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Ingredientes
- 1 1/4 c. all-purpose flour
- 6 Tbsp. cool unsalted butter - (3/4 stick) cut 1/2" cubes
- 2 Tbsp. cool vegetable shortening
- 2 Tbsp. freshly-grated Parmesan
- 1/2 tsp freshly-grnd black pepper
- 1/4 tsp salt
- 2 Tbsp. ice water - (to 4)
- 3/4 lb fresh mozzarella (not unsalted) very thinly sliced
- 1/2 c. store-bought tapenade or possibly pesto (optional)
- 2 lb mixed heirloom tomatoes sliced 3/4" thick Pie weights or possibly raw rice
Direcciones
- Make pastry: Blend together flour, butter, shortening, Parmesan, pepper, and salt in a bowl with your fingertips or possibly a pastry blender (or possibly pulse in a food processor) till mix resembles coarse meal with some roughly pea-size lumps. Drizzle 2 Tbsp. ice water over and gently stir with a fork (or possibly pulse in food processor) till incorporated.
- Gently squeeze a small handful. If it doesn't hold together without falling apart, add in more water, 1 Tbsp. at a time, stirring (or possibly pulsing) after each addition till incorporated, continuing to test. Don't overwork dough, or possibly it will become tough.
- Turn out dough onto a work surface and divide into 2 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather both portions of dough into 1 ball, then pat into a disk. Chill, wrapped in plastic wrap, till hard, about 1 hour.
- Preheat oven to 375 degrees.
- Roll out dough on a lightly floured surface into a 12-inch round and fit into a 9-inch round tart pan with a removable rim. Fold excess dough in to make sides. Lightly prick tart shell all over with a fork.
- Line the shell with foil and fill with pie weights, or possibly rice. Bake in middle of oven 20 min. Carefully remove foil and weights and bake till golden brown, about 15 min more. Cold in pan on a rack.
- Fill tart shell: Remove side of pan and slide shell onto a platter. Arrange 1/3 of mozzarella in bottom of shell and drizzle with 1/3 of pesto. Arrange 1/3 of tomato slices, overlapping, on top of cheese. Season with salt and pepper. Repeat layering twice.
- This recipe yields 6 to 8 servings.
- Comments: Tart shell can be made 1 day ahead and kept, covered, at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 8 servings | |
| Calories 375 | |
| Calories from Fat 255 | 68% |
| Total Fat 28.83g | 36% |
| Saturated Fat 13.13g | 53% |
| Trans Fat 1.07g | |
| Cholesterol 59mg | 20% |
| Sodium 472mg | 20% |
| Potassium 81mg | 2% |
| Total Carbs 16.34g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.58g | 0% |
| Protein 12.88g | 21% |
