This is a great recipe, but I'm pretty sure that when it says "reduce temperature to 400 degrees," it probably means 300 degrees. Or you've got one really well done tart!

I served 2 of these along with Salade Nicoise to 10 luncheon guests. We devoured every morsel.
I made with herbs in crust, only addition was a bit of freshly grated parmesan before topping with shredded basil.
Boyfriend was unhappy to hear about lack of leftovers and I promised to make him one very soon. I took credit for perfect tarts but directed everyone to Matha's page for recipe.

This is tomato tart recipe is easy and great tasting!

Good stuff can't wait till our garden tomatoes are ripe. I added fresh herbs to the crust it was like a real baker created it. Used some smoked cheddar, want to try smoked mozzarella next time.

I made this tart last night and it was fantastic. I placed the tomato slices on paper towel with a paper towel over the top to soak up the excess liquid from the tomatoes. I also added some torn basil between the slices. I will definitely make this again.

When I watched the show that included this recipe, I was sure that they said that spreading the garlic on the crust defends it against the wetness. But I haven't tried the recipe myself so I have no personal experience to relate.

I made this for the second time over the weekend. This time I used 2/3 Roma tomatoes and the rest were regular. My thinking was that since the Roma's have less water in them, soggy crust wouldn't be an issue. Wrong. This tart was waterier than the last. I even sliced the tomatoes an hour ahead and let them drain in a collander. I also cut back the amount of olive oil added at the end to less than 1 tablespoon. Any thoughts as to how to make this less watery?

Read "In Defense of Food" by Michael Pollan. The crust could benefit from a whole wheat flour, but the rest of this recipe is REAL food, therefore healthy.

I generally don't look at the comments anymore, too many Negative Nellies ready to rain on every parade. Obviously, not every recipe will fit every lifestyle. Thank goodness for those who left comments regarding the turn out of the dish, that's exactly what I was looking for. The suggestion to drain a little liquid from the sliced tomatoes is appreciated, after all, if we're going to eat that buttery pate brisee we don't want it to be soggy : < )

If I cook, it isn't low calorie. No way. If I'm looking for low fat, I buy it. I have more important things to do than to cook that tasteless stuff.

If you're looking for low cal, look elsewhere,

For diets: add up ingred. 4T olive oil, 2 oz fontina. etc and look each up in a calorie book. Pate brisee is pretty fattening. Keep one of those good guides handy to check each ingredient by it's weight/measurement. After you get total ddivide by how many slices the pie will contain. Voila. If I were using wt watchers and/or diabetic, I wouldn't be looking at Martha's stuff. She's very heavy handed with the fats. Not healthy. I substitute healthier ingredients, and in this one I'd skip the crust altogether and it will be a fritatta.

Everyone is always asking for the nutrition counts (cal, carbs etc) could you please start putting these on.

my husband and me loved it the tart so much that I had to make it again that same week! I recommend scattering some dried basil on top, it adds a lot of flavor.

I'd sure like to know the carb, fat, fiber and calories of these great recipes. We're watching a diabetic menu, as well as a Weight Watcher regimen, and having that info would really help.

I made this tart on a camping trip. I roasted the garlic in foil over the campfire. I used a cast iron fry pan for the tart. I just pressed the pastry dough into the pan with my fingers. I followed the directions exactly, but I did cover it with aluminum foil. I cooked it right on the campfire grate. I had to move it around to make sure that it wasn't too hot, but it turned out fantastic...just took a peek a couple times. ..as good or even better than in my kitchen! Even the kids loved it!

What is the green item in the photo? Julienned basil? The recipe doesn't make any mention.

This is wonderful! I used about 3-4 ounces of Fontina and next time will cut the last drizzle of olive oil to 1 tablespoon. The crust was very crispy on the edges. My husband loved it! I've already shared the recipe with several friends.

This tart is delicious. I tried replacing the roasted garlic with carmelized vidalia onions with a touch of apple cider vinegar. This too is delicious and didn't make the crust soggy. I also reduced the last drizzle of olive oil to 1 T. from 2 T. We liked it a little better with less oil and about 3 oz. of good fontina.

When tomatoes are in season, and very juicy, I slice them and put them in a single layer in a large colander and spinkle with salt before adding to the tart. This will allow some of the liquid to drain from the tomatoes. I have found that this prevents my crust from getting soggy.

I highly recommend the addition of the basil as it is great with tomatoes. I have also added crumbled feta on the top...not much, just enough to add a little tang. My vegatarian friends love this!

This tart was sooooo tasty and soooo easy. IMy husband and myself eat 4 garlic cloves a day so it is just right up our alley. Thanks for the parchement idea because aluminum is bad for us.
Keep up this great show Martha; your are such an inspiration to many.

Egustin, I just looked at my DVR'd segment of this show. Parchment paper was
definitely in between the aluminum foil and the garlic. Whatever audio comments went along with this instruction were either edited out, or never spoken. Good catch on your part.

In re to the "green stuff"...
In her Baking Handbook, she includes this recipe but also adds 12 fresh basil leaves, thinly sliced lengthwise just before cutting and serving. We tried this way and loved the addition.
She also adds 3 ounces (or 3/4 cup) of Fontina, instead of 2 ounces.

The July show did not include any "green stuff" on the tart. I suspect it is fresh basil added to the tart as garnish for the photo shoot.

Yes, John used parchment paper between the garlic and foil.

I did not see the show -- what is sprinkled on top of the tart in the photo? Herbs, I assume. If so, what type, and were they added before or after baking? No mention of "green stuff" in the ingredient list or in the instructions....

I just saw the garlic for today put into the oven in alum foil but the person showing it said he doesn't like the garlic to touch the alum, he used something between the alum and garlic, was it parchment????

I have made this a number of times and it has always received rave reviews. I like using a variety of heirloom tomatoes, each when sliced show beautiful streaks and color. It is delicious warm and if by any luck there are leftovers, it is even good cold.

I always make this to take to parties and receive a million compliments. It is even better when the party is at your house because it makes your kitchen smell divine. I use tart dough, instead of pie dough as my base.