This dish was made by Anna a couple of nights ago (recipe from Epicurious), with I think the prime attraction being that you could make it with store bought frozen puff pastry dough instead of going through the trouble of making a pie dough... which would add a couple hours to the prep time. Using the puff pastry makes this at least conceivable (if not exactly "quick and easy") to do on a weeknight, as long as you are together enough to get the dough defrosted. I guess if I was trying to save time I'd defrost the dough overnight and roll it out before I went to work... and then prep the rest of the ingredients while the crust was blind baking.
With sundried tomatoes and lots of herbs this is quite a flavorful tart, but it's not overpowering. I liked it.