For the pastry:
¾ plus 2 tablespoons all purpose white flour
¼ teaspoon kosher salt
½ teaspoon white sugar
6 tablespoons unsalted butter, chilled and sliced
1 tablespoon plus 1 teaspoon ice water
For the filling:
1 tablespoon Dijon mustard
¼ pound mozzarella cheese, thinly sliced or grated
½ cup ricotta cheese
3 – 4 large ripe tomatoes, thinly sliced
1 garlic clove, minced
1 teaspoon dried Greek oregano
1/8 teaspoon black pepper
2 tablespoons chopped fresh basil leaves
To make the dough, place the flour, salt and sugar in a food processor fitted with a steel blade, and pulse to blend. Add the butter, one slice at a time, and mix until crumbly and there are no clumps of butter left. Add the water and mix until a ball forms, about 30 seconds. Cover and refrigerate until firm, at least one hour.
Preheat the oven to 325 degrees.
Sprinkle flour on the countertop, place the dough on it and with a rolling pin, roll it out into a 10 inch circle. If you are using a pie pan, crimp the edges about ½ way up the sides: this is a shallow tart. Line the pan with the dough and cover with aluminum foil or wax paper and fill with pie weights or beans. Bake for 10 minutes. Remove the foil and weights and bake for 1- 12 additional minutes.
Increase the temperature to 400 degrees.
Line the dough with the mustard and then with the ricotta. Sprinkle with the mozzarella and place the tomato slices in circular pattern. Drizzle the tomatoes with the garlic, oregano and pepper. Place in the oven and bake for 45 minutes. Sprinkle with the basil as soon as it comes out of the oven.