pie dish with the pastry sheet, pressing it into bottom and up side of dish. Trim edge, leaving 1/2 inch to hang over rim of dish. Refrigerate 20 minutes. 2. While dough is chilling, preheat oven to 400. 3. Prick dough all over with a fork. Line shell with parchment, making sure it drapes over the edges to prevent them from over browning, and fill with pie weights or dried beans. 4. Bake shell 25 minutes. Let cool for 5 min. before adding filling. 5. Reduce oven to 350. 6. Meanwhile, make the filling: Whisk together yogurt, sugar, vanilla, salt, eggs, and flour in a medium bowl until smooth. 7. Pour filling into slightly cooled shell, and bake until custard is set, about 25-30 minutes. Let cool on a wire rack 30 minutes. To serve, top tart with raspberries.
Delicate raspberries pair perfectly with the light custard but this is amazing with any summer fruit. If you don't have pie weights or dried beans you can use rice or a smaller pie dish. Pricking the dough multiple times is usually enough to keep it from puffing up, but we like the extra insurance of the weight if we have beans or rice on hand.