Monday, September 17, 2012

Savory Tart Shell

It wasn't long ago that I first christened my new tart pan. Let me tell you, this tool is just a beautiful thing. It makes beautiful and delicious food. I've always loved quiche, since I was a little girl, so it seemed pretty eventful the other day when I decided to finally tackle making my first-ever quiche from scratch. While it may seem like a daunting task, if you break up the tart shell from the filling, it is actually quite easy. Below is a great recipe for a strong and luscious savory tart shell.

Savory Tart Shell
From Smitten Kitchen
Yield: one large tart shell
Prep Time: about 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes


1 1/4 cups flour
1 Tablespoon plus 2 teaspoons cornstarch
1/4 teaspoon salt
6 Tablespoons butter, chopped
1 egg


In a large bowl, combine the flour, cornstarch, and 1/4 teaspoon salt. Cut the butter in with a pastry blender or two forks and combine until butter is in very tiny bits. Add one egg and mix with a fork until dough forms. If this does not happen easily, take your (clean) hands, stick them in the bowl and knead the dough a little until dough is one cohesive ball.

On a lightly floured surface, roll the dough out to a 12-inch circle and transfer to a 9-inch pie plate or tart pan. Press down to remove any air bubbles. (Alternately, you may skip the rolling pin and simply press the dough down to the tart pan using your fingers.) Crimp the edges and refrigerate for 30 minutes. Proceed with the filling of your choice.

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