:: INGREDIENTS – SAVORY TART DOUGH ::
- 2 c. all-purpose flour
- 1 tsp. salt
- 1 tsp. of each: dried dill, ginger, garlic powder, onion powder, paprika, cayenne pepper
- 3/4 c. cold, unsalted butter; cut into small cubes
- 1/4 c. cold water
:: INGREDIENTS – CUSTARD ::
(Note: This will only yield enough custard base for 1-2 small tarts. Multiply the recipe as necessary.)
- 5 egg yolks
- 1/2 c. soft/fresh cheese (we used quark)
- 1/4 c. grated parmesan cheese
- Salt and pepper to taste
:: METHOD ::
On a flat, non-stick or floured surface, combine the flour, salt and dried herbs/seasonings. Then, using the “cut-in method,” incorporate the cold butter into the flour mixture (using your fingers or a fork) until it resembles chunks the size of peas. This will ensure a flaky crust. Now, take the cold water and slowly add it to the mixture, carefully incorporating it into the dough. It’s difficult to say whether or not you will need all of the water; you are basically adding it until the dough comes together nicely and isn’t crumbling into dry pieces. Be sure not to over-work the dough. Once you’ve achieved the right consistency, you can either separate it into smaller disks of dough if you’re making individual tarts (yields ~6), or keep it in one large disk if making 1-2 large tarts. Wrap tightly in plastic wrap and chill overnight.
Now … watch JV finish the tart here:
Also, note that the cooking times are dependent on the size of tart that you’re making. The small tart featured here took about 10-15 minutes to blind-bake, and then an additional 20 minutes or so to bake until the custard was set up. Larger, thicker tarts will obviously take longer.