HEIRLOOM TOMATO TART
by Cathy Walthers, Private Chef and Cookbook Author
Mermaid Farm Tomatoes
Makes 6 to 8 servings
For black pepper parmesan pastry
- 1 1/4 cups all-purpose flour
- 8 tablespoons cold, unsalted butter, cut into 1/2 inch cubes
- 2 tablespoons freshly grated parmesan
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 to 4 tablespoons ice water
- 3/4 pound fresh mozzarella, very thinly sliced
- 1/2 cup pesto
- 2 pounds mixed heirloom tomatoes, sliced 1/2 –inch thick
To Make Pastry:
- Blend together the flour, butter, parmesan, pepper and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size lumps. Drizzle 2 tablespoons ice water over and gently stir with a fork (or pulse in a food processor) until incorporated.
- Gently squeeze a small handful: If it doesn’t hold together without falling apart, add more water, 1 tablespoon at a time, stirring or pulsing after each addition until incorporated. Do not overwork dough, or it will become tough.
- Pat into a disk and chill, wrapped in plastic, until firm, about 1 hour.
- Preheat oven to 375. 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.
- Roll rolling pin over top of pan to trim dough flush with rim. Lightly prick tart shell all over with a fork. Line shell with foil and fill with pie weights or rice.
- Bake in the middle of oven for 20 minutes. Carefully remove foil and weights and bake until golden, about 15 minutes more. Cool in pan on a rack.
Fill Tart Shell:
Remove the side of pan and slide shell onto a platter. Arrange one third of mozzarella in bottom of shell and drizzle with one third of the pesto. Arrange one-third of the tomato slices, overlapping, on top of cheese. Season with salt and pepper. Repeat layering twice.