Crust:
¾ tsp sea salt
½ cup a/p flour
½ cup whole wheat flour
¼ cup butter (1 stick), chilled
2 Tbsp grated parmesan
2 Tbsp ice water
Filling:
6 oz mozzarella, shredded
3 Tbsp fresh basil, chopped
6 small heirloom tomatoes, sliced and patted dry
Salt & pepper
Chopped basil for garnish

Prepare crust by combining dry ingredients and parmesan; cut in butter and process (by machine or with pastry cutter) until texture resembles meal. Blend in ice water. You should now have a ball of dough. Put it in a 9” tart pan and press into bottom and sides. Refrigerate for 20 minutes.

Preheat oven to 350. Cover the tart shell with foil or parchment and blind bake, using pie weights, for 15 minutes. Remove foil and weights. Cover crust with mozzarella and sprinkle with basil. Layer tomato slices over cheese, overlapping. Sprinkle with salt and freshly ground pepper. Bake 10-15 minutes longer, until cheese bubbles. Before serving, garnish with remaining basil. Serve warm or room temperature. -kp