4 c. all purpose flour
3 tbsp. baking powder
1 tbsp. sugar
1 tsp. salt
3/4 c. (1 1/2 sticks) butter
1 1/4 c. buttermilk

TOMATO-BASIL FILLING:

12 med. tomatoes (about 3 3/4 lb.), diced
2 c. chopped fresh basil leaves or 1 c. prepared pesto
1 tsp. salt
4 c. grated Cheddar cheese
4 c. grated Swiss cheese
1 1/2 c. mayonnaise, preferably homemade

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 two sheets of waxed paper to fit shallow 3-quart baking dish.

Peel off 1 sheet of 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, spreading evenly. Blend cheeses and mayonnaise. Pat evenly over tomato mixture. Bake until filling is heated through and cheese melts, 20 to 25 minutes. Serve tomato tart immediately. Serves 8.