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1
In a large bowl pour the flour, making a well, and start adding the small butter pieces.
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2
Add egg, sugar, salt and water. With your fingertips work all the ingredients until they resemble breadcrumbs.
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3
Blend all ingredients until smooth, pushing with the heel of your hand and form into a ball of dough.
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4
Wrap with cling film and chill in the refrigerator for about 30 minutes.
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5
On a floured work surface, roll out dough into a large round.
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6
Prepare a tart pan with removable bottom, transfer the dough on a rolling pin, drape it over the tart pan pressing dough onto bottom and edge.
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7
Trim the edge and chill for 30 minutes.
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8
With a fork prick the bottom of the pastry, line the shell with waxed paper and fill with pie weights or beans.
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9
Partially bake for about 8-10 minutes.
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10
Remove the weights and paper to continue baking for about 5 more minutes. It's okay if it's not golden brown at this point, it's going to continue baking with the filler later.
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11
Let it cool before filling. Spread a thin layer of pesto over the crust and the break mozzarella into pieces over the sauce and cover the top with sliced tomatoes.
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12
Bake again for about 10 minutes or until tomatoes are tender and cheeses is melted.
