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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 10 |
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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. Ingredients:
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 |
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 |
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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