Pate Brisee for Mushroom-and-Bacon Tart

1 tart

Use this recipe to make our Mushroom-and-Bacon Tart.


  • 2 ½ cups all-purpose flour, plus more for surface

  • 1 teaspoon salt

  • 8 ounces (2 sticks) cold unsalted butter, cut into small pieces

  • 1/4 to 1/2 cup ice water


  1. Pulse flour and salt in a food processor. Add butter, and pulse until mixture resembles coarse meal with some larger pieces. With machine running, slowly add ice water until dough just holds together. Turn dough onto a lightly floured surface, and knead once to combine. Shape dough into a rectangle. Wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days).

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