Using the food processor means this tart dough comes together quickly. What sets this crust apart is the addition of nutty rye flour and black pepper—they add nutty complexity and a touch of heat, making it perfect for both savory recipes and even sweet, too. Try this crust for anything from your next apple dessert to this delicious leek and goat cheese tart.  

Martha Stewart Living, May 2020

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Credit: Paola + Murray

Recipe Summary test

prep:
10 mins
total:
1 hr 10 mins
Yield:
Makes enough for one 8-by-11-inch tart
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, pulse together both flours, salt, and pepper. Add butter; pulse until mixture resembles coarse meal with some pea-size pieces remaining. Add 1/4 cup ice cold water; pulse until mixture holds together when pressed between your fingers (it should not come together in the machine).

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  • Turn out onto a piece of plastic wrap. Knead once or twice to form a dough. Shape into a rectangular disk and wrap in plastic. Refrigerate at least 1 hour and up to 2 days (or freeze up to 3 months).

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