Fresh tomato tart

I don't like tomatoes.  Let me rephrase that...I don't like tomatoes plain, by themselves, or super chunky.  So when I was served a piece of Fresh Tomato Tart, I was somewhat hesitant at first.  Until I took my first bite.  This recipe is from a popular deli in the Portland area, and is sooooo yummy!

Fresh Tomato Tart

Yields 8-10 servings

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

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 waxed paper; invert dough into dish.  Press dough into bottom and up sides; flute edges.

Bake 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.