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Old Fashioned Tomato Tart

For Pastry Shell:

  • 1 cups flour
  • 4 TBS unsalted butter, chilled, cut into cubes
  • 4 TBS vegetable shortening, chilled
  • 4 TBS freshly grated Parmigian cheese
  • tsp. freshly ground black pepper
  • tsp. salt
  • 6 to 10 TBS. ice water (as needed)

For Pesto

  • cup pine nuts
  • cup walnuts, broken into pieces
  • 2 garlic cloves, peeled
  • cup freshly grated Parmigian cheese
  • 2 cups fresh basil leaves
  • cup olive oil

For Filling

  • 8 ounces mozzarella cheese, thinly sliced
  • 6 to 8 medium tomatoes, thinly sliced
  • Extra basil leaves and cherry tomatoes (for garnish)

Instructions For Pastry Shell:

  • To make the pastry shell: Combine all ingredients except water in food processor.
  • Pulse until a coarse, meal-like consistency is formed.
  • Continue processing and add water 1 tablespoon at a time until a ball of dough is formed.
  • Wrap dough in a ball and allow to rest in the refrigerator.
  • Preheat oven to 375 degrees.
  • After dough has rested (at least 1 hour), remove from refrigerator.
  • Use a circular tart pan, 9 inches in diameter and 1 inch deep, with removable bottom.
  • Cut a piece of parchment paper or aluminum foil the size of the removable bottom.
  • Roll dough out into 12-inch round. Lift dough into pan and press down edges, trimming off any excess.
  • Pierce bottom with fork tines. Line pan with parchment or foil and fill with rice (or pie weights).
  • Place tart shell in oven and bake for 20 minutes.
  • Take shell from oven and remove pie weights and paper or foil.
  • Return shell to oven and bake until golden, about 15 minutes.
  • Remove rim of tart pan and cool pastry shell on a rack. (Tart shell may be made as much as one day in advance. Store covered at room temperature. )

To Prepare The Pesto:

  • Combine pine nuts, walnut pieces and garlic in food processor.
  • Chop ingredients coarsely.
  • Add Parmigian and basil leaves and process until leaves are chopped.
  • With processor running, add olive oil until thick paste is formed.
  • Remove from processor bowl. (Pesto may also be made in advance. Store refrigerated in a covered container with a light film of olive oil on top of the pesto. )

Instructions For Assembling Tart:

  • Place pastry shell on platter.
  • Spread pesto evenly on bottom of shell.
  • Arrange mozzarella slices in one layer evenly on top of pesto.
  • Arrange tomato slices in concentric circles on top of mozzarella, starting at outside of pastry shell.
  • Slice into wedges for serving and garnish with basil leaves and cherry tomatoes.



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