Fresh Tomato Tart - cooking recipe

Ingredients

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

Preparation

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.