Tomato, Fresh Mozzarella and Roasted Garlic Tarts

Pie Crust Directions:

(Or Use store bought Pillsbury Rolled up pie crust and move to Tart Directions)
2 1/2 cups all-purpose flour
1/4 teaspoon fine salt
3 tablespoons granulated white sugar
1/4 cup vegetable shortening, cold
12 tablespoons butter, cold and cubed
1/4 cup to 1/2 cup ice water

Directions

In a large mixing bowl, sift together the flour, salt and sugar.

Add the shortening and break it up with your hands as you start to coat it all up with the flour.

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.

Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball.

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.

Tart Directions:

Using one pie crust, and leaving a 1 to 1 ½ inch margin at the edge -begin layering sliced tomatoes and cheese, alternating every other one with tomato, cheese, etc.

Fold up the margin of crust over top of the tomatoes and cheese, pinching to hold together (like pleats).

Tuck in garlic slices so there’s one in each bite. Brush all with olive oil and sprinkle with salt and pepper.

Bake at 350º for 15 minutes then rotate pan 180º and bake an additional 15 minutes or until crust is nicely browned.

Optional – drizzle with pesto and/or shredded basil.

Heavenly!