Heirloom Tomato Tart

• 1 1/4 cups all-purpose flourflour
• 3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubesbutter
• 2 tablespoons cold vegetable shorteningshortening
• 2 tablespoons freshly grated parmesanparmesan
• 1/2 teaspoon black pepperpepper
• 1/4 teaspoon saltsalt
• 2 to 4 tablespoons ice waterwater
• 3/4 lb fresh mozzarella (not unsalted), very thinly slicedmozzarella
• 1/2 cuppesto
• 2 lb mixed heirloom tomatoes, sliced 3/4 inch thicktomato
• pie weights or raw rice

1. 01Blend together flour, butter, shortening, 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 food processor) until incorporated.
2. 02Gently 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, continuing to test. (Do not overwork dough, or it will become tough.)
3. 03Turn 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.
4. 04Preheat oven to 375°F.
5. 05Roll 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.
6. 06Line 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.

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