Showing posts with label tomato tart. Show all posts
Showing posts with label tomato tart. Show all posts

Thursday, August 31, 2017

Fresh Tomato Tart #recipe @LucyBurdette

LUCY BURDETTE: I was thinking of making a southern tomato pie, a la Paula Dean, as our tomatoes are coming in thick and fast. But reading the recipe, a cup of mayonnaise? And all that cheese and butter and salt? Fortunately, an email came into my inbox from David Lebovitz, and he had a link to a rustic tomato tart. And then I remembered a high calorie version I'd prepared with puff pastry. I decided I could combine the three and hopefully come up with something delicious. I used David Lebovitz's tart dough (though with less salt,) which is easier than a piecrust. And the whole thing is less overwhelming than a Southern mayonnaise pie!


Two large ripe tomatoes, sliced thinly
Fresh basil, as much as you please (8-12 leaves), sliced
One shallot or a bunch of green onions, chopped
About 3/4 of a cup grated cheese (I used the end of a fresh mozzarella ball and some Swiss)
Grated fresh Parmesan for the top
2 tablespoons mayonnaise (or even less)
2 teaspoons mustard of your choice (I used my favorite Kozlic's Amazing maple)
Several drops or more Tabasco

For the crust

One and a half cups flour
4 1/2 ounces unsalted butter
Pinch of salt
One large egg
2 to 3 tablespoons cold water

Cut the butter into the flour. I did this using my food processor. Mix the egg with 2 tablespoons of water and beat together. Add this to the food processor and pulse until the batter holds together. Here's where you can add more water if you need, I did not. Roll this out between a sheet of parchment paper on the bottom and a piece of waxed paper on top. And transfer it to a baking sheet on the parchment paper and peel off the waxed paper.

Mix mayo with mustard. Spread the mayonnaise mustard mixture onto the bottom of the tart, leaving the outside edges bare. Arrange the chopped shallots over the mayo, followed by tomato slices and basil. Sprinkle the cheese over the top and fold in the edges. Bake at 385 until brown and bubbly, 30-35 minutes.

Lucy Burdette writes the Key West food critic mysteries--find them wherever books are sold! Find her on FacebookTwitter, and Pinterest--Instagram too...

Thursday, October 2, 2014

Easy as Pie Tomato-Leek Tart #Recipe @LucyBurdette

LUCY BURDETTE: At the point in the garden in which we had gorgeous tomatoes, decent-sized leeks, and nice basil, the idea of a tomato-leek tart came to mind. If you're lucky, you'll be hitting the end of the tomato season too about now--and ready to try this tart!

Because of my writing deadlines, I didn't have time to make a French crust, so I settled on pre-made puff pastry.

I think this could also be made with plum tomatoes in winter without suffering too much. We had it for supper with green beans and salad. You could also cut it into smaller pieces and serve as an hors d'oeuvres.


1 sheet of frozen puff pastry, thawed
1 1/2 Tablespoons sour cream
1  teaspoon Dijon mustard
Freshly ground black pepper
3 small leeks, white and green parts only
1 Tablespoon olive oil
2-3 large or 5-6 small tomatoes, sliced 1/4-inch thick
1 cup cheddar cheese
8 to 10 small basil leaves, chopped


Preheat oven to 400 degrees F. On a lightly floured surface, roll out the puff pastry about 9 by 12 inches and move it to a parchment-lined baking sheet.

Clean the leeks well, and then chop. Saute them for a few minutes in olive oil until soft. Mix the leeks with the sour cream and mustard. Spread this mixture evenly over pastry and then make a little fort around the edges of the pastry to hold ingredients in. 

Sprinkle cheddar cheese and ground pepper over all and refrigerate while you prepare the tomatoes.


Cut the tomatoes into slices and chop the basil.

 Top the prepared pastry with sliced tomatoes, sprinkle with chopped basil. 

Bake until the edges are crisp, about 25 minutes.

This is by no means a low-cal dinner (I made the mistake of reading the pastry box after we ate), but it's not time-consuming and it looks and tastes like a million dollars.

You might want to alter things a bit by trying Boursin cheese in place of the sour cream mixture, or adding the basil at the end if you like a stronger flavor.

Honestly, the two of us had to hold ourselves back from eating the whole tray at one sitting. 

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