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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This tart is best with fresh-from-the-garden tomatoes. It's so pretty to the eye and tastes fabulous! Julie Ferron Ingredients:
1-1/4 cups king arthur unbleached all-purpose flour |
2 tablespoons grated parmesan cheese |
1/2 teaspoon pepper |
1/4 teaspoon salt |
6 tablespoons cold butter |
2 tablespoons shortening |
2 to 4 tablespoons ice water |
filling: |
3/4 pound fresh mozzarella cheese, thinly sliced |
1/3 cup prepared pesto |
2 medium ripe tomatoes, thinly sliced |
salt and pepper to taste |
Directions:
1. In a large bowl, combine flour, Parmesan cheese, pepper and salt; cut in the butter and shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle.
2. On a lightly floured surface, roll out pastry to fit a 9-in. fluted tart pan with removable bottom. Transfer pastry to tart pan; trim pastry even with edge. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 375° for 20 minutes. Remove foil; bake 15 minutes longer. Cool on a wire rack.
3. Remove sides of tart pan. Place crust on a serving plate. Arrange mozzarella over crust with slices overlapping. Spread with pesto. Arrange tomato slices in an overlapping pattern on top. Season with salt and pepper. Yield: 6-8 servings.
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