Elephant's Tomato Tart

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1 recipe (yield 4-5) homemade buttermilk bisquit dough
3-4 medium large tomatoes, coarsely chopped
5 grinds of fresh pepper
8-10 fresh basil leaves, coarsely chopped or 2 tsp pesto
1 cup shredded swiss cheese
1 cup shredded cheddar cheese
3/4 cup mayonnaise
Fresh basil leaves for garnish

Preheat oven to 400 degrees.

Grease a 10 inch glass pie plate and set aside. Prepare the dough but do not form individual bisquits. Place dough on a lightly floured surface and roll it into 1/4 inch thickness or a 12 inch circle.

Ease the dough into the prepared pie plate and pinch edges to form a rim. Bake until it starts to color, about 8 minutes.

Remove from oven, let rest 2-3 minutes, then press firmly on the dough to remove any air. Fill the crust 2/3 full with the chopped tomatoes and sprinkle with pepper and chopped basil or pesto.

Meanwhile, in a bowl, combine the cheeses and mayonnaise until well blended, then press the mixture over the chopped tomatoes and return to the oven for 10 minutes or until hot and bubbly.

Slice and serve warm or at room temperature, garnish with fresh basil leaves.

From Elephant's Deli Portland, Oregon

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