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Tomato Tart
From: ElizabethDelisi
Every summer, we look forward to the ripening of the tomatoes in our garden so we can
enjoy Tomato Tart. It makes a lovely light entree, or a hearty side dish.
Crust:
2
2
1
1
2
3
cups flour
tbsp. sugar
/3 cup solid shortening
/2 tsp. salt
tsp. baking powder
/4 cup milk
Sift flour, salt, sugar and baking powder together in medium bowl. Cut shortening in
well. Stir in milk until soft dough forms. Cover and put in warm area to rise slightly
while making filling and topping.
Filling:
5
1
3
1
medium ripe tomatoes
/2 tsp. basil
/4 tsp. salt
/4 tsp. pepper
Chop tomatoes into bite-sized pieces. Toss with basil, salt and pepper.
Topping:
Mix together 1 cup mayonnaise, 1 cup grated Swiss cheese, and 1 cup grated cheddar
cheese.
Preheat oven to 450F.
Lightly grease 2-qt. baking dish. Press dough around bottom and up sides. Bake about 8-
10 minutes until crust puffs up and turns light golden brown. Remove from oven; press
down crust with back of spoon. Pour filling into crust. Add topping; spread to sides to
seal.
Turn oven down to 400F. Bake tart 15 minutes or until crust is browned and topping is
puffy and lightly browned.
About the Author: Elizabeth Delisi is the author of suspense novels SINCE ALL IS
PASSING (Avid Press, Oct. 1999) and FATAL FORTUNE (Petals of Life Publishing,
Sept. 1998). Her latest book, MIRROR IMAGES, a short story anthology, is due
out from DiskUs Publishing in March 2001.
Author's URL: http://www.elizabethdelisi.com
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