Tomato Tart with Black Pepper Parmesan Crust

Crust:
310 mL all-purpose flour
125 mL cold unsalted butter, cut into 1/2-inch cubes
30 mL freshly grated parmesan
2 mL black pepper
1 mL salt
2 to 4 tablespoons ice water  

Filling:
80 mL mozzarella cheese, shredded
30 mL chopped fresh basil, plus extra for garnish
4 to 6 plum tomatoes, sliced 1/4-inch
2 mL salt
1 mL black pepper
60 mL extra virgin olive oil
Basil, chopped for garnish


Directions:

1. Preheat oven: 400 degrees F.
2. Line loose bottom tart pan with dough rolled out 1/8-inch thick.
3. Spread bottom of pastry with shredded cheese and sprinkle with basil. Cover with tomato slices, arranging to cover as evenly as possible. Sprinkle tomatoes with salt and pepper and drizzle with olive oil.
4. Bake 20 to 30 minutes. Watch carefully. When crust is golden and cheese is bubbly, remove.
5. Garnish with fresh basil. Slice in wedges and serve warm.