I knew this was going to be a winner, wonderful flavours in this Tomato Tart, the real kick for me was the Dijon mustard on the pastry. So colourful and a definite keeper!
I also got this out of my Canadian Living magazine! It is just delicious and it looks very impressive. I think the key is in the roasting of the tomatoes.
this was great! i used fresh mozzarella and parm instead of goat cheese and it was terrific! i plan on doing pesto (as the basil in my garden is crazy) and shrimp next time! great recipe, thanks!
This was very tasty...especially with tomatoes from our greenhouse!
This was just such a great tart, not only to make but to eat. I had a family gathering that i helped my mum cook for and every one raved about the tarts (i'm glad i made 2!) I did cut down a little on the goats cheese only becasue i made a snap decision to make 2 tarts and had to share. They weher wonderful, thanks.
Wonderful recipe, very easy to put together and great tasting. I would definately make this tart again. Thank you for sharing!
I really enjoyed the taste of this tart and was pleasantly surprised to find out that puff pastry is very easy to use. I found that 45 minutes is way too long to roast the tomatoes though. They were mushy and caused the tart to be very wet. Next time I would roast the tomatoes for considerably less time, as I would like them to be somewhat firm in the tart. The goat cheese and dijon went very well with the flavour of the tomatoes. Thanks for posting!
Delicious and beautiful tart! I will be making this again.
I was about to post this recipe myself. We had this last summer when the tomatoes and basil were at their peaks. The flavour of the tomatoes was intense and yet well blended with the other ingredients. I think that the freshness of the ingredients is key here. Great recipe!