Tangy Tomato Tart (Pie) Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Aug. 18, 2012
I find this to be overly sweet. I think the fresh tomatoes are overpowered by the honey. I think I will try it again but cutting back on the honey, maybe 1/2 teaspoon at most.
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Reviewed: Aug. 10, 2012
This is truly delicious. I used a refridgerated pie crust in a regular glass pie pan. Didn't have fresh herbs so had to use dried. After placing the ingredients in the pie crust, instead of crimping the edges, I folded the excess over the filling.....about one ince. I did have to bake it longer to get a nice crisp crust, but it was absolutely to die for. Even the next day at room temp! Great recipe...thanks pocohr. It's a definite keeper.
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Photo by Judy in Delaware

Cooking Level: Intermediate

Home Town: Wilmington, Delaware, USA
Living In: Dover, Delaware, USA
Photo by jrbaker
Reviewed: Aug. 7, 2012
This is DELICIOUS. Be sure to use whole seed dijon mustard. I was afraid the amount of olive oil would make it runny, but it emulsified enough and made a wonderful filling. I drained my tomatoes for a few minutes so they wouldn't wash out the tart, and baked it in a small stoneware pan. It did feel and taste like something I would eat in a French bistro or cafe. Simple, tasty, and divine! I look forward to making this for girlfriends!
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Photo by jrbaker

Cooking Level: Expert


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