It seems that I make a lot of recipes similar to this one. I love dishes like this because they are so good the next day, cold or at room temp. This recipe is from Cooking Light (Aug 2012). Look away Melissa, I bought the pie crust. (You’ve all seen her posts.) I used tomatoes from the farmers market and the basil from Matt. I liked this tart because it also uses fontina cheese. My new favorite. Melts like butter! Basically the recipe is eggs, milk, cheese, shallots, tomatoes , fresh thyme and basil. Next time, I think I will add some greens to it.
I still have some purple potatoes to use. I have steamed & roasted them quite a few times this summer. Any ideas out there for something different to do with them? Thanks!
Lettuce Never Squash Our Love 
That looks delicious! I love fontina cheese, and you can’t go wrong with tomatoes and basil – yum!
That really looks great. I could sink my teeth into something like that.
Thanks Melissa!! I know you love that cheese too.
Thanks Sandy, I’ll make that at the lake sometime & the men can grill something! 🙂 See you soon!!
That looks so good! I will make that next week with the tomatoes I hope we get! Cooking Light I have!