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Pie Crust Directions:
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(Or Use store bought Pillsbury Rolled up pie crust and move to Tart Directions)
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2 1/2 cups all-purpose flour
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1/4 teaspoon fine salt
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3 tablespoons granulated white sugar
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1/4 cup vegetable shortening, cold
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12 tablespoons butter, cold and cubed
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1/4 cup to 1/2 cup ice water
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Directions
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In a large mixing bowl, sift together the flour, salt and sugar.
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Add the shortening and break it up with your hands as you start to coat it all up with the flour.
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Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn't get too soft, until the mixture is crumbly, like very coarse cornmeal.
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Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball.
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When it comes together, stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the refrigerator for about 30 minutes. On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie.
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Tart Directions:
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Using one pie crust, and leaving a 1 to 1 1/2 inch margin at the edge -begin layering sliced tomatoes and cheese, alternating every other one with tomato, cheese, etc.
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Fold up the margin of crust over top of the tomatoes and cheese, pinching to hold together (like pleats).
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Tuck in garlic slices so there's one in each bite. Brush all with olive oil and sprinkle with salt and pepper.
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Bake at 350u00b0 for 15 minutes then rotate pan 180u00b0 and bake an additional 15 minutes or until crust is nicely browned.
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Optional - drizzle with pesto and/or shredded basil.
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Heavenly!
