Nice tart! With a tasty blend of two fillings – first an artichoke and feta base, then a topping of leftover muffaletta filling (when the artichoke and feta mixture was looking like it needed a little sumpin’ sumpin’) made for a fine munchie at a recent gathering of friends.
Thing is, Rich has decided that he likes this crust best of all the tart and pie doughs I make, so I’ll be tossing another bit of dough together for the pumpkin pie he’s making for the feast.
•1-1/2 cup flour
•3/4 tsp salt
•1 stick (1/2 cup) cold, unsalted butter
•3 tbsp ice water
Slice the butter and add to the processor with the combined flour and salt.
Pulse until the butter is well and truly cut into the flour and salt – the mixture will look like a coarse meal.
Gather the dough together into a ball (mind the metal processor blade!) and place in the center of a bit of plastic wrap.
Close the plastic wrap loosely around the dough, then press it down to flatten the ball out into a thick disc.
Stash this in the fridge for at least an hour, though you can certainly make your day a day ahead, then roll it out as you are ready to make your tart, pie, or galette.
When the dough has chilled, and you’re ready to get your pie on, roll out and follow your recipe of choice. The tart I am making called for a pre-baked crust, so I rolled my dough out between two sheets of waxed paper and then fitted it into my tart pan, topped the dough with some aluminum foil or parchment paper, then added some pie weights and popped it into a 375º oven for twenty minutes.
Remove from the oven, take off the foil/parchment and pie weights, then set aside to cool as you prepare to make your tart…