Pastry for Savory Tarts

Name: Pastry for Savory Tarts
Yield: enough for an 8- to 10-inch tart
Ingredients: 1 1/2 cups unbleached flour, plus more for rolling; 1/2 teaspoon salt; 8 tablespoons (1 stick) cold unsalted butter, cut into about 8 pieces, or 1/2 cup extra virgin olive oil, or a combination

December 14, 2011

A pastry suitable for any pie, though for desserts I would go with the Sweet Tart Pastry on page 654. Here you can use olive oil in place of butter, with quite good results. The keys to easy success: use a food processor and chill the dough before rolling it out.

Recipe notes

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