A delightful savory tart featuring a cheesy tomato filling and a flaky crust, perfect for brunch or a light dinner.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
In a mixing bowl, combine the mayonnaise, cheddar cheese, minced onion, basil, and black pepper. Mix until well blended and set aside.
Mixing the filling thoroughly ensures even distribution of flavors.
In another bowl, mix the flour and baking powder. Add the buttermilk and water, stirring until a dough forms.
Avoid overmixing the dough to keep it tender.
Press the dough into the bottom and sides of a lightly greased pie pan to form the crust.
Use floured fingers to prevent sticking.
Bake the crust in the preheated oven for 10 minutes, then remove it from the oven.
Pre-baking the crust prevents it from becoming soggy.
Arrange the tomato slices over the crust, covering it completely.
Overlap the slices slightly for a beautiful presentation.
Spread the cheese mixture evenly over the tomatoes and sprinkle with parmesan cheese.
Ensure the topping covers all the tomatoes for even baking.
Bake in the oven until the crust is golden and the top is bubbly, about 30-40 minutes.
Check halfway through to ensure even browning.
Let the tart cool slightly before slicing and serving.
Cooling allows the filling to set for cleaner slices.
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