Prep 30 mins
Cook 40 mins
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.
- 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
- For pastry.
- 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 paper;invert dough into dish.
- Press dough into bottom and up sides; flute edges.
- Baked 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.
this is supposed to be from Elephant's Deli in Portland, but it really doesn't taste like it. I can't imagine theirs has mayonnaise in it. the real thing has a crunchy top not gooey like this one and i would have expected it to have Parmesan in it.