Fresh Tomato Tart
Yields 8-10 servings
Buttermilk Pastry:
4 cups all-purpose flour
3 tablespoons baking powder
1 tablespoon sugar
1 teaspoon salt
3/4 cup butter ( 1 1/2 sticks)
1 1/4 cups cold buttermilk
Tomato-Basil filling:
12 medium fresh tomatoes, diced ( about 3 3/4 lbs.)
2 cups fresh basil, chopped
1 teaspoon salt
4 cups cheddar cheese, grated
4 cups swiss cheese, grated
1 1/2 cups mayonnaise, preferably homemade
Preheat oven to 400 degrees.
Combine flour, baking powder, sugar and salt in large bowl. Cut in butter with pastry blender or 2 knives
until mixture resembles coarse meal.
Gradually mix in buttermilk until dough just comes together.
Roll dough out between 2 sheets of waxed paper to fit a
shallow 3-quart baking dish.
Peel off 1 sheet of waxed paper; invert dough into
dish. Press dough into bottom and up
sides; flute edges.
Bake until puffed and golden, about 15 minutes(if center
rises, gently press down). Set crust
aside; reduce oven temperature to 375 degrees.
For Filling:
Mix tomatoes, basil and salt. Spoon into crust. Blend cheeses and mayonnaise; pat evenly over
tomato mixture. Bake until filling is
heated through and cheese melts, 20 to 25 minutes.
Serve tart immediately.
