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.
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.