Fresh Tomato Tart

• Buttermilk Pastry
• 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
• Tomato-Basil filling
• 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

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.

buttermilk, allpurpose, baking powder, sugar, salt, butter, cold buttermilk, tomatobasil, tomatoes, fresh basil, salt, cheddar cheese, swiss cheese, mayonnaise

Taken from www.food.com/recipe/fresh-tomato-tart-231998 (may not work)