Fresh Tomato Tart

• 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
• 3/4 pound fresh mozzarella cheese, thinly sliced
• 1/3 cup prepared pesto
• 2 medium ripe tomatoes, thinly sliced
• Salt and pepper to taste

1. 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.
2. 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 375u0b0 for 20 minutes. Remove foil; bake 15 minutes longer. Cool on a wire rack.
3. 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.

flour, parmesan cheese, pepper, salt, cold butter, shortening, water, mozzarella cheese, pesto, tomatoes, salt

Taken from www.tasteofhome.com/recipes/fresh-tomato-tart/ (may not work)