Herbed Tart Pastry Shell

 

 Natalie Bradley

1 ½ cups all purpose flour plus more for rolling out the dough

5 small fresh basil leaves

2 teaspoons finely chopped green onions

1 teaspoon fresh thyme leaves

1 teaspoon kosher salt

1 stick cold unsalted butter, cut into ½-inch cubes

1 large egg

2 tablespoons of milk

1. Put flour, herbs, and salt into a food processor and pulse 5 times. Sprinkle the butter cubes on top and pulse 15 times to break up the butter. Add the egg and milk and pulse 25 times until the dough comes together.
2. Turn the mixture onto your work surface and Press it into a flattened disk with your hands. Wrap tightly in plastic wrap and let it rest in the fridge for at least 30 minutes- overnight is ideal.
3. Roll the dough into an 11-inch circle on a lightly floured surface. Carefully roll dough onto your rolling pin and gently unfurl it over a 9 inch tart pan. Gently ease the dough into the pan and don’t stretch it to fit, this can cause it to shrink when baking.
4. Trim the end of the dough leaving an ½ inch overhang. Fold the dough overhang back into the pan and press to adhere to the dough. Freeze for at least 30 minutes.
5. While the shell is in the freezer preheat the oven to 350
6. Line the frozen shell tightly with foil, fill with baking weights all the way to the top. Place the tart pan on a baking sheet to catch any butter drips that occur during baking.
7. To partially bake the crust- bake shell with weights for 22-25 minutes until the foil no longer sticks to the dough, remove the foil and weights and bake for 5-10 minutes more. The tart shell should look pale but not raw.
8. To fully bake the crust, bake the shell with weights for 22-25 minutes. Remove the foil and weights and bake for 15-17 minutes; until the shell is dry.

Ideas to fill the herbed tart pastry shell- quiche, onion and potato pie, tomato tart