Will go down in history as the first course that time we threw an all-from-our-garden dinner party for 8 on $10 (the chevre, which was on sale). Followed much of the advice - a layer of chevre on the bottom instead of yucky mozzarella, fresh, homemade pesto, resting fresh-from-the-garden cherry tomatoes on paper towels then piling them into the shell. The crust was the best part - flaky and flavorful! Didn't have vegetable shortening so used solid coconut oil (Trader Joe's). While the flavor was delicious, it was soggy, and I will definitely not repeat. And, as also recommended, I baked it after I assembled it. I sprinkled the crust with parmesean as soon as it came out of the oven, and then let it cool completely. I really wanted this to work, and tried to learn from other reviewers. Also want good quality tomatoes and mozzarella. I think that, plus draining the tomatoes a bit on paper towels, were key to taking this dish over the top from just plain good to outstanding. So good! I followed others' advice and popped the finished product into the oven for a few minutes to melt the mozzarella a bit. The texture was perfect, crisp on bottom, mellow and succulent on top! I also dried my tomato slices with paper towels first. I followed the advice to seal the tart shell with thinly sliced provolone before layering the other ingredients. Terrific use of those heirloom treasures. Big problem is using this terrific tart shell with raw ingredients. Tomato slices were too thick, try 1/4 inch vs 3/4. Arrange one third of tomato slices, overlapping, on top of cheese. Arrange one third of mozzarella in bottom of shell and drizzle with one third of pesto. Remove side of pan and slide shell onto a platter. Carefully remove foil and weights and bake until golden, about 15 minutes more. Line shell with foil and fill with pie weights or rice. Lightly prick tart shell all over with a fork. Roll rolling pin over top of pan to trim dough flush with rim. Roll 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. Chill, wrapped in plastic wrap, until firm, about 1 hour. Gather both portions of dough into 1 ball, then pat into a disk. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Turn out dough onto a work surface and divide into 2 portions. (Do not overwork dough, or it will become tough.) Step 3 Gently 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. Drizzle 2 tablespoons ice water over and gently stir with a fork (or pulse in food processor) until incorporated. Blend 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.
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