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Fresh Tomato Tart

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“This is the perfect showcase for fresh, ripe summer tomatoes and basil. Good as part of a brunch or a light lunch or dinner. From the R.S.V.P. Letters to the Editor section of a June 1984 issue of Bon Apetit.1 cup prepared pesto may be substituted for the fresh basil, but I prefer the fresh basil- it makes a less-greasy final product. The recipe was requested from the Elephant's Delicatessen in Portland, Oregon.”
READY IN:
1hr 10mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. For pastry.
  2. Preheat oven to 400 degrees.
  3. Combine flour,baking powder, sugar and salt in large bowl.
  4. Cut in butter with pastry blender or 2 knives until mixture resembles coarse meal.
  5. Gradually mix in buttermilk until dough just comes together.
  6. Roll dough out between 2 sheets of waxed paper to fit a shallow 3-quart baking dish.
  7. Peel off 1 sheet of paper;invert dough into dish.
  8. Press dough into bottom and up sides; flute edges.
  9. Baked until puffed and golden,about 15 minutes(if center rises, gently press down).
  10. Set crust aside;reduce oven temperature to 375 degrees.
  11. For Filling.
  12. Mix tomatoes, basil and salt.
  13. Spoon into crust.
  14. Blend cheeses and mayonnaise; pat evenly over tomato mixture.
  15. Bake until filling is heated through and cheese melts, 20 to 25 minutes.
  16. Serve tart immediately.

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