Want to learn how To Make Basic Savory Tart Crust from Scratch? This tart dough recipe produces an incredibly flaky savory crust. French style tart crust for 9.5 inch tart pan. You can use this recipe with endless savory fillings (as opposed to sweet).
This is a recipe for basic savory tart crust. It will fit 9.5 inch tart pan. It also works for making 6 mini tart shells. Below are some recipes I made using this savory crust:
Breakfast Egg and Gruyere Cheese Quiche Tart with Tomatoes
French-style Breakfast Mini Tart Shells with Eggs, Gouda Cheese, Spinach, Grape Tomatoes
Bacon and Egg Breakfast Quiche Tartlets
Breakfast Tartlets with Bacon, Spinach and Eggs
How to make savory tart crust from scratch
Ingredients for savory tart crust:
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.
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.
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 bake tart crust:
6) Preheat oven to 400 F. Remove the tart pan (with the tart crust in it) from the refrigerator. Remove plastic wrap from the tart pan. Line the cold tart pan 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.
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.
- 1 1/2 cups flour
- 1/4 teaspoon salt
- 9 tablespoons unsalted butter cold
- 1 egg yolks
- 1 tablespoon ice water
Using food processor, pulse the flour, salt to combine thoroughly.
Cut cold butter into small cubes. Add the butter into the food processor and pulse until the consistency becomes that of a coarse meal.
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.
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.
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. 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 further.
Place the tart pan with the dough in the refrigerator for an hour or overnight (covered with plastic wrap).
Preheat oven to 400 F.
Remove the tart pan (with the tart crust) from the refrigerator. Remove plastic wrap from the tart crust. Line the cold tart crust with a sheet of aluminum foil, with edges hanging over the sides of the tart pan.
Place pie weights into the shell. I use rice, beans, or quinoa.
Bake for 15 minutes. Remove from oven, lift the foil and weights out of the pan.
Continue baking the tart shell without weights and aluminum foil for 15 minutes, until golden brown color.
Remove from the oven. Let it cool.
I found that I had to add about 2 more tablespoons of the ice water to get the right consistency. I sifted the flour and double measured as well!
If you are having trouble getting the dough into your pan, try putting the dough in the fridge for it to firm up, wrapped in saran wrap. Then you can roll it out like you would any dough. Just make sure you put it in between two pieces of a paper, parchment paper, saran wrap, etc so it doesn’t stick! I like being able to see the shape as I roll so I know its perfect :]
I was looking for a savory tart crust using basil ,chives, thyme or rosemary added to the dough. Do you have any recipes for that? Thanks
is it possible to give the measurements of the butter in grams?
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.
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.
Nice, simple recipe. Haven’t made tart dough in a while and forgot the proportions. Thanks for sharing your creation (and nice pics;-)
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 🙂
Thank you. I have a very good savory tart recipe coming! A breakfast tart.
I like your step-by-step tutorial and the photos help too.