Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Herbed Pate Brisee By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 1 10-inch lattice-topped tart Ingredients 3 ¾ cups all-purpose flour, plus more for work surface 1 ½ teaspoons coarse salt 1 ½ teaspoons sugar 1 ½ cups , chilled (3 sticks) unsalted butter, cut in pieces 2 tablespoons coarsely chopped fresh flat-leaf parsley 2 tablespoons finely minced chives 2 tablespoons thyme leaves 1/2 to 3/4 cup ice water Directions In a food processor, combine the flour, salt, and sugar. Pulse until mixture is incorporated. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. Add herbs, and pulse to combine. With the machine running, add the ice water through the feed tube, in a slow, steady stream, until dough just comes together. Do not process for more than 30 seconds. Turn out dough onto a lightly floured work surface. Divide into two pieces, with one piece slightly larger than the other. Flatten into 1/2-inch-thick discs. Wrap in plastic, and chill at least 1 hour or overnight. Print