Easy Zucchini, Tomato, and Cheese Tart

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Great recipe. In order to have the puff pastry brown and be crisp on the bottom, ***** it with a fork once it's in the pan and pre-bake it at 350 for 5 - 7 minutes, then add the filling and cook as directed. Was great!

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This was a fantastic recipe for that extra summer zuchini! I also substituted 1 fresh tomatoe instead of canned. I also substituted a regular all ready pie crust and becasue I didn't feel like getting on the chair to get out the pie plate, I used a 9 x 9 pan!! It came out fabulous!!! Wonderful as a meatless meal or a side dish!

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This is very good!! My family was crazy over it, and the children think its pizza. LOL This is a keeper.

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Delicious recipe but prep time is longer than you would expect. This is definitely worth the end result though. The smoked gouda adds great flavor. I also added fresh basil from my garden. The chopped tomatoes I used had garlic and onions added in, that added an extra layer or flavor. Try this out and you won't be disappointed!

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Very great recipe to impress others! Simple, yet flavorful. I've made this several times. The first time I used plain gouda and although it was good, it's not nearly as good as using the smoked gouda. You could even sautee the veggies ahead of time to save on cooking time if you are entertaining. Then mix with the eggs/cheese quickly and bake. I think the puff pastry works well as the crust. It crisps nicely on the edges. I used a pie plate and it worked very well.

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I made this for my friend's bridal shower and it was so tasty. I added a little fresh chopped basil as well, which really went well with the zucchini. It's a nice tart because it still has a lot of flavor without adding cream like many of the quiche recipes.

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I have made this twice, the second time I opted to leave out the puff pastry crust because while I love puff pastry, I wanted to cut the carbs. It was perfectly fine without it. And like another reviewer said, it does NOT get crispy underneath - we ended up not even eating that part. This is a great casserole - everyone loved it and I would definitely make it again - it doesn't take long to prepare and the gouda doesn't overpower the dish at all. My husband who hates zucchini did not even realized that his yummy candlelit dinner he munched down had zucchini in it! (shhhhhhh! don't tell him. Reviewed by: Seafarer Gift Shop

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I was reluctant to try this because I don't like smoked cheese. But after reading the reviews decided to go for it. Sooo glad I did. The cheese was not at all overpowering and gave it a subtle smokiness that went beautifully with this tart. The only MINOR changes/additions I made were to substitue 4 shallots (because I had them on hand for the onion and add some fresh herbs from my garden: basil, lemon thyme, and oregano. Other than that I followed the recipe to the ''T' and it was a huge hit! Another great thing about this is that it lends itself to variations: adding mushrooms, or roasted red peppers, prosciutto, etc. I will be trying all since I have had a bumper crop of zucchini. There's only one thing I would do differently next time and that is to use a regular pie shell instead of the puff pastry. The puff pastry did not crisp up the way a pie shell would. Try this, it's wonderful!

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This is a delicious pie that is quick and easy to make, makes a good quantity, and can keep for a bit in the fridge. It requires fewer eggs than a quiche, which makes it healthier (and more delicious, I think. I actually didn't have puff pastry the first time I made it, so I just made it with a pie crust, which is delicious. If you are searching for a different kind of crust, I would recommend that. This is incredibly easy to make and is a vegetarian dish that could satisfy the most hearty carnivore. Enjoy!

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This took much longer than I was expecting. The recipe calls for 20 minutes of prep time; I would say closer to 45. This could be because I'm an amateur in the kitchen. Well, it was worth the wait! I went back for seconds. I used regular gouda instead of the smoked gouda because I had some left over from a recipe I made the previous weekend. Less eggy that a quiche- more like a veggie pie! Not cheesy at all.