Old Fashioned Tomato Tart

For Pastry Shell:

• 1 ½ cups flour
• 4 TBS unsalted butter, chilled, cut into cubes
• 4 TBS vegetable shortening, chilled
• 4 TBS freshly grated Parmigian cheese
• ½ tsp. freshly ground black pepper
• ¼ tsp. salt
• 6 to 10 TBS. ice water (as needed)

• ¼ cup pine nuts
• ¼ cup walnuts, broken into pieces
• 2 garlic cloves, peeled
• ½ cup freshly grated Parmigian cheese
• 2 cups fresh basil leaves
• ½ cup olive oil

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

• 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. )

• 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. )

• 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.