Did you see the delicious tomato tart recipe I posted recently. Go ahead and check it out. I’ll wait here. No really, it’s okay…
Looks amazing, right? It was rich, delightful, decedent and did I mention delicious?! The perfect dish for an elegant brunch or girls weekend.
But, the recipe called for savory tart dough recipe so here it is. This dough recipe can be used for the tomato tart and many more delicious tarts. The options are only limited to your imagination. This recipe makes a perfect 9-inch buttery crust that almost melts in your mouth. Yum, yum, yum. It might take a while to make, but it’s definitely worth it.
Savory Tart Dough
Crisp, buttery crust that melts in your mouth is the perfect compliment to any savory tart recipe.
- 2 large egg yolks (save the egg whites to brush onto the cooked tart)
- 1/4 cup heavy cream
- 10 T unsalted butter, room temperature
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- Whisk together the yolks, cream, and butter and mix until fully incorporated. (Scrape the bowl if you're using a mixer.) Add the flour and salt and mix until a sticky dough forms.
- Place an 18-inch piece of plastic wrap on the counter and scrape all the dough onto the plastic in one large blob. Using the plastic wrap, flatten the dough into a 6-8-inch disc. Wrap completely in the plastic and chill for, at least, 30 minutes before rolling it out.
- Remove the dough from the fridge and roll it out on a lightly-floured surface with a lightly-floured rolling pin. Roll the dough from the center outwards and turn the dough 1/8th of a turn each time to get a round shape. (A long off-set spatula is helpful - if the dough starts to stick, run the spatula under the dough - lift the dough slightly and toss a little more flour under it.) Roll the dough into a 12-inch circle.
- Transfer the dough to a metal tart pan with a removable bottom by draping the dough over the rolling pin. Gently ease the dough into the pan by lifting the edges while gently pressing the dough into the bottom of the pan with the other hand. If the dough cracks, just patch it with a small piece of dough brushed with a bit of water.
- Trim the dough to the edge of the pan by pressing the dough with your thumb along the edge of the metal. Prick the bottom of the crust all over with a fork, about 10-12 times.
- (It is advised to not use a glass pan. The removable bottom metal pan, bakes evenly and allows the tart to be removed from the baking dish for easier serving.)
- Refrigerate the dough for 30 minutes and then freeze for 20 minutes. Meanwhile, preheat the oven to 375° F. Remove the crust from the freezer and press a piece of heavy-duty foil inside the tart shell and over the edges. Fill the shell with dried beans to keep it weighted down.
- Place the shell on a sheet pan and bake for 30 minutes. Carefully remove the foil and beans by lifting up the corners of the foil.
- Return the crust to the oven and bake an additional 8-10 minutes until the bottom and set, dry and very lightly browned.
- To ensure a crisp crust, brush the hot crust with a beaten egg white and bake 2 more minutes.
- Makes enough dough for a 9-inch tart shell. high altitude (5200ft): no change
Adapted from Waiting for Gateau
Adapted from Waiting for Gateau
Little Green Bow http://littlegreenbow.com/