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5

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Total Reviews: 9

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  • on August 16, 2012

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    This was delicious. I used Jersey tomatoes, the best!!!I sprinkled a tiny bit of aged balsalmic vinegar on top. Delish....

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  • on August 15, 2012

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    This dish is very tasty but I think the best thing about it is how light it is. It leaves you full but not feeling full - just satisfied. Very nice.

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  • on August 08, 2012

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    Quick, easy, and savory this one was. You can use any kind of tomato. A great snack or hor dourve. Go easy on the salt!

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  • on August 07, 2012

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    Easy and delicious!

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  • on July 29, 2012

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    I roasted my tomatoes first for about 20 min. at 325. sprinkled with a little balsamic vinegar and parm. cheese then put them on the phylo. No soggy phylo!!!

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  • on July 25, 2012

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    Fabulous! I used puff pastry for the crust, and added agave syrup to the Dijon mustard. Salted the tomatoes before cooking, to keep the dish from being soggy. We like things a little spicy, so I sprinkled a little cayenne pepper on top of the Dijon and the tomatoes when I took the tart out of the oven. Definitely, will make again. Couldn't be easier!

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  • on July 07, 2012

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    Delicious recipe! Simple to make and light to eat. Great for summer.

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  • on September 05, 2011

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    Great recipe! I used tomatoes from my garden, and the only thing I need to do differently is to salt the tomatoes about 30 minutes before assembling the tart to draw some water out. The flavor of this dish is outstanding!

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  • on August 18, 2011

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    Delicious! I made this yesterday with my daughter with fresh tomatoes from the farmers' market. Quick and easy and we all loved it!

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