Fresh Tomato Tart

"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."
 
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Ready In:
1hr 10mins
Ingredients:
12
Serves:
8-10
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
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