yields crust for (1) 12 inch tart. Inspired by a recipe from Gourmet, 1995. Dough may be made 1 week ahead and chilled. Great with savory fillings, but also chocolate!
Ingredients
2 cups all purpose flour
1½ tsp salt
1½ sticks unsalted butter, cut into bits
6-7 tablespoons ice water
Instructions
In the bowl of a food processor, combine the flour and salt, and give it a quick spin.
Add the butter and process until the mixture looks like coarse meal.
Add ice water by the tablespoon, mixing after each addition, until the dough begins to come together.
Pour contents into a large bowl, shape into a ball, then flatten to a disk. Wrap in plastic wrap and chill for at least an hour, before using.
Roll out the dough on a floured surface, until it is about an inch larger than tart pan. Using a pastry scraper gently fold half the dough over and slide the tart pan underneath. Gently mold the dough into the tart pan, trimming the edges if necessary or folding them into the edge. Fill and bake in a preheated 375 degree oven for about 1 hour, depending on the filling.
(To prebake, spray a piece of foil with cooking spray and lightly press, sprayed side down, into the tart pan. Fill with pie weights or beans and bake in a preheated 375 degree oven for 30 minutes.)
Recipe by Culinary Thymes at https://www.culinarythymes.com/fresh-local-veggies-delivered-to-my-door/