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Reviewed: Jul. 23, 2008

Excellent dish. The only suggestions I thought perhaps to make was to cut the vegetables, such as the zucchini, into smaller pieces to better mix the individual flavors throughout the dish. Otherwise it was rich and remarkable without being too heavy. Bravo.

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Reviewer:

Moiz

	Cooking Level: Professional Home Town: Miami, Florida, USA Living In: Port Townsend, Washington, USA
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Reviewed: Jul. 23, 2008

I tried this the other night for dinner and added some cubed eggplant in place of half the tomatoes. I'm glad I did, because this dish had way too much liquid. Maybe some of it should have been strained off before adding to the pie dish. Also we could hardly taste the swiss cheese. I was expecting something much more savory, but it's a good way to use up summer veggies. I'll need to tweak the recipe more to find a more satisfying flavor.

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Reviewer:

Kostina

	Cooking Level: Intermediate Home Town: Oregon City, Oregon, USA
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Reviewed: May 22, 2008

I made this with (thawed) phyllo pastry and it was amazing!! I also added some chilies for a kick. Great recipe!

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Reviewer:

Chris in Montreal

	Home Town: Montreal, Quebec, Canada
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Tarte Provencale

Reviewer:

Moiz

Reviewer:

Kostina

Reviewer:

Chris in Montreal