Fresh Tomato Basil Tart
2/3 cup whole wheat flour
1/3 cup all-purpose flour
½ cup cold butter
4-5 T cold water
4 plum tomatoes
3 cups (12 oz) shredded part skim mozzarella cheese, divided
½ cup fresh basil leaves, thinly sliced
1 T olive oil
¼ tsp salt
1/8 tsp pepper
In large bowl, combine the flours; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes or until easy to handle.
On lightly floured surface, roll out pastry to fit a 9 in fluted tart pan with a removable bottom. Transfer pastry to pan; trim even with edge.
Bake at 350 degrees for 13-15 minutes or until lightly browned.
Meanwhile, thinly slice the tomatoes; place on paper towels to drain.
Sprinkle 2 cups cheese into crust; top with basil. Set three tomato slices aside; arrange remaining slices in a slightly over lapping pattern around edge of tart. Drizzle with oil; sprinkle with salt and pepper.
Sprinkle remaining cheese in center of tart; top with reserved tomato slices.
Bake for 25-30 minutes or until crust is crispy and cheese is melted.
Let stand for 15 minutes before serving.