Savory tart shell

This is a quick recipe for savory tart dough, it’s very easy to make and tastes good, depending on the recipe sometimes I will customize it a little bit by adding dried herbs (thyme, oregano, rosemary, etc). The quantities in the recipe are for two 9 inch tart shells, I figure if you’re going to make a tart you should make more than one, since they seem to be eaten very quickly.


3 cups all purpose flour

Dash of salt

12 tbs or 1 ½ sticks chilled butter

2 eggs

3-4 tbs cold water


  1. Mix the flour and salt in a food processor.
  2. Add the butter in pieces and pulse until the flour begins to thicken
  3. Add eggs and the water, pulse until small clumps of dough begin to form.
  4. Form two balls with the dough, flatten into disks, use the dough immediately or let it rest in the refrigerator for about 30 minutes if it is too warm.
  5. Roll out the dough on a lightly floured surface into a thin sheet and cover the tart pan with it, press the dough gently with your fingers onto the pan, start at the center and move outward, remove any excess dough from the edges but leave an inch to wrap around the edges of the pan – this will help prevent the crust from shrinking.
  6. Prick the tart shell with a fork and let it rest in the refrigerator for at least 30 minutes or until ready to use.
  7. For recipes that call for the tart shell to be partially baked, pre-heat the oven to 400 F, line the shell with foil and fill with beans or baking beads for about 20 minutes, just until the edges begin to get some color. If the edges get very brown you might want to cover the edges with foil while cooking the tart (once the filling is added).

Savory tart dough prep savory tart dough prep

Making savory tart dough  Savory tart dough recipe