Recipe by Leslie in Texas
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.
Top Review by tec1944
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.
- 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 See How It's Made
- 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.