Peppery Parmesan Tomato Tart

[Guest guest]

The name is not just a mouthful, so is the dish! It is truly gourmet

with amazing flavors. It takes a bit of time to cook but it is well

worth it, and you can prepare the tart ahead of time.

 

Ingredients

Tart:

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

1/2 teaspoon black pepper

1/4 teaspoon salt

2 to 4 tablespoons ice water

Filling:

3/4 lb mozzarella, thin (not cubes or chunks)

1/2 cup pesto

2 lb tomatoes (mixed heirlooms are my suggestion), sliced 3/4 inch

thick

 

Make pastry: Blend together flour, butter, shortening, parmesan,

pepper, and salt in a bowl with your fingertips or a 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

blended.

Gently squeeze a small handful: If it doesn't hold together without

falling apart, add more water, 1 tablespoon at a time, stirring (or

pulsing) after each addition until blended, 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. 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°F.

 

Roll out dough on a lightly floured surface into a 12-inch round and

fit into a 9-inch round pan. 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:

• Tart shell can be made 1 day ahead and kept, covered, at room

temperature.

 

Source:Gourmet Entertains