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How to make savory tart crust from scratch

This tart dough recipe produces an incredibly flaky crust, which you can use with endless savory fillings (as opposed to sweet) to fill your 9.5 inch tart pan. How to make savory tart crust dough

How to make savory tart crust dough

Basic savory tart crust

9.5 inch tart pan

Prep time: 40 min
Bake time: 40 min

Ingredients:

  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 9 tablespoons cold unsalted butter
  • 1 egg yolks
  • 1 tablespoon ice water

How to make savory tart crust dough:

1)  Using food processor, pulse the flour, salt to combine thoroughly.

2)  Cut cold butter into small cubes. Add the butter into the food processor and pulse until the consistency becomes that of a coarse meal.

How to make-savory tart
How to make savory tart crust dough

3)  In a small cup, combine the egg yolk, ice water and stir well together. Add the egg mixture to the food processor and pulse to combine.

How to make-savory tart
How to make-savory tart

Dust working surface with a very small amount of flour. Shape the dough into a disk on a foil (dusted slightly with flour). I usually do it with my fingers pushing the dough away from its center into a round shape, pressing into the foil.

4)  Bring the tart pan over the tart dough to make sure the round is larger in diameter than a tart pan. Grease the tart pan. Then, I take the foil and and ease the round into a tart pan, patting it firmly into the bottom and up the sides. Carefully remove the foil. If some pieces of crust fall off, just gently press them back. Extend the dough slightly above the rim to compensate for any shrinkage during baking.

If your foil gets stuck to the dough, don’t remove it and refrigerate the tart shell with foil on top as described in step 5.  After your crust has been refrigerated for at least an hour, you will be able to remove foil easily.  Or leave that same piece of foil while you bake the shell with weights as described in step 6.

5)  Place the tart pan with the dough in the refrigerator for an hour or overnight (covered with plastic wrap).

How to cook tart crust:

6)  Preheat oven to 400 F. Line the cold tart shell with a sheet of aluminum foil, with edges hanging over the sides of the tart pan.

7)  Place pie weights into the shell. I use rice, beans, or quinoa.

How to make savory tart crust dough

8)  Bake for 15 minutes. Remove from oven, lift the foil and weights out of the pan.

9)  Continue baking the tart shell without weights and aluminum foil for 15 minutes, until golden brown color.

10)  Remove from the oven.  Let it cool.

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{ 7 comments… add one }

  • Mindy September 8, 2012, 12:00 pm

    I like your step-by-step tutorial and the photos help too.

  • anna September 8, 2012, 10:41 pm

    what a gorgeous crust! and you totally read my mind…i am making a savory tart tomorrow! i was just going to use my usual pie crust, but it occurred to me that something more sophisticated might be in order. and ta da here you are! so glad :)

    • Julia September 9, 2012, 12:11 am

      Thank you. I have a very good savory tart recipe coming! A breakfast tart.

  • Lynn November 29, 2012, 10:46 am

    Nice, simple recipe. Haven’t made tart dough in a while and forgot the proportions. Thanks for sharing your creation (and nice pics;-)

  • Amanda August 7, 2013, 7:29 pm

    The foil/dough business didn’t work out at all…I ended up pressing the dough directly into the pan. The crust was also extremely flaky (Usually a good thing, but the tart fell apart when I tried to serve it…perhaps it needed to cool longer). However! The crust tasted great, so flavor-wise I recommend this recipe.

    • Julia August 8, 2013, 12:26 pm

      Pressing the dough directly into the pan works too. If crust was too crumbly, most likely it’s because too much flour was used. How do you measure flour? Do you sift it? If you just scoop the flour out of the bag with 1-cup measuring cup, it would be way too packed and you could end up with as much as 1.5 times more flour than what you need (I’ve been through that). I usually either sift flour, or take a big spoon and “pour” flour into a measuring cup, “fluffing it up” during the process, making sure it gets really airy and fluffy and does not get packed.

      Also, another trick I learned when dealing with a very crumbly crust (sometimes I need it for some of my other recipes) – I wet my hands in cold water, shake some excess water off (but my hands should still be pretty wet), then use wet hands to press the dough over the foil or directly into the pan. Water binds that extra flaky crust/dough. I sometimes repeatedly wet my hands to get just the right amount of moisture to manage the crust.

  • Nadine Gourrege September 6, 2014, 11:21 pm

    is it possible to give the measurements of the butter in grams?

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