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

Martha Stewart Living, April/May 1994

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Recipe Summary

Yield:
Makes enough for one 10-inch crust
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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