Torta di Pomodoro e Basilico

Torta di Pomodoro e Basilico, or Tomato and Basil Tart, is similar to a pizza, but uses shortcrust pastry instead of yeast dough.

Ingredients:
FOR THE CRUST:
1 1/2 cups flour
1/2 tsp salt
1/2 cup butter
3-5 Tbs. cold water
2 Tbs. extra virgin olive oil

FOR THE FILLING:
1 cup mozzarella cheese, sliced as thinly as possible
12 leaves of fresh basil
4-5 medium tomatoes, cut into 1/4 inch slices
4 Tbs. grated parmesan cheese

~Make the pastry by placing the flour and salt in a mixing bowl. Using a pastry blender, or two knives, cut the butter into the dry ingredients until the mixture resembles coarse meal. Add 3 Tbs. water, and combine with a fork until the dough holds together. If it is too crumbly, add a little more water.
Gather the dough into a ball and flatten it into a disk. Wrap in greaseproof paper and refrigerate for at least 40 minutes. Preheat oven to 375 F.
Roll the pastry out between two sheets of greaseproof paper to a 1/4 inch thick. Line an 11-inch tart or pie pan with the pastry dough, trimming the edges evenly. Refrigerate for 20 minutes. Prick the bottom all over with a fork.
Live the pastry with a sheet of baking parchment paper. Fill with dried beans. Place the pie pan on a baking tray and bake for about 15 minutes. Remove from the oven. Leave the oven on.
Remove the beans and paper. Brush the pastry with oil. Line with mozzarella. Tear half of the basil into pieces, and sprinkle on top of the cheese.
Arrange the tomato slices over the cheese. Dot with the remaining whole basil leaves. Sprinkle with salt and pepper, Parmesan cheese, and oil. Bake for about 35 minutes. If the cheese exudes a lot of liquid during baking, tilt the pan and spoon it off to keep the pastry from becoming soggy. Serve hot or at room temperature.