Fresh Tomato Tart with Pesto and Mozzarella~

Adapted from Gourmet


1 1/4 cups flour

3/4 stick (6 tablespoons) cold butter, cut into 1/2 inch cubes

2 tablespoons shortening, cut into 4 pieces

2 tablespoons grated Parmesan cheese

1/4 teaspoon salt

2-4 tablespoons ice water


4 slices of Provolone cheese

1 pound fresh mozzarella, thinly sliced

1/2 cup pesto

1 1/2 pounds fresh heirloom or garden tomatoes, cut into 1/3 inch slices

Salt and freshly ground pepper

In food processor, combine flour, Parmesan and salt. Pulse in butter and shortening till mixture looks like coarse meal with a few pea sized lumps. Drizzle in 2 tablespoons of ice water while pulsing till incorporated. Squeeze a handful of dough, and if it doesn't hold together, add one more tablespoon of water and repeat with one more tablespoon only if needed.

Form dough into a flat disk, wrap in plastic and refrigerate about an hour.

Preheat oven to 375º. Roll dough into a 12 inch round and fit into a 9 inch tart pan with removable bottom. Trim edges.  

Line shell with parchment paper and pie weights, rice or dried beans.  Bake for 20 minutes, then remove paper and weights and bake another 10 minutes or till lightly browned.  Remove from oven and line bottom of tart with a single layer of Provolone. Allow to cool completely.

Remove sides of pan and place tart on a serving plate.  Arrange half the mozzarella on the bottom of the tart, followed by half the pesto, then half the tomatoes. Sprinkled with salt and pepper and repeat.