I made this for a Baby Shower, it was a big hit, gone in minutes, I barely managed to get a piece!!!

The flavors are good, but the consistency is not. It's very watery, even after sitting for 20 minutes.

Good recipe. I felt there was a little too much of a Dijon taste. I might cut back on this a little next time. Used at a Baby shower brunch.

I made this twice so far and both times it was really watery. The last time I made it I put a ton of salt on my sliced tomatoes and let them sit for an hour or two to draw out the water. I did that because people said that this tart was too "juicy" because of the tomatoes. So that wasn't my problem. I also let the tart sit for 40 minutes so it could solidify a little more. I did use 3 eggs like some others suggested. I think next time I will use 2 eggs and one cup of heavy cream as suggested by The Food Network's Good Eats "Refrigerator Pie". Otherwise, it is a good recipe.

I just made this for my tomato-loving son for dinner. He says it is awesome. It is a little juicy, even after I took reviewer's suggestion and juiced and drained the tomatoes. It's finally set up after sitting for 40 minutes, so I'll have to play with that next time I make it. Thanks for the recipe!

Great recipe!!! I like others did not make the basil mayo but think it would have worked well. Made my own pie crust & used a smoked sausage instead of Italian. Added only 1 cup of cheese (1/2 on top, 1/2 on bottom). It set up perfectly well with only 1 egg & was much less sickly than a regular quiche. Will be making again :)

This was very yummy. The only thing I would do differently, is to blanch the tomatoes before and peel them. The skins don't bake so well in the oven.

Thank you for sharing, we really enjoyed this recipe. Didn't have lt cream so I used sour cream instead, yum! Next time I'll try ricotta to replace the lt cream.

DEFINITELY needs more egg. I put in 3 eggs instead of just 1, and I think it would have fallen apart without them. Eggs are like the glue that hold a quiche together!! But, with the 3 eggs (and no other changes) it was DELICIOUS, both my husband and houseguest enjoyed it.

This is a great recipe. Everyone loved it.

I made my own pastry crust and used a tart pan with removeable bottom. Was Delicious! I didnt make the mayo and i dont think it needs it at all. It is definately wise to seed your tomatoes before slicing and i used lots of fresh basil instead of dried.

DEEE-LISH! This was much more like a meal than the other tomato basil tart on the site. I again used tons (maybe 3/4 cup?) chopped fresh basil (YUM!!) instead of dried, and used the ready-to-serve Hillshire farm sausage (8 oz of the 16 oz "U" link it comes in) to cut down on all the oil & grease cooked sausage would have created. Also did not pre-cook the onions-- I don't think they need it. Tossed 1/2 of a chopped green pepper, too, and layered each of the main ingredients. Used LOTS of garden tomatoes - more than called for. MAKE SURE you remove the seeds from the tomatoes first!!! The first time I made this, it was way too watery. The second time, with the seeded tomatoes, it came out perfectly! I think allowing a full 30 minutes for it to cool before cutting is important, too. DID NOT make the basil mayo "topping" for this - blecch! Don't think it needs any sort of topping, but is nicely accompanied by a fresh cucumber-dill salad on the side! :-) THANKS!!!

If you want to impress people, make this. Very quick and easy, and so tasty. I plan on substituting spinach for the tomatoes, or maybe in addition to them, next time. I didn't make the basil mayo as it's very rich on its own. Reheats very well.

Got two pounds of tomatoes from the store on sale and just when I was thinking I might turn them into marinara sauce, this recipe came along. Boy am I glad I didn't make the marinara sauce because this pie rocks! I usually don't like tomatoes but I'm on my second helping right now. The recipe itself is so versatile, you can add and subtract ingredients to your liking. I added green pepper, substituted soy sausage and used half cheddar and half mozzarella. A definite 5-star recipe!

My husband and I thought this recipe was delicious! I've made it several times.

Delicious recipe! Used a frozen deep dish pie crust as a timesaver. Also, used more than 1/2 pound of Italian sausage. My advice is to make this the day before you want to serve it so it will have a chance to become more solidified. I only had three small Roma tomatoes and wish that I had more. You definately need the tomatoes in this dish. Also, do not add any salt whatsoever. Didn't bother with making the fresh mayo though I think it would be terrific with this. Went wonderful with a Chianti.

Tried this tonight with some wonderful home grown tomatoes and it was delicious! Didn't do they mayo though as I felt it was rich enough. Just added some basil to a small portion of prepared mayo and used just a dollop on each piece. We did have some left over so we'll have to see if it reheats OK. There was quite a bit of juice left in the pan which I removed so leftovers won't be soggy.