This is an awesome tart dough recipe I found at Ezrapoundcake.com. It was adapted from The Complete Italian Vegetarian Cookbook by Jack Bishop. It calls for real butter, but I used Earth Balance and it came out wonderful!
I've always wanted to make a savory tomato tart and I know there are so many different ways to put one together. It's just a bit tricky to make it vegan, so when I found this crust recipe, I knew I could finally experiment. So here is the recipe for the crust, and the next post (click here) will be the awesome potato tomato tart I made with it!
Garlic Basil Tart Dough
1/3 cup fresh basil leaves
1 medium garlic clove
1 and 1/4 cups unbleached all purpose flour
1/2 tsp kosher salt
8 TBS Earth Balance Buttery Spread (well chilled)
4 to 5 TBS iced water
In food processor, add basil and garlic. Process until finely chopped. Add flour and salt. Pulse to combine.
Add Earth Balance and pulse until pea-sized crumbs. Add water, 1 tablespoon at a time. Process until mixture forms a dough ball. Add more water if necessary.
Remove dough from processor. Flatten into a 5 inch disk. Wrap in plastic and refrigerate for at least 1 hour (or up to several days).
|After taking out of the fridge; I'm ready to roll it.|
Use a flat spatula to lift the dough up and into a tart pan or spring form pan (I used a 9 inch spring form).
Flatten crust with fingers working evenly and work up sides about an inch or so.
Poke bottom of dough several times with a toothpick and bake at 350 degrees in preheated oven for 10 minutes. Remove and let cool.