Eggplant, Tomato, and Smoked Mozzarella Tart

While a bit time consuming, the end result was worth it. I did as a previous reviewer suggested, by placing the sliced tomatoes on a paper towel so they would not be too wet when placed on the tart. I also sprinkled extra virgin olive oil over the top before baking. I will use this crust recipe for future savory tarts, it was so easy to make.

This was restaurant quality, french bistro good! We followed recipe exactly - the fresh herbs give it wonderful flavors. We didn't have tart pan so we used pie crust and it came out fine. The crust is great, and we will probably use this dough recipe for other recipes in the future.

Made this for dinner yesterday and it turned out delicious! Husband loved it, too! And it's very pretty. Instead of making homemade dough, i used about 3/4 of a package of french bread dough by pillsbury and cooked until golden brown at temp on pillsbury package. I added extra fresh basil and mushroom to the very top and drizzled some additional(about 1 tbsp) olive oil to ensure it was not too dry. Also used preshredded reduced fat mozz cheese (store didn't have any smoked) The tomatoes(I used 3 instead of 2) helped to keep it moist. Enjoy!

Fabulous - one of the best CL recipes I've ever made! I doubled the garlic and added more fresh herbs. Broiled at the end - delicious!

Loved this recipe. Did not use the mint. Added more garlic and broiled at the end. Did not roast the eggplant, just browned in the pan instead. Was in a hurry and did not want to do crust, so I used a whole wheat tortilla browned slightly on both sides first.Did not have smoked mozz. so just used regular. Hope to use smoked next time to see the difference. YUM!

This is going to be one of my go to recipes. I had most of the ingredients fresh from my summer garden on hand and it sounded interesting so I gave it a whirl. OMG! so good. I used a refrigerated pie crust because I had one on hand and also increased the cheese by 1 tbls for each kind. I don't have a tart pan so I just used a pie pan. I also turned the oven off and left it in for another 7 minutes. Made the tomato a little softer and sweeter, which is simply a personal pref. Perfect dish for our Southern hot summer nights. Paired with a green salad with a simple vinegrette and a glass of white wine. Heaven.

This was a lot of work for what tasted like margherita pizza. It was not filling enough for my husband who insists on having meat w/ every meal; I don't think he cared for it. However it was tasty & filling enough for my 2 adult daughters and I.

Looks like something from an expensive restaurant. Tastes even better.But wait, It's low fat too ! You can't lose with this recipe.

Since I had everything in the garden I splurged on the smoked cheese. Thought it was too overpowering and not worth the extra expense. Might try again with regular cheese. I also used a refrigerated pie crust.

Delicious! The second time I made it, I added smoked Gouda and some leftover roasted asparagus. I couldn't find smoked mozzarella, so I used regular mozzarella and added the gouda for the smoky favor. We will make this often. Everyone raved about!

A terrific light summer supper! I used an herbed olive oil in the crust which made a big difference in the taste from the first time I made this. I also used heirloom tomatoes which I cored and seeded. The only smoked mozzarella I can find here is fresh, which has the benefit of less fat and fewer calories, so I can add a bit more - I used 4 oz, and at 60 calories per ounce, it has two thirds of the calories and half of the fat of regular smoked mozzarella. Even my carnivore husband loves this and doesn't miss the meat. :-)