| Preparation time | 40 min |
| Cooking Time | 45 min |
| Ready In | 1 h 50 min |
| Level of Difficulty | Easy |
| Servings | 3 |
Ingredients
Crust:12 tablespoons (1 1/2 sticks) very cold unsalted butter, diced3 cups all-purpose flour1 teaspoon kosher salt1 tablespoon sugar1/3 cup very cold vegetable shortening6 to 8 tablespoons (about 1/2 cup) ice waterFilling:3-4 Heirloom tomatoes4 oz. burrata cheese4 large fresh basil leaves for garnishFor the pesto:1/4 cup toasted pine nuts2 cup packed basil leaves2-3 garlic clovesSalt and pepper1â„2-2/3 cup good olive oil1â„2 cup grated parmesan
Directions
- Preheat oven to 350 degrees.
- Make the dough in advance: Place the flour, salt, and sugar in a bowl and mix. Add the butter and shortening, using a pastry blender to combine thoroughly until the butter is the size of peas. Pour the ice water into the mix and continue blending with your hands, until it begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- While the dough chills, lay sliced heirloom tomatoes on a sheet tray, drizzle with olive oil, and roast for 10-15 minutes to cook out some of the liquid. Then combine ALL ingredients for pesto in a food processor and pulse until incorporated.
- Cut the dough in half (this is enough dough for two tarts, at this point you can save one ball in cling wrap in the freezer for several weeks). Roll dough piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie or tart pan, and unfold to fit the pan.
- Turn oven to 400 degrees. Place a sheet of parchment on top of the dough and fill the pan with pie weights. Bake for 12 minutes, then remove the parchment and weights and continue baking until the crust is baked through and light golden brown, about 10 minutes. Transfer to a wire rack and let cool in the tart pan.
- When tart crust is partially cooled, spread pesto first, then layer tomatoes. Top with chunks of burrata cheese and return to the oven to BROIL for 2-3 minutes, or until cheese browns. Be careful not to burn!
- Finally, slice remaining fresh basil and sprinkle on top of the finished tart. Serve!