Heirloom Tomato Tart

Name: Heirloom Tomato Tart
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 296 milliliters all-purpose flour; 907 grams mixed heirloom tomatoes, sliced 3/4 inch thick; 2 Tbsps ice water; 340 grams fresh mozzarella (not unsalted), very thinly sliced; 2 Tbsps freshly grated parmesan; 118 milliliters pesto; 0 teaspoons salt; 6 Tbsps 3/4 stick cold unsalted butter, cut into 1/2-inch cubes; 2 Tbsps cold vegetable shortening

One portion of this dish contains roughly 14g of protein, 28g of fat, and a total of 388 calories. This recipe serves 8. This recipe covers 13% of your daily requirements of vitamins and minerals. If you have pepper, mozzarella, pesto, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

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.

Ingredients you will need

Shortening

Parmesan

Butter

Pepper

All Purpose Flour

Salt

Equipment you will use

Food Processor

Blender

Bowl

Drizzle 2 tablespoons ice water over and gently stir with a fork (or pulse in food processor) until incorporated.

Ingredients you will need

Water

Equipment you will use

Food Processor

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 incorporated, continuing to test. (Do not overwork dough, or it will become tough.)

Ingredients you will need

Dough

Water

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.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Preheat oven to 375°F.

Equipment you will use

Oven

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.

Ingredients you will need

Dough

Roll

Equipment you will use

Tart Form

Roll rolling pin over top of pan to trim dough flush with rim. Lightly prick tart shell all over with a fork.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Frying Pan

Line shell with foil and fill with pie weights or rice.

Ingredients you will need

Rice

Equipment you will use

Aluminum Foil

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.

Equipment you will use

Oven

Aluminum Foil

Frying Pan

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.

Ingredients you will need

Salt And Pepper