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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To Make Pastry: Blend together flour, butter, shortening, parmesan, pepper and salt in a bowl with your fingers or 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 food processor) until incorporated. | 2. Gently squeeze a small handful of dough: 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, continuing to test. (Do not overwork dough, or 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, until firm, about 1 hour. | 3. Preheat oven to 375 degrees F. Roll out dough on a lightly floured surface into a 12-inch found 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 middle of oven 20 minutes. Carefully remove foil and weights and bake until golden, about 15 minutes more. Cool in pan on a rack. | 4. Fill tart shell: Remove side of pan and slide shell onto a platter. Arrange one third of mozzarella in bottom of shell and drizzle with one third of pesto. Arrange one third of tomato slices, overlapping, on top of cheese. Season with salt and pepper. Repeat layering twice. | 5. Serve at room temperature. | 6. Note: Tart shell can be made 1 day ahead and kept, covered, at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1 1/4	1/4		806.9352	0.0	179.5204	4.5333
butter	3/8	cup	unsalted cut	610.3463	0.0511	0.7236	69.0449
vegetable shortening	2	tablespoons		230.4	0.0	0.0	25.6
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
salt	1/4	teaspoon		-	-	-	-
ice water	2 -4	tablespoons		0.0	0.0	0.0	0.0
mozzarella cheese	3/4	lb	sliced unsalted	1102.2308	92.601	46.1304	60.7928
pesto sauce	1/2	cup		526.68	12.7134	12.3858	47.376000000000005
heirloom tomato	2	lb	sliced mixed	806.9352	0.0	179.5204	4.5333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.