Savory Tart Dough
Tra Publishing
This dough can be used for any savory quiche or tart. Make sure to check the dough measurements for each recipe because this base recipe makes more than is usually called for.
Ingredients
- 2 cups (250 g) flour
- 9 tbsp butter, softened (plus extra for greasing)
- 1 tsp salt
- 6 tbsp cold water
- ½ tbsp white vinegar
Directions
Preheat the oven to 325°F (160°C).
In a large bowl, combine the flour and butter and rub them between your fingers until the mixture feels sandy. This coats the gluten with fat and makes the dough crumbly.
In a small bowl, dissolve the salt in the water. Add both the salted water and vinegar to the flour mixture.
On a clean surface, knead the dough with the palm of your hand until it is smooth and slightly elastic, 3 to 5 minutes.
To blind bake, roll out the dough to about ⅛ inch (3 mm) thick. Grease an 8-inch (20-cm) tart
pan and line it with enough dough to cover and press it down with your fingers. Reserve the remaining dough for another use.
Cut a 9.5-inch (24-cm) circle of parchment paper and place it over the dough. Fill with pie weights or dried beans and blind bake the crust for 30 minutes.
Remove from the oven and cool to room temperature, wrap in plastic, and freeze for later.
There’s no need to defrost frozen crusts before use. Just remove from the freezer, fill, and bake per recipe instructions.