Tomato Tart

What a great recipe. Not exactly "light" with all the cheese and an eighth of the tart would not make a meal but it was perfect for a late summer brunch. Omitted the cornmeal because I didn't have any and upped the fontina a bit because I wanted to use up what I had. Served with basil on top but no cherry tomatoes. My guests and I were fighting over the leftovers.

Made this last night as written and we loved it.  The only thing is I didn't made the cherry tomato topping.  It just seemed great on its own with out it.  Will make this again and again. Thanks!! 

This was the first time a Cooking Light recipe let me down. I agree with the comments below: the cooking time is not sufficient. Also, fresh thyme was not specified and my dry ingredient layer wound up clumping and leaving displeasing coloring.  Unfortunately, I didn't read the reviews in advance and trusted Cooking Light because in over 15 years the recipe writers have never failed me. I will probably make my own variation of this with some tweaks.

I made this as a side dish for Christmas Eve. It is really good but too rich as a side dish with a full meal. Lunch/Brunch dish with a green salad would be perfect. The kalamata olives are pretty prominant and should be omitted or to taste and I like kalamata olives. The topping isn't really necessary and doesn't do much for the dish. Maybe some basil chiffonade sprinkled over the top after baking would be nice and add to the presentation. You can also add more cheese!

This was surprisingly delicious - the olives make it! I took much longer for me to make. I wound up making it in a pie pan instead of a tart due to the fact I lost the bottom of my tart pan! So, maybe that's why it took longer Anyway, it was great, did not bother making the cherry tomato part, there were enough tomatoes in the tart itself!

This was bland other than an overwhelming taste of thyme! I would only put 1/8th of a teaspoon of thyme and I would definitely add more flavor to the mix. I'd also add a better cheese and Hatch Green Chile to it. I won't be making this as the recipe calls for again.

Looks delicious but why Cooking "Light" features a recipe that is 51% fat is beyond me :(

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!

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!

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.

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

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.

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!

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.

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.

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.

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!

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..

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.

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.