Ingredients Jump to Instructions ↓

  1. 1-1/4 cups all-purpose flour

  2. 2 tablespoons grated Parmesan cheese

  3. 1/2 teaspoon pepper

  4. 1/4 teaspoon salt

  5. 6 tablespoons cold butter

  6. 2 tablespoons shortening

  7. 2 to 4 tablespoons ice water FILLING:

  8. 3/4 pound fresh mozzarella cheese, thinly sliced

  9. 1/3 cup prepared pesto

  10. 2 medium ripe tomatoes, thinly sliced Salt and pepper to taste

Instructions Jump to Ingredients ↑

  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. 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. 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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