Italian Tomato Tart

  • StacyYC Posted: 07/18/09
    Worthy of a Special Occasion

    I made this as a side dish, with some baked fish, but it could easily be a main dish with salad and fruit, as others have suggested. It would also be a good lunch/brunch dish. I used crumbled bacon instead of prosciutto and it was good. I also think you could use a little diced ham and it would taste yummy. For those who had problems getting it to set -- the recipe says to let it sit for 10 minutes after you pull it out of the oven. Mine firmed up in that sitting time - it was not set when I pulled it out.

  • foodieforpeace Posted: 04/18/09
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    This is a tasty dish. I needed to use up a pre-made pie crust so blind baked it, cooled it and spread the pesto on the crust before filling. Also used diced proscuitto and it gave a little spicy bite in each mouthful. Put a couple of dashes of cayenne also to the egg mixture. Don't know if it was our oven but I needed about 20 minutes more of baking time. Set up like a dream after sitting. Served with steamed organic broccoli.

  • jazzwood Posted: 06/27/09
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    Fantastic! Turned out as pictured. I made the crust early in the morning and then made the filling prior to serving. This recipe lends itself to many variations with different herbs, vegetables, etc. It will become a standard in our home.

  • JodieP Posted: 05/08/09
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    Mine turned out exactly like the picture! I loved it. It's a great portion size for only 279 calories. I've been eating for lunch everyday this week. I didn't change a thing and mine cooked in the prescribed time (not shorter or longer).

  • cilantrofresh Posted: 08/21/09
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    Loved this! Made it for guests as a light dinner with fresh fruit, yellow & green beans from the garden and homemade pesto & bruschetta on Italian bread dipped in oil & herbs. Got rave reviews from hubby, guest and even 7 year old daughter had seconds. Followed recipe except I used a little bit of chopped ham instead. Worked fine to put it together in the morning and then baked it for dinner...followed all cooking times & temps exactly with great results. Will definitely make again. I love the idea of adding some spinach.

  • EllenDeller Posted: 02/14/10
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    Made exactly as written except that I added a 1/2 TB pesto to the egg mixture, lemon pepper on the tomatoes, and cooked 10 minutes more than in the recipe. This was very tasty, and everyone liked it. With a salad and baguette, it served three adults (we each had two pieces). We all liked the rice crust, but this would be good in a pastry crust too. Good for dinner or for lunch/brunch.

  • JenniferOkla Posted: 03/30/09
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    Ok, I usually have great luck with CL recipes, but not with this one. The rice crust got pretty tough in the baking process and the egg filling didn't set up properly, even with extra cooking time. Not worth the hassle at all.

  • Giulietti Posted: 04/06/09
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    This set up perfectly and had great taste. Actually made it the night before and cooked it, then let it cool and served the next night for dinner. Just reheated in a 350 degree oven for about 30 min...it was great! Love the rice/pesto crust too!

  • bluedaisy Posted: 04/30/09
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    I actually havent eaten it yet. BECAUSE it has been in the oven for almost an HOUR AND A HALF!!!!! seriously? the crust is getting really hard and the egg is taking forever to set.

  • itsgigi Posted: 07/07/09
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    Fabulous, fabulous! Rather than a starter we made it for dinner with a salad and fruit. Perfect light meal! And, I added a bit of spinach in with the layers for a bit of added nutrition. It did take a few extra minutes to set up, but not a lot and we loved it! Even my husband, who doesn't like cooked tomatoes or basil, loved it! Thanks again CL and your readers for an inspiring recipe! I will be making this again for a meal and also for a first course!

  • Ninnie Posted: 03/31/09
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    We liked it! My crust turned out really well. I would add something to kick up the flavor a bit,,,maybe some green chilies or a couple of dashes of Frank's in the egg mixture. Would be a great brunch dish...it cut perfectly. I snuck in brown rice on my husband who would knowingly run from it.

  • lwatson Posted: 04/14/09
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    My husband and I loved it! It met my husband's very rigid health standards and was delicious. The flavors were not overbearing, but blended well together. This will definitely become a staple meal in our household!

  • Tomtes Posted: 03/15/11
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    The first time we made this I stated that we would for sure make again. However, after a second round we just weren't impressed. The rice was too hard, the pesto over powering and the egg a little runny. Overall the flavors just didn't come together very well.

  • JustAddPaprika Posted: 11/29/09
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    This worked really well. I substitued white rice which I happened to have left over and more parmesan for the mozzarella, onions and spinach for the prociutto. It looked great, tested good - definitely something that can be modified to fit any taste as it is pretty well a gluten free quiche (yahoo!). I had a side salad matching the fresh ingredients with a balsamic vinegrette. This would also be a great item to take to work for breakfast....

  • willcook4fun Posted: 05/01/09
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    We really liked this. Followed the recipe exactly. The crust turned out well - chewy (expected with brown rice, which we love), but not hard, and the pesto was a nice touch. The egg set up perfectly for me. Make sure you follow the instructions for the 3 different cooking temperatures. Next time will add a bit of salt/pepper to the crust and minced garlic and more red pepper to the egg. May also try diced proscuitto or ham, as that flavor could have been more pronounced. Could adapt this recipe for other veggies/meat/cheeses.

  • vfriske Posted: 10/04/09
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    Everybody loved this at our winery picnic today. I didn't have regular pesto, so I substituted sun-dried tomato pesto and four frozen cubes of basil. Plus, I had some left over Italian chicken sausage that I also threw in there.

  • OrlandoFLRobin Posted: 10/27/09
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    I made this vegetarian and did not add the ham but added red onion and put the basil between the tomato slices. The edge of the crust got a little crispy but otherwise my husband said it was a keeper.

  • Goodrum Posted: 06/17/10
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    Good recipe - mine set perfectly using the different temperature settings called for. I would make this again but would leave out the procuitto as it didn't really add any flavor that we could tell (maybe bacon next time). I used more tomatoe slices than called for because we had a lot of fresh hothouse tomatoes on hand. I added a little flake salt on top after baking.

  • blackkittymagic Posted: 04/13/13
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    This was a hit at work. I've made it so many times and still liked it every time. We didn't like the prosciutto, but used ham which was really good. I love the rice crust and the the fresh tomatoes. This is a good sound recipe that can be used in many ways with different vegetables, cheese, spices.

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