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Heirloom Tomato Tart

List of Ingredients





6 to 8 servings

--BLACK PEPPER PARMESAN PASTRY--
1-1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
2 tablespoons cold vegetable shortening
2 tablespoons freshly grated parmesan cheese
1/2 teaspoon black pepper
1/4 teaspoon salt
2 to 4 tablespoons ice water
--FILLING--
3/4 pound fresh mozzarella (not unsalted), very thinly sliced
1/2 cup pesto
2 pounds mixed heirloom tomatoes, sliced 3/4 inch thick (see note)



Recipe



To make pastry: Blend together flour, butter, shortening, parmesan, pepper
and salt in a bowl with your fingers or pastry blender (or pulse in a food
processor) until mixture resembles coarse meal with some roughly pea-size
lumps. Drizzle 2 tablespoons ice water over and gently stir with a fork (or
pulse in food processor) until incorporated.

Gently squeeze a small handful of dough: If it doesn't hold together without
falling apart, add more water, 1 tablespoon at a time, stirring (or pulsing)
after each addition until incorporated, continuing to test. (Do not overwork
dough, or it will become tough.) Turn out dough onto a work surface, and
divide into 2 portions. With heel of your hand, smear each portion once in a
forward motion to help distribute fat. Gather both portions of dough into 1
ball, then pat into a disk. Chill, wrapped in plastic wrap, until firm,
about 1 hour.

Preheat oven to 375 degrees. Roll out dough on a lightly floured surface
into a 12-inch round and fit into a 9-inch round tart pan with a removable
rim. Roll rolling pin over top of pan to trim dough flush with rim. Lightly
prick tart shell all over with a fork. Line shell with foil and fill with
pie weights or rice. Bake in middle of oven 20 minutes. Carefully remove
foil and weights and bake until golden, about 15 minutes more. Cool in pan
on a rack.

Fill tart shell: Remove side of pan and slide shell onto a platter. Arrange
one third of mozzarella in bottom of shell and drizzle with one third of
pesto. Arrange one third of tomato slices, overlapping, on top of cheese.
Season with salt and pepper. Repeat layering twice.

Note: Heirloom tomatoes are sold at farmers markets and some specialty
markets such as Whole Foods. Good-quality regular tomatoes can be
substituted.

(From Gourmet magazine.)