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Heirloom Tomato Tart

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)242.8797
Energy (kCal)3316.4788
Carbohydrates (g)110.1009
Total fats (g)207.8845
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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.

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