Heirloom Tomato And Lemon Mascarpone Tart

1. 1

   Preheat the oven to 400u00b0 F.

2. 2

   In a large bowl, sift together flour and salt. Remove 1/4 cup flour to a small bowl and add the water, making a paste.

3. 3

   With a pastry cutter, cut the shortening into the flour in the large bowl. Add the paste and mix well.

4. 4

   On a floured surface, roll out the pie crust to fit an 11-inch tart pan with a removable bottom.

5. 5

   Prick the pie crust all over with a fork or use pie weights so that the crust doesn't bubble up while cooking.

6. 6

   Bake for about 15 minutes, until lightly golden, removing the pie weights after 13 minutes. Remove from the oven and cool on a wire rack.

7. 7

   In a food processor, puree the basil, olive oil, garlic and a pinch of salt. Set aside.

8. 8

   In a small bowl, mix the mascarpone cheese with the lemon juice. Once the pie crust has cooled, spread the cheese on the bottom.

9. 9

   Arrange the tomatoes on top of the cheese, sprinkle with salt and pepper and drizzle the basil oil on top. Cut into wedges and serve.

* Per serving · 4 servings · Values may vary.