Loved this tart and will make again. Very easy to prepare and easier to eat. I shall confess that I didn't peel the tomatoes (!) and I would recommend allowing the tart to sit for 10 minutes after removing from the oven to set. We dove into it straightaway and it was still too liquidy to handle properly. Not that that detracted from the sublime tastes. Thanks for this wonderful recipe.
SO GOOD! I served this with cream of chicken soup at a Christmas lunch. I used chicken w/ garlic and roasted red pepper sausage from Whole 'Paycheck'. I used fresh basil instead of dried and since I didn't know what to do with the parsley (the directions didn't specify) I added it in with the basil, S&P. It may have been intended for a garnish. Regardless, this was absolutely delicious.
Thank you, Thank you, Thank you!!!! This is absolutely delicious!! Made it exactly as recipe states and we loved it!!! Took the one piece that remained to my F2F book group, and ended up coming here to 'Zaar (in the middle of the meeting) to print off copies for all the group members!!! You are now famous for your tart in this part of western NY!!! Terrific!!!
Excellent! Gets one of my rare "to die for" comments! I made the recipe using "on the vine" tomatoes that ripen nicely just sitting in a basket on the kitchen counter. Not as good as garden fresh but the best winter substitute I have found. I made the recipe as directed just sprinkling the tomatoes with ground sea salt, ommiting the pepper and let the pie sit for 5 minutes before serving. The tart cut nicely and we spooned the delicious juices over each serving. The only thing I would do different, would be to cover the crust edges with foil when dark brown. It didn't say when to add the parsley so I added it with the basil. Thanks Leslie, it goes into my book of "special tricks"!