Advertisement
Pastry for Savory Tarts
Preparation info
- Makes enough for an
8- to 10 inch
tart - Difficulty
Easy
- Ready in
20 min
Appears in
By Mark Bittman
Published 2005
A pastry suitable for any pie, though for desserts I would go with the Sweet Tart Pastry. 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.
Ingredients
1½ cups ½ teaspoon 8
Method
- Combine the flour and salt in a food processor and pulse once or twice. Add the butter or oil all at once; process until the mixture is uniform, about 10 seconds (do not overprocess).
- Put the mixture in a bowl and add
3 tablespoons
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe