Tomato Basil Tart

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.