⅔ cup whole wheat ﬂour
⅓ cup all-purpose ﬂour
½ cup cold butter
4-5 Tbsp cold water
4 plum tomatoes
3 cups (12 ounces) shredded part-skim mozzarella cheese
½ cup fresh basil leaves, thinly sliced
1 Tbsp olive oil
¼ tsp. salt
⅛ tsp. pepper
- 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-inch ﬂuted tart pan with a removable bottom. Transfer pastry to pan; trim even with edge. Bake at 350°F 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.