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 Serves: 8-10 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 Directions Prepare pastry. 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. 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.