Pate Brisee for Tomato Tart
Pate brisee is the perfect pie crust for our Tomato Tart and it can be enhanced with a tablespoon or so of chopped fresh herbs. Thyme, parsley, rosemary, or summer savory all work very well.
- Yield: Makes enough for one 14-inch Tart
Source: Martha Stewart Living, July 2005
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon chopped fresh thyme or other herbs (optional)
- 2 sticks (8 ounces) cold unsalted butter, cut into small pieces
- 1/2 cup ice water
Pulse flour, salt, and thyme, if desired, in a food processor until just combined. Add butter. Process until mixture resembles coarse meal, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl. Using a pastry blender or 2 table knives, cut in butter until mixture resembles coarse meal.)
A Add 1/3 cup ice water, and process just until dough comes together, no more than 30 seconds (dough should not be sticky). Squeeze a small amount between your fingers; if dough is crumbly, add the remaining water, a little bit at a time.
Turn dough out onto a piece of plastic wrap; flatten into a disk. Wrap in the plastic, and refrigerate at least 1 hour (or overnight) before using.