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Fresh Tomato Tart

This tart is best with fresh-from-the-garden tomatoes. It's so pretty to the eye and tastes fabulous! —Julie Ferron

6-8 ServingsPrep: 25 min. Bake: 35 min.

Ingredients

1-1/4 cups all-purpose flour
2 tablespoons grated Parmesan cheese
1/2 teaspoon pepper
1/4 teaspoon salt
6 tablespoons cold butter
2 tablespoons shortening
2 to 4 tablespoons ice water
FILLING:
3/4 pound fresh mozzarella cheese, thinly sliced
1/3 cup prepared pesto
2 medium ripe tomatoes, thinly sliced
Salt and pepper to taste

Directions

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

2 of 2

Fresh Tomato Tart (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 piece) equals 361 calories, 26 g fat (14 g saturated fat), 61 mg cholesterol, 328 mg sodium, 18 g carbohydrate, 1 g fiber, 12 g protein.