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...


  1. Looks good, Lucy! Unfortunately I don't have any tomatoes. I made your strawberry mint sorbet recently and it was yummy!

    1. So glad it turned out well Pat! I wish we were close, I would gift you with some tomatoes LOL

  2. This is so funny, Lucy! I've been thinking along exactly the same lines. Your tomato is gorgeous!

    1. The tomatoes are stunning this year, and they thank you for the compliment. Yes, when you read what's in that southern pie, it's a little shocking!

  3. Wonderful! Just the right balance of flavors without the gloppiness of so many recipes.
    A question--The oven is at 385?

    1. Paula Deen baked hers at 375, and David Lebowitz baked his at 4:25. So I split the difference and tried 385 which seemed to work well.

  4. What a wonderful way to enjoy those summer tomatoes! I love the easy crust as well!

  5. Going to try this. It looks great and I have a lot of picked tomatoes all of a sudden.

  6. Wow, yummy! Making it this weekend.