We first shared this classic Elephants Delicatessen recipe in the R.S.V.P. Letters to the Editor section of a June 1984 issue of Bon Appétit magazine. We sometimes serve tomato tarts in individual ramekins at our flagship store on NW 22nd, but this larger version is great for serving a group–and the perfect recipe to make when you have a garden full of tomatoes.
Time: 1hr 10mins, 25 minutes hands on
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
- Preheat oven to 400 degrees.
- Combine flour, baking powder, sugar, and salt in large bowl.
- Cut in butter with pastry blender or two knives until mixture resembles coarse meal.
- Gradually mix in buttermilk until dough just comes together.
- Roll dough out between two sheets of waxed paper to fit a shallow 3-quart baking dish. (You can also use the dough to make individual tomato pies.)
- 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.
- 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.