Ingredients
2/3 cup whole wheat flour1/3 cup all-purpose flour1/2 cup cold butter4 to 5 tablespoons cold water4 plum tomatoes3 cups shredded part-skim mozzarella cheese, divided1/2 cup fresh basil leaves, thinly sliced1 tablespoon olive oil1/4 teaspoon salt1/8 teaspoon pepper
Preparation
In a large bowl, combine the flours; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes or until easy to handle.
On a lightly floured surface, roll out pastry to fit a 9-in. fluted tart pan with a removable bottom. Transfer pastry to pan; trim even with edge. Bake at 350° for 13-15 minutes or until lightly browned. Meanwhile, thinly slice the tomatoes; place on paper towels to drain.
Sprinkle 2 cups cheese into the crust; top with basil. Set three tomato slices aside; arrange remaining slices in a slightly overlapping pattern around edge of tart. Drizzle with oil; sprinkle with salt and pepper. Sprinkle remaining cheese in center of tart; top with reserved tomato slices.
Bake for 25-30 minutes or until crust is crispy and cheese is melted. Let stand for 15 minutes before serving.
