Tomato Tart With Pesto And Mozzarella

• Dough
• 1 2/3 cups sifted flour
• 7 tablespoons cold butter, diced
• 1 egg, beaten
• 2 teaspoons water
• 1 teaspoon sugar
• 1 teaspoon salt
• Filling
• 2 cups variation of small tomatoes
• 1 mozzarella ball
• 1 cup pesto
• coarse salt to taste

1. In a large bowl pour the flour, making a well, and start adding the small butter pieces.
2. Add egg, sugar, salt and water. With your fingertips work all the ingredients until they resemble breadcrumbs.
3. Blend all ingredients until smooth, pushing with the heel of your hand and form into a ball of dough.
4. Wrap with cling film and chill in the refrigerator for about 30 minutes.
5. On a floured work surface, roll out dough into a large round.
6. Prepare a tart pan with removable bottom, transfer the dough on a rolling pin, drape it over the tart pan pressing dough onto bottom and edge.
7. Trim the edge and chill for 30 minutes.
8. With a fork prick the bottom of the pastry, line the shell with waxed paper and fill with pie weights or beans.
9. Partially bake for about 8-10 minutes.
10. Remove the weights and paper to continue baking for about 5 more minutes. It's okay if it's not golden brown at this point, it's going to continue baking with the filler later.
11. Let it cool before filling. Spread a thin layer of pesto over the crust and the break mozzarella into pieces over the sauce and cover the top with sliced tomatoes.
12. Bake again for about 10 minutes or until tomatoes are tender and cheeses is melted.

dough, flour, cold butter, egg, water, sugar, salt, filling, variation, mozzarella ball, pesto, salt

Taken from food52.com/recipes/23955-tomato-tart-with-pesto-and-mozzarella (may not work)