"Made it for Easter dinner. Went well with ham and asparagus. I served it with whipped cream on the side rather than the berries and it complimented the richness of the tart perfectly. Will make it again and again. It was gone in 10 minutes! PS, dough was sticky and I was a bit impatient to wait the 30 minutes to chill it, so I stuck in in free"

"I don't care for lamb, but my mother-in-law loves it, so I prepared the lamb kabobs for her birthday dinner. I read the reviews before trying it and decided to bump up the red wine and red wine vinegar portions (by half). Also added a 1/2 tsp of chopped fresh oregano since I had some handy. Put in in a zip lock for two days. IT WAS DELICIOUS! I served it with her recipe for Tzatziki (also delicious, but I would hold back on the salt and taste as you add), and I made the greek panzanella salad with it. The whole dinner was easy to make and a huge hit -- had fun bbq'ing the kabobs in the snow!"