Directions

• In a large bowl, combine the flours; cut in butter until crumbly.
• Gradually add water, tossing with a fork until dough forms a ball.
• Cover and refrigerate for 30 minutes or until easy to handle.
• On a lightly floured surface, roll out pastry to fit a 9-in. fluted
• tart pan with a removable bottom. Transfer pastry to pan; trim even
• with edge. Bake at 350° for 13-15 minutes or until lightly
• browned. Meanwhile, thinly slice the tomatoes; place on paper towels
• to drain.
• Sprinkle 2 cups cheese into the crust; top with basil. Set three
• tomato slices aside; arrange remaining slices in a slightly
• overlapping pattern around edge of tart. Drizzle with oil; sprinkle
• with salt and pepper. Sprinkle remaining cheese in center of tart;