New This Month

Herbed Pastry

This dough can be used for our Vidalia Onion Tarte Tatin or any savory tart.

  • Yield: Makes enough for one 10-inch crust

Source: Martha Stewart Living, April/May 1994


  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
  • 1 tablespoon fresh thyme, or 1 teaspoon dried
  • 1 small shallot, peeled and minced
  • 3 tablespoons ice water


  1. In the work bowl of a food processor, combine flour and salt. Add butter, and process for about 10 seconds, or until mixture resembles coarse meal. Add thyme and shallots; process a few seconds more.

  2. With the machine running, add water little by little, until dough just holds together. Form dough into a flat disk, and wrap in plastic. Chill until firm, at least 30 minutes.

Reviews Add a comment