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1
Make pastry: 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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2
Drizzle 2 tablespoons ice water over and gently stir with a fork (or pulse in food processor) until incorporated.
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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.
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4
Do not overwork dough, or it will become tough.
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5
Turn out dough onto a work surface and divide into 2 portions.
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6
With heel of your hand, smear each portion once in a forward motion to help distribute fat.
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7
Gather both portions of dough into 1 ball, then pat into a disk.
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8
Chill, wrapped in plastic wrap, until firm, about 1 hour.
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9
Preheat oven to 375 degrees F.
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10
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.
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11
Fold excess dough in to make sides.
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12
Lightly prick tart shell all over with a fork.
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13
Line the shell with foil and fill with pie weights, or rice.
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14
Bake in middle of oven 20 minutes.
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15
Carefully remove foil and weights and bake until golden, about 15 minutes more.
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16
Cool in pan on a rack.
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17
Fill tart shell: Remove side of pan and slide shell onto a platter.
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18
Arrange 1/3 of mozzarella in bottom of shell and drizzle with 1/3 of pesto.
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19
Arrange 1/3 of tomato slices, overlapping, on top of cheese.
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20
Season with salt and pepper.
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21
Repeat layering twice.
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22
Cook's note: Tart shell can be made 1 day ahead and kept, covered, at room temperature.
