Thursday, September 10, 2020

Easiest Tomato Tart @LucyBurdette

LUCY BURDETTE: Yay! It's tomato season here in Connecticut and we are having ripe tomato everything! For a little background on today's recipe, we were having guests over for cocktail hour after a grinding few weeks of finishing a book. (Key West food critic mystery #11!) I wanted the recipe to be easy, delicious, and hopefully fine for our dinner hour too. This checked every box...


1 cup ricotta
1/2 cup grated Parmesan cheese
1 small red onion or shallot
3 medium or 2 large ripe tomatoes
8-10 basil leaves
1 teaspoon sharp French mustard
I box good quality puff pastry

I like Dufour's classic puff pastry, which is in the freezer section of our local Bishop's market. You do have to remember to move it to the refrigerator a few hours or even a day ahead so it thaws.

Slice the tomatoes and set them on paper towels to drain.

Mix the ricotta with the mustard. Sliver the basil, grate the Parmesan and add those too. Grind in black pepper to taste.

Meanwhile, unfold your puff pastry onto a large sheet of parchment paper. Pinch the edges around the rectangle to make a border and prick the pastry all over with a fork.

Spread the ricotta mustard mixture onto the bottom of the tart, leaving the outside edges bare. 

Arrange the sliced onion over the ricotta, followed by tomato slices and more basil if you like. Sprinkle a bit more Parmesan cheese over the top. 

Bake at 385 until brown and bubbly, 30-35 minutes. Use a pizza cutter to slice into squares--this is quite delicious at room temperature so great to make ahead! 

Lucy Burdette writes the Key West food critic mystery series, featuring fiesty food critic Hayley Snow. THE KEY LIME CRIME is available now!

You can order it at an independent bookstoreBarnes and Noble, Amazon, and anywhere books are sold!

"Hayley and Nathan make an appealing pair, and the food descriptions and Key West atmosphere are equally enticing—a sure bet to draw readers of foodie mysteries."


And super-psyched to see the new book chosen for one of the best new books in Woman's World!

Please follow Lucy on FacebookInstagramBookbub, or Twitter!


  1. Juicy beefsteak tomatoes have just arrived in the Lower Keys and I was dreaming about Tomato Pie while reading your No. 4 book. We must be on the same wave length!

    1. I love tomato pie in any form, but the secret is the ripe tomatoes. Go for it Nancy!

  2. Love a good tomato pie. This tart looks so simple. And I’m glad to see red onion added! Gives it some zest. Thanks for sharing

  3. I have tomatoes coming out of my ears right now, and this looks fabulous! Thanks, Lucy!

  4. Fantastic recipe, Lucy. And congrats on Woman's World Book Club! Yippee!MJ

  5. This does sound delicious!
    A tip with puff pastry--if you cut a 1/4" border around the outside edge (not cutting all the way through, of course), then prick the remaining dough, you will miraculously have a nifty crust edge appear while baking.