Tomato Tart

  • rlttalk Posted: 07/30/12
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    This was a huge hit with my family! We used beautiful heirloom tomatoes that came with our CSA. It did take more like ~50 to set in the oven.

  • jwmassey Posted: 07/25/12
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    I enjoyed this very much. I used Basil instead of thyme (didn't have any) and I sliced an eggplant very thin and interspersed it with the tomatoes. I did use less milk than it said and used Gruyere cheese instead of Fontina. It really did come out great!

  • jebavonct48 Posted: 07/14/12
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    Five star flavor. My husband had 3 servings and raved about this vegetarian entree. So I will definitely make it again. I downgraded from a 5 to 4 because the recipe needs some adjustment in my opinion. First, the crust was soggy so I will prebake it next time (or just leave it out to make 3 helpings healthier!). Second, there was a lot of juice that could not be baked away even with 10 minutes extra. I didn't squeeze the tomatoes to seed them, just dug the seeds out, and I used locally grown non-heirlooms which may be juicier. I will try slicing and letting them rest on paper towels before assembling. Finally, the recipe does not say it but it must be calling for 1 tablespoon of Fresh thyme since the same quantity of dried thyme would have been overwhelming. A fair amount of work to assemble this tart but entirely worth it.

  • lbelli01 Posted: 07/15/12
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    I agree with the first review; the crust was very soggy, and I will prebake it next time. I did have to bake it for 10 minutes extra. I reduced the milk quantity by 1/4 cup. I also used olive tapenade instead of olives. This was delicious! I will make it again.

  • IoneTaylor Posted: 08/17/12
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    This was delicious and fairly easy to make, but the recipe could have offered more direction, i.e. noting fresh thyme instead of just thyme. Also would have appreciated a weight for the heirloom tomatoes. I ended up with too much tomato, and I didn't have enough room in the pan for all of the egg mixture. I left some out and it still overflowed in the oven. The crust was a little soggy, but I didn't mind it. It was 5-star flavor!

  • niccc80 Posted: 08/24/12
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    Excellent recipe with not a lot of cheese or cream yet delicious ..clear and precise cooking instructions. I changed a few things because it was the weekend. Used my own pie crust, roasted 1 cup of cherry tomatoes and threw them into the quiche rather than on the side. I just reduced the tomato slices. Brilliant recipe

  • mimip85 Posted: 07/18/12
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    This was great! It reminded me a little of a quiche actually... Instead of refrigerated pie dough I used tenderflake pie crusts and made two without having to increase the ingredients except maybe more cheese. I subbed smoked gruyere for the fontina and skim milk for the 2%. Also, I omitted the cornmeal and olives. Even with all the alterations, it was really really tasty! My husband ate 3/4 of an entire pie! I squeezed the tomatoes out and it seemed to work pretty well..

  • GentlePoster Posted: 08/17/12
    Worthy of a Special Occasion

    I made this tart almost exactly as written and it turned out so beautifully that I posted a picture of it on my blog at http://susanintexas.blogspot.com/2012/08/tomato-tart.html. The only change I made was to swap skim milk for 2% and increase the parmesan to 2 tablespoons to make up the extra calories ;) I used dried thyme and didn't think it was overwhelming; maybe my thyme is getting old? Seems like it might have taken longer to bake than the recipe stated, but I always take those times only as a guideline anyway since every oven is different. I used three large (not huge) very ripe, heirloom tomatoes, well-seeded. I had trouble cutting 1/2" slices, so they were probably a little thick. I had my doubts about the grape tomato "relish" too, but I made it and diced in a little of my leftover fresh basil. It was delicious with the tart! My husband & I both loved it; we'll definitely be making this one again.

  • crusnock Posted: 07/28/12
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    We served this as a main dish for brunch, and we were very pleased. We omitted the olives (personal preference) and increased the shallots to 1/2 cup. We also omitted the cherry tomato topping - just didn't think it needed it.

  • DGrazulis Posted: 07/25/12
    Worthy of a Special Occasion

    Perfect meal but only for 2 -3 people, not the 8 listed. No wonder it is listed as low calorie! I used onions from our garden and a little less milk and dried thyme not fresh. Tomatoes also needed to be seeded to reduce liquid on the pie. Any pizza cheese would work here, next time I will use goat or mozzarella.Beans would also add substance and health.

  • MaggieJean Posted: 01/21/14
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    Loved this recipe! My guy and I couldn't get enough! I followed the recipe pretty closely but didn't have heirloom tomatoes so I used some small vine ripened tomatoes. I used dried thyme and an aged Swiss instead of Fontina because the store I went to did not have fontina. Other than that I followed the recipe and was so pleased. I will probably make the same recipe again but I was also stoked to learn the method because I already started thinking about other things I could do with this. Also, I think this tart serves about 4 people if you are not having any sides with it besides the cherry tomatoes. Took about 15 minutes longer to cook in my oven. Delicious!

  • Renee5732 Posted: 08/31/13
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    Very tasty! I made a homemade crust for this recipe and baked in a flattened pie pan. With the edges turned up, the filling just fit, but I had to set it in a cake pan for sturdiness. Be sure to mix the milk mixture well or it won't set up very evenly. It takes more around 50 minutes to bake. I subbed regular parm for the Parmigiano-Reggiano and mozzarella for the fontina for less expense and more convenience, but it was still full of flavor. My brother didn't like it because of the olives, but I liked the addition. Very fresh, beautiful and easy, too!

  • maryrspin Posted: 03/12/14
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    Looks delicious but why Cooking "Light" features a recipe that is 51% fat is beyond me :(

  • MeganS1 Posted: 08/09/13
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    Excellent! Was skeptical of raw shallots and strong olive flavor taking over the dish, but this recipe is very well balanced and I'll definitely make it again. I didn't make the cherry tomato topping, but will try it next time.

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