1 3/4 c. flour
1 T. sugar
1/2 tsp. salt
3/4 cup plus 2 T. unsalted cold butter, cut into chunks
2 T. ice water
1 lb. fresh mozzarella
3/4 pound ripe tomato, cored and cut into 1/4 inch slices
2 or 3 cloves garlic, peeled and minced
Salt and pepper to taste
Dried oregano to taste
Olive oil to taste
To make crust: In the bowl of a food processor fitted with a metal blade, process flour, sugar and salt to combine. Add butter and process until it is cut into pea-sized chunks. With the machine running, add water through the feed tube; process just until dough starts to clump. Remove dough from bowl. With floured hands, pat dough into a disc. Refrigerate for 1 hour.
On a lightly floured surface, roll dough into a circle large enough to fit into an 11 or 12 inch French tart pan. Line pan with dough; trim excess. Brush crust with Dijon mustard.
To make filling: Cut cheese in 1/4-inch slices. Pat dry. Arrange in a spiral pattern in bottom of tart pan. Top with tomatoes. Season with garlic, salt, pepper, oregano and a drizzling of olive oil.
Bake in a preheated 400-degree oven for about 45 minutes, until cheese is melted, tomatoes are tender and top is golden. Remove from oven. Cool to room temperature before serving.
Serves 4 to 6 as a light main course; 8 to 10 as an appetizer.