Instructions: Sift together the flour, salt and baking powder. Grate the butter into the flour. Lightly mix with your fingertips to distribute the butter pieces throughout the flour. Marble-size lumps should remain. Mix in the milk to form a sticky dough.

Turn dough onto a lightly floured board and knead just a few times to make a smooth ball. Divide in half. Roll out half to a rectangle of approximately 8 inches by 12 inches. The exact proportion is not important.

Sprinkle the slivered tomatoes over the dough, then sprinkle the cheese. Roll out the second half of the dough to the same dimensions as the first and fit on top. Trim away any uneven edges.

Cut the dough into 2 inch squares. Carefully place the squares on ungreased baking sheets. Bake for 12 to 15 minutes until golden brown. Cool briefly on wire racks before serving. Best served warm, but can be held for several hours.

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