Lunch: Fresh Tomato Tart Recipe

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

Instructions

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.

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