Herbed Pastry

Name: Herbed Pastry
Yield: Makes enough for one 10-inch crust
Ingredients: 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

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

Source: Martha Stewart Living, April/May 1994

Makes enough for one 10-inch crust

Yield

Ingredients

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

Directions

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.